Authentic Mexican Food

So my first post about Acapulco this time will be "fluff", but "fluff" you can use.
Barbara and I had the privelge of helping the cook with lunch on Tuesday and Friday. We ate most of our dinners at the orphanage "dining hall", which was a special treat because of our company. Cliseria is the cook who comes to make the team wonderful, wonderful Mexican food, which was special because of the taste (and her company). Here is how we made lunch on Tuesday:
Menu: Chicken Taquitos, blender salsa, guacamole, and sliced pineapple. Of course every thing was fresh (so fresh that she buys chicken immediately after it is slaughtered).

Guacamole (feeds 12 people very large servings)
1. finely dice half an onion
2. a little lessly fine : ) 3 or 4 roma tomatoes
3. finely dice 1 and a half serrano chiles
4. finely chop half a bunch of cilantro
5. mix all ingredients
6. 6 large avocados, cut in half scoop out and put on top of mixture and cut
7. squeeze out the juice of one small lime
8. salt to taste

Blender salsa
1. Stew 3 or 4 large tomatoes
2. blend 1 clove of garlic in the blender with about a cup of the stew water
3. add 2 seranno chiles
4. add tomatoes
5. cool in refridgerator

Taquitos
1. Cook and shred a few chicken breasts
2. put before you a stack of small flour tortillas and a bowl of water
3. dip you hand in the water, flick water onto tortilla, spread
4. put a very small amount of chicen on bottom of tortilla (about a tablespoon or 1 and a half)
5. Roll up very tightly, secure with toothpick
6. 3 taquitos should fit on each toothpick
7. fry in veg. oil until golden
8. line pot with papertowells, stack cooked taquitos upright side by side to drain.
9. Remove toothpicks
to serve, put out 3 taquitos, top with a handful of queso seco (mex. dry cheese, it is very white) and blender salsa