The Hass Avocado does Cinco de Mayo

Bostonist loves restaurants where they prepare the food right there at your table. It’s not that we have some neat-freak, O.C.D. thing (well, ask our roommate and then you decide), but we love to see the process of it all. When we were a kid, it was the Chinese restaurant's sizzling rice soup that crackled and bubbled at our table. In college, we moved onto the Japanese steak house where the chef fried up the meat right there on the grill table. Recently, we traveled to Ole Mexican Grill in Inman Square for the guacamole that is made fresh tableside. Bostonist likes to believe we are guacamole experts, so we went in with doubts; once we gave it a try at Ole, we became fans of their green-hued dip.

Since this Friday is Cinco de Mayo, Ole has decided to make it a weeklong affair and kicked off a special menu celebrating the almighty Hass avocado on May 1. While we only use the Hass in our guacamole and occasionally atop a turkey burger, Chef Ramos has created a menu that includes the avocado in all courses, including cocktails and even a Hass avocado ice cream. (It does sound a bit scary but after visiting Christina’s and trying the green tea ice cream, we’ll try anything nowadays.)

Billed as an open “Hass” party, Ole is hosting a free demonstration on how to make their fab guacamole as well as an ice cream social tomorrow night at 6p.m. And if you are a bit hesitant to celebrate Cinco de Mayo at Jose MacIntyre’s, Ole is hosting an all-you-can-eat party (with cash bar of course) of Friday night. Admission is $25 and runs from 5p.m. 'til midnight. Um, and did we mention the mariachi band?

In case you can’t make it over to Ole this week, we got our hands on their famous recipe for guacamole. (You can thank us later.)

Ole Mexican Grill’s Guacamole (Serves 4)

1 TB chopped onion
1 TB chopped, seeded jalapeños
1 TB chopped cilantro
½ tsp. sea salt
2 ripe Hass avocados
½ c. peeled, seeded and chopped tomatoes
1 tsp. Lime juice

In food processor, combine onions, jalapeños, cilantro, and salt. Halve and pit the avocados; scoop out and add into food processor. Pulse gently or mix in avocado by hand. Add tomato and lime by hand. Serve with corn chips or soft, heated corn tortillas.

Ole Mexican Grill, 11 Springfield Street, Inman Square. 617-492-4495; they suggest calling ahead for reservations to either of the events this week.