Guacamole

A few years ago, when I lived in New York City, I used to go often to the Rosa Mexicano for real, authentic and delicious Mexican fare. I have a lot of Mexican friends and even they loved to frequent this restaurant, so that tells you something… One of the evenings, we ordered guacamole and they made it in front of us and served it exactly as I had had it in Mexico, inside a molcajete. True guacamole is not the creamy paste you find in some restaurants or even in the supermarket. Instead it’s chunky and beautiful to look at.

The recipe below is from the Rosa Mexicano, but I use two avocados instead of the one it calls for. Make sure the avocados are ripe, as the dish will not be as tasty if they are green and not ready to be eaten.

GUACAMOLE

Ingredients:

  • 2 ripe avocados
  • 1 medium onion, very finely chopped (original calls for 3 tablespoons)
  • 1 teaspoon chopped jalapeno chiles
  • 1 1/2 teaspoon chopped cilantro
  • 1 medium tomato, finely chopped (discarding juice and seeds; original calls for 2 tablespoons)

Process:

In a bowl, molcajete, or mortar, using the back of a spoon, thoroughly mash the following ingredients into a juicy paste (using salt as a grinder):

  •  1 tablespoon chopped onion
  • 1/2 teaspoon chopped jalapeno chiles
  • 1/2 teaspoon chopped cilantro
  • 1/2 teaspoon sea salt

Holding one of the avocados in the cup of the hand, split the avocado in half lengthwise and remove the seed. Slice the avocado lengthwise in approximately 1/8 inch strips, then across forming a grid. Scoop the avocado out of the skin with a spoon. Repeat with the other avocado.

Add the avocados to the paste and thoroughly mix together, then add the rest of the ingredients and fold. Add jalapeno chiles and more sea salt to taste.

Serve with tortilla chips and some slices of lime.