Cinco de Mayo is a holiday that is celebrated on May 5th that commemorates the Mexican army’s victory over France in 1862 at the Battle of Puebla during the Franco-Mexican War. Similar to Saint Patrick’s Day, Americans celebrate this holiday more than the country it pertains to does. The holiday has evolved over time and is now more of a celebration of Spanish culture and heritage. Nonetheless, in Puebla, Mexico, traditional celebrations are still held. Military marches, recreations of the Battle of Puebla, and other festivities light up the city on May 5th. In the United States, particularly in densely populated Mexican-American areas, the day is celebrated with parades, mariachi music, Mexican folk dancing, and food. Lots and lots of food. Tostadas, quesadillas, tacos, churros, enchiladas… the list goes on. But how could I forget an American favorite? Guacamole. Originally from Mexico, Guacamole has touched the hearts of friends and family across the globe.

Not all guac is the same, however. For me personally, guacamole from DeCicco’s is very different from that of Stew Leonard’s. I can tell just how much of each ingredient was using in crafting the avocado-based dip. As I dip a chip or layer it onto my nachos, I can tell how much cilantro was used in comparison to onion in comparison to lemon juice. Some people take their guacamole very seriously, on Cinco de Mayo or on any given day. I decided to speak to two guacamole experts—people willing to fight over their guacamole recipe— to see how they mastered the perfect green concoction. These experts are known for their craft and let me tell you, it took some begging to get them to share their “secret recipe” with me.

The easier to crack of the two was Reilly Grzywacz. Grzywacz is a Junior at John Jay High School and wants everyone to know that she hates lime flavored chips. Grzywacz is known for making a solid guacamole dish, so it was only right that I approached her to tell all. Reilly likes to keep it simple: cado, onion, cilantro, salt, pepper, and a little, little bit of lemon, and don’t overdo the mashing part. Reilly’s dad, a guac guru as well, uses cado, tomato, onion, salt, pepper, hot sauce, cumin, lemon, and jalapeño.

Then there’s Leigh Neuburger, also a Junior at John Jay. Neuburger expressed that she is a “guacamole fanatic,” stating that “all it takes is one avocado to make a nice batch.” After some pleading, Neuburger decided to follow in Grzywacz’s footsteps and tell all. She believes that the perfect recipe is all about proportions, no garlic, and no juice. Strictly jalapeño juice. She uses tomato, four avocados (serves 4-5 people), a pinch of onion, a healthy heaping of cilantro, and lots of jalapeño. With that, she also warns to never over spice. ¡Que bonito!

There you have it! Enjoy your Cinco de Mayo, fellow guac gurus. Try out these recipes and comment below who’s had you saying ¡Ay, Dios Mío!