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.
- 2 tbsp. finely chopped white onion
- 3 tbsp. (firmly packed) chopped fresh cilantro
- 2 tsp. finely chopped jalapeño
- 1 tsp. salt
- 3 medium-ripe hass avocados
- 3 tbsp. diced tomato
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