This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.
Featured in “The Unlikely Origins of Tableside Guacamole,” by Emily Saladino.
- ¼ cup finely chopped cilantro, divided
- 2 Tbsp. finely chopped white onion
- ½ tsp. kosher salt
- ½ fresh serrano chile, stemmed and finely chopped (see footnote)
- 2 Tbsp. fresh lime juice
- 2 small ripe avocados, pitted and coarsely chopped
- Tortilla chips, for serving
Note: For a milder guacamole, seed the serrano chile.