Think you know guacamole? Unless you’ve had the real deal, handmade in a Mexican kitchen, or at least a original Mexican Restaurant – You are missing how sublime this avocado mix can be.
And “concoction” is exactly the right word for real guacamole. Mole in Nahuatl, the language of the ancient Aztecs, it means just that. guaca comes from the Nahuatl word for avocado. The Aztecs loved this creamy, delicious and very healthy fruit.
OK, so how do you make real “guacamole” the right way, so it tastes like it just came out of Tia Guadalupe’s Mexican food? kitchen? This is what I learned at a Mexican cooking school.
First, put the blender away, away. In fact, forget about having one. Real guacamole has almost no relation to the gooey mash, sometimes abhorred even more by sour cream, that shows up all too often on American tables under the name guacamole. The real thing should be thick with a burst of rich avocado flavor and just a hint of bite.
Be be Really authentic, the guacamole must be prepared in a molcajete, the prehispanic mortar made of volcanic rock that is still seen for sale in all Mexican street markets. It allows you to grind the flavoring ingredients into a paste before adding the avocado, dispersing the flavors evenly. Since most modern American kitchens do not have molcajete, you can use a bowl and the back of a heavy 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.
real mexican guacamole
Makes 3 cups (about 4-5 servings)
3 ripe Hass avocados
½ medium white onion, finely chopped
1 clove garlic (if you like), finely minced
1 fresh serrano pepper, seeded, deveined and finely chopped*
2 tablespoons fresh coriander, finely chopped
2 medium tomatoes, chopped
1 teaspoon fresh lime juice (use small Mexican or key limes)
½ teaspoon salt (more or less to taste)
Put the chopped onion, garlic, cilantro and serrano in a molcajete or mix in a bowl and mash with a mortar or the back of a heavy spoon until the juices blend and begin to form a paste. Cut the avocados in half and scoop the pulp into the bowl into large chunks. Mix well, lightly mashing the avocado, but not to a mushy puree. The mixture should still have lumps.
Gently mix in the finely diced tomatoes, lime juice, and salt to taste. Stir to mix well.
Serve over French fries or, better yet, over homemade tortilla chips–thick, hand-cut tortilla chips common throughout Mexico. In Mexico, guacamole is also often served as a stack on top of steaks, tacos, fajitas, carnitas, or as a spread on bread instead of mayonnaise in a sandwich.
Now close your eyes, take a bite and enjoy the spicy, sublime, original Real Mexican guacamole flavor.
*Advice: Start with a small serrano and then taste if it’s spicy. If you like your guacamole spicy, add more. If fresh serrano peppers are not available in your area, you can substitute them new jalapeños, but the flavor will be slightly different.
Tip 2: Never make guacamole ahead of time. Avocado discolors quickly on contact with air. If you like, you can mix the first ingredients a few hours in advance, but wait to add the avocado and subsequent ingredients until just before serving.
I learned how to make real Mexican guacamole at La Cocina cooking school in San Miguel de Allende, Mexico. Owner Kris Rudolph really knows Mexican cuisine. To learn more about La Cocina, click on the link below and then on the “Cooking Classes” tab.
