Always an inexpensive crowd pleaser, this ancient Aztec cuisine has persevered through the centuries. With longevity like that, it's worth a taste. Now, I can't vouch that this recipe is how the Aztecs made it, but it's darn good anyway.

Ingredients:
2 avocados (the cheapest ones I've found in the US are at Aldi)
1 Tbs lemon juice
1 roma tomato, diced
1 small onion, diced
1/2 tea garlic powder or 2 minced garlic cloves
1/2 tea salt
1/4 tea cayenne pepper

Optional: 1/4 cup fresh cilantro, chopped (if you have it around, I highly recommend it)

Directions:
Scoop avacado pulp into a small bowl and add the rest of the ingredients. Mix and smash, mix and smash...

You're done. Easy as pie (Actually, it's much easier than pie).

This is obviously great with tortilla chips, but if Cheap and I are digging into a midnight dish we sometimes bake salted tortillas in the oven until crispy. Makes it an even healthier dish.