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Guacamole salad and spicy salsas


Ahead of their appearance at this year’s WOMADelaide, Mexican-American band Las Cafeteras share recipes for a guacamole salad and salsas they’ll be making for the festival’s Taste the World sessions.

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Cook Rosa Matto will host 15 Taste the World sessions over the March 8-11 festival in Botanic Park, with musicians from all over the world cooking their favourite dishes from home and sharing personal stories.

Las Cafeteras, who use traditional Mexican folk instruments to play vibrant beats which draw on influences from rock to hip-hop, will be performing at WOMADelaide on the Friday and Sunday and can be found in the Taste the World tent at 6pm on the Saturday.

Guacamole Salad

Serves 6-8


3 large avocados
3 small Roma tomatoes
½ white onion
1 can yellow corn
1 can black beans
½ bunch cilantro/coriander
Salt to taste
Black pepper to taste
2 lemons
Hot sauce to taste


Peel and cube avocados. Dice tomatoes and chop onions and cilantro.

Put all ingredients (except salt, pepper and hot sauce) in a large bowl and mix gently.

Squeeze in lemon juice (for a tangy taste, add both squeezed lemons). Add salt, pepper and hot sauce to taste

Chilli Huevon

Serves 6-8


500g fresh jalapeno chilli peppers
250g roma tomatoes


Grill tomatoes and jalapenos on a skillet until soft. While still hot, put tomatoes in large bowl and mash (with mashing tool) until chunky. Add grilled jalapenos and continue mashing. Add salt to taste.

Garlic Salsa

Serves 6-8


1kg roma tomatoes
1 head of fresh garlic
“Chile de arbol” peppers (aka dried bird’s eye chillies) to taste
Salt to taste


Grill tomatoes on a skillet until soft.

Toast dried peppers on skillet until crispy.

Place grilled tomatoes, peppers and peeled head of garlic in blender. Blend thoroughly.

Add salt to taste.

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