Guacamole
Mexico's Green Perfection
Guacamole is proof that simplicity can be sublime. Ripe avocados, a touch of lime, fresh cilantro, and just the right heat. It was born in pre-Hispanic Mexico and today is an ambassador of Mexican cuisine in every corner of the world. It seems easy, but the difference between a correct guacamole and an extraordinary one lies in the details.
recipe.ingredients
- 3 ripe avocadosShould yield gently when pressed
- 1/2 white onion, very finely chopped
- 1-2 serrano chiles, choppedAdjust to taste
- 1 ripe tomato, seeded, chopped
- 1 bunch fresh cilantro, chopped
- Juice of 2 limes
- Salt to taste
- Optional: 1 garlic clove, finely minced
recipe.nutrition
Per serving
180
recipe.calories
2g
recipe.protein
10g
recipe.carbs
16g
recipe.fat
recipe.history
The name 'guacamole' comes from Nahuatl 'ahuacamolli' (avocado sauce). The Aztecs considered avocados sacred and believed they gave strength. Spanish conquistadors fell in love with it and brought it to Europe, though without avocados it couldn't be replicated until trade routes were established.
recipe.preparation
- 1
Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Place in a molcajete or bowl.
- 2
Add generous salt and begin to mash. The texture should be rustic, with visible chunks, never a smooth purée.
- 3
Add the onion, chile, and garlic (if using). Mix gently.
- 4
Add the tomato and cilantro, incorporating without mashing too much.
- 5
Squeeze the lime juice generously and mix one last time.
- 6
Taste and adjust salt, lime, and heat according to your preference.
- 7
Serve immediately with freshly made totopos.
recipe.modeChef
Legendary taquería guacamole
Mexico's best guacamoles have subtle secrets that make the difference.
- Use a volcanic stone molcajete; the porous texture macerates ingredients uniquely.
- Grind the chile and salt alone first to create a paste that distributes heat evenly.
- Hass avocado is the only acceptable one; other varieties are watery and flavorless.
- Add chile seeds for more heat; remove them for flavor without so much fire.
recipe.tips
- •To prevent oxidation, cover with plastic wrap pressing directly on the surface, no air.
- •The pit in guacamole is a myth; it doesn't prevent oxidation. Only acid and sealing help.
- •If avocados are hard, wrap them in paper with a ripe banana for 24-48 hours.
- •Guacamole should be eaten the same day; it loses freshness quickly.
recipe.specialTrick
The secret to perfect guacamole is in the salt and lime: add more than you think necessary of both. Avocado is fatty and needs acid and salt to shine. Taste, adjust, and when you think it's right, add a little more lime.
recipe.faq
It should yield slightly when pressed but not feel mushy. Check under the stem - if it's green underneath, it's ripe. Brown means overripe.
Guacamole is best fresh, but you can make it 2-3 hours ahead. Press plastic wrap directly onto the surface and refrigerate. Add extra lime when serving.
You can omit it entirely or substitute with fresh parsley for a milder flavor. Some people have a genetic trait that makes cilantro taste like soap - totally valid to skip it!
Almost always it needs more salt and lime. Avocado is rich and fatty, requiring generous seasoning to balance. Also ensure your avocados are ripe - underripe ones lack flavor.
