Apr 19, 2010
11
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Step-by-Step Guacamole

This recipe is based on one in Rosa's New Mexican Table (Artisan, 2007) by Roberto Santibañez; it's for the same dish that is prepared at Rosa Mexicano restaurants in New York City. "It is our signature dish—nine out of ten guests order it," says Santibañez. "One of the things that make our guacamole special is that when we opened, in 1984, we were among the first, if not the first, restaurants on either side of the border to serve it prepared tableside in a traditional molcajete [a mortar made from volcanic rock]." We think it's the best guacamole we've ever had.
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Step-by-Step Guacamole Credit: Luca Trovato
2 tbsp. finely chopped white onion
3 firmly packed tbsp. chopped fresh cilantro
2 tsp. finely chopped jalapeño
1 tsp. salt
3 medium-ripe hass avocados
3 tbsp. diced tomato

1. Grind 1 tbsp. of the onions, 1 tbsp. of  the cilantro, jalapeño, and salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)

2. Cut avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.

3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.

4. Add tomatoes, remaining 2 tbsp. of the cilantro, and remaining 1 tbsp. of the onions.

5. Fold together all the ingredients. Taste and add salt, if necessary.

6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.

MAKES 4 SERVINGS

Step-by-Step Guacamole

This article was first published in Saveur in Issue #104

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Ratings & Reviews (11)

noAvatar
this is a guacamole to remember. i've tried variations, but have had the best success following this recipe to the "t". of course, start with fresh ingredients, and serve freshly prepared.
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I like adding a little of lemon juice to it, this prevent getting the avocado black!
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This is a pretty good basic recipe. I like to prepare mine with finely diced red onions and then squeeze
lime juice to taste.
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BEST
GUAC
ON
EARTH
noAvatar
With a little twist of some lime juice, it's as good as mine! And my recipe is from Mexico too....made in the same molcajete too!
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Hello all! Just a comment or two: Paige1and2 has it right on! Lime juice - the fresh stuff, not the packaged - is the best! "Kneed" the lime on the counter a couple turns - this helps to release all the juices. And Gustavobarba, place an avocado pit into your guacamole! The pit keeps the mixture green! btw, love this guac!
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i like to use roasted red peppers, little lime juice and a little thai chili for a little heat.
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Has all the right ingredients but where is the lime juice? Not tangy enough for me. I added the juice of one lime to perfect it.
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My biggest complaint about this andm other similar guacs is the addition of jalapenos. I use the guac as a cooling respite from the heat of the other dishes on the plate. Lime juice is a must,too. Not just to delay oxidation,either.
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They DEFINITELY left out the lime juice... no self respecting guacamole recipe would be without lime... in Mexico everything gets lime including and most especially their fruit. If you want it to taste like something mexican I'd also include cumin and or coriander
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Brooxi nailed it.
Step-by-Step Guacamole 4 5 7 11

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