As I sat thinking of a new recipe for the blog I realized I have never shared a recipe for traditional guacamole. I almost cannot believe it! I suppose that since guacamole is one of the most requested recipes in my classes, that’s why I never thought to share it here, but that oversight will be corrected right here, right now!
The fruit that has taken the world by storm and appears in many restaurant menus in one way or another is something that us Mexicans have always taken for granted. Avocados are native to Mexico and there are many varieties, including some tiny ones that have edible skins!
Mexico is the largest producer and exporter of avocados in the world and most of the production is concentrated in the Michoacán area. Unfortunately, this area is also riddled with cartel activity that has sadly impacted the industry negatively. Regardless of all this, avocado remains a beloved ingredient in Mexican recipes, and the most famous and common dish made with avocados is Guacamole. The word itself has Aztec roots - it comes from the náhuatl words aguacatl (avocado) and molli (sauce), so in essence, the word means avocado sauce. Simple enough, right?
The traditional guacamole is an easy pairing of our most beloved ingredients: avocados, tomatoes, onions, chiles, limes and cilantro. In essence, guacamole is mashed avocado with pico de gallo mixed in. You can add other ingredients as you fancy, from pomegranate arils to pumpkin seeds. If you like garlic, go ahead and add some. You can omit the tomato or use tomatillo, you can use roasted salsa instead of the fresh veggies. There are chunky versions and there are smooth versions and some include a bit of olive oil. The mashed avocado is really a blank canvas for you to create your masterpiece.
My favourite way of making this creamy concoction is in my Mom’s molcajete, or stone mortar and pestle. I mash about 2/3 of the avocado and leave the last third in bigger chunks, then mix in the tomatoes, onion (white or red Spanish please!), Jalapeño and cilantro. Finally, a healthy dose of fresh lime juice, sea salt to taste and that is that! Guacamoles are a must in every carne asada or barbecue in Mexico, served with lots of totopos (corn chips), but also are a common spread in meat tacos or tostadas, whether steak, pork or chicken.
Lastly, a word on buying avocados. I prefer to buy them green and hard as rock. Leave them on the counter at room temperature for 2-3 days and when they turn black and yield to soft touch, then they are ready to use or store in the fridge. It takes a bit of planning ahead, but it is better than buying ripe avocados from the store, since they are fragile and oftentimes are bruised already.
I hope you make a batch of guacamole really soon. And no one will judge you if you decide to sit on the couch with a bowl of chips while you watch your favourite show!
GUACAMOLE TRADICIONAL
Traditional Guacamole
2 large ripe avocados
1 medium Roma tomato, diced
1/2 cup diced white Spanish onion
1 Jalapeño chile, minced
1/2 - 3/4 cup chopped cilantro
Lime juice to taste (I like at least 2 Tbsp)
Salt to taste
Corn chips for dipping
Core and pit avocados and place in mortar bowl. Mash, leaving some chunks for texture. If you don’t have a mortar and pestle, mash in medium bowl using a fork or potato masher.
Add diced tomato, onion, jalapeño and cilantro and mix well.
Add lime juice and salt to taste.
Serve immediately with corn chips.
Makes about 3 cups.