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Guacamole

Source of Recipe

Marla


Recipe Introduction

Over the years at Rosa Mexicano, we have run through so many avocados for guacamole that if you placed them side by side they would stretch from New York to Tierra del Fuego and back—maybe twice! It is our signature dish—nine out of ten guests order it. One of the things that makes guacamole at Rosa Mexicano special is that when we opened in 1984, we were among the first, if not the first, restaurant on either side of the border to serve guacamole prepared tableside in a traditional molcajete. We take our guacamole very seriously; in fact, you could say we are obsessed with it, and fanatical about consistency. I am frequently asked what makes our guacamole so special. For one, we take great care in preparing the chile paste that is the underpinning of the dish—that’s where the layered flavors come from. We begin by grinding some onions, chiles, and cilantro together in a molcajete. (The proportions are critical, so follow the recipe.) Then we gently toss in cubed avocado so that every piece is coated evenly. Before one of our waiters is allowed to prepare guacamole tableside, he or she must pass our rigorous training course, which might be called Molcajete 101. For the guest, the guacamole is great theater—and better eating.

List of Ingredients

Guacamole


• 1 tablespoon finely chopped white onion
• 1 firmly packed tablespoon chopped fresh cilantro
• 2 teaspoons finely chopped jalapeño, or more to taste
• 1 teaspoon salt, or as needed
• 3 medium ripe but firm Hass avocados (about 8 ounces each)
• 3 tablespoons diced tomato
• 2 firmly packed tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• Salt if necessary
• Tortilla Chips
• Fresh Corn Tortillas




Recipe

Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.