Guacamole is an avocado-based dip, first developed in Mexico.
Unless you’ve had the real deal, at least in an actual Mexican restaurant – you have no idea how divine this avocado concoction can be.
Mole in the language of the ancient Aztecs (Nahuatl language) means concoction. Guaca comes from the Nahuatl word for avocado. The Aztecs loved this delicious, creamy and very wholesome fruit.
The first thing you need to do is to put the blender away. Authentic guacamole has no connection to the pureed gooey mash. The final yield should be chunky with a delicious rich avocado flavor and just a trace of the bite.
Guacamole should be prepared in a molcajete, the pre-Hispanic mortar, and grinder made of volcanic rock that you still see for sale in the Mexican street market. It allows you to pound the seasoning ingredients together into a paste before adding the avocado, separating them evenly. Since most modern kitchens don’t have a molcajete, you can use a pan and the back of a large spoon instead.
For the best flavor, use very ripe Hass avocados. Not only do they taste better, but they also tend to fade more slowly.
Recipe for authentic Mexican Guacamole: Makes 3 cups (about 4-5 servings)
- 3 ripe Hass avocados
- 1/3 medium white onion, chopped fine
- 1 clove garlic (if you like it), chopped fine
- 2 fresh Serrano chile, seeded and minced fine
- 1 Tbls. fresh cilantro, chopped fine
- 2 medium tomatoes, finely chopped
- 1 tsp. fresh lime juice
- 1/2 tsp. salt
- Put the garlic, cilantro, chopped onion, and serrano into a molcajete or bowl and mix with mortar or the back of a heavy spoon until the juices mix to form a paste.
- Cut the avocados in half and take the flesh out with a spoon into the bowl in large chunks.
- Blend well, mashing the avocado slightly but not until it’s a sticky puree. The mix should still be chunky.
- Lightly mix in the finely cut tomatoes, lime juice, and salt to taste.
- Stir to mix well.
- Serve on totopes–the solid, hand-cut tortilla chips popular all over Mexico. In Mexico, guacamole is usually served to pile onto steaks, fajitas, tacos, carnitas, or spread on bread in a sandwich.
- You can also serve on Chips if you don’t have access to totopes.
Take a deep breath, grab a bite, and enjoy the sublime, tangy taste of authentic Mexican guacamole.