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12-30-2016 11:45 AM
A truly great guacamole recipe starts with a paste made with onion, coriander/cilantro, jalapeño or serrano chilli and salt. This is the authentic way guacamole is made in Mexico and the best Mexican restaurants around the world. Try it once and you’ll be converted for life!
Whenever I make this for friends, someone always asks me for the recipe. No one can ever put their finger on it. They just know it is so much better than the usual guacamole.
Ahh, Mexicans. They are geniuses, creating what is probably the single most-made dip in this entire world.
I know some people get their pants in a wad over real guacamole. Me, I’m pretty relaxed. In my books, any dip with mashed up avocado is tasty. (Caveat: As long as it’s seasoned.) (Caveat #2: And as long as the avocado is ripe. I once had what I think was pureed unripe avocado at a hotel motel buffet.) (Caveat #3: As long as avocado is the main ingredient, rather than the dip being mainly sour cream or cream cheese with the tiniest amount of avocado in it. Or being a green dip claiming to be guacamole but tastes suspiciously nondescript. So basically, something creamy dyed green.)
But I think anyone who has been to a great Mexican restaurant or visited Mexico can agree that there is guacamole…then there are really great guacamoles. And for most of my life, I was making it like much of the world: mashing up avocado, stirring through jalapeño, coriander, lime juice and salt. Throw in some diced tomato if I felt like it and sometimes even some sour cream.
Then I chanced upon a guacamole recipe by Thomasina Miers who won one of the UK Masterchef series. She’s gone on to open Mexican restaurants in the UK – street food style – and cooking shows. She really knows her stuff when it comes to Mexican food.
And that is how I discovered the secret to a truly great guacamole, the way it’s made in Mexico. It starts with a paste made with onion, coriander, jalapeño or serrano chillies and salt. Grind it up in a mortar and pestle (in Mexico, it is called a molcajete) or on a cutting board using a fork. And this simple paste is the foundation of a guacamole that will have your friends begging you for the recipe
Tomato – in or out – is optional. I don’t because I love the pure flavour of avocados and tomatoes don’t add anything for me. Also, the chunkiness of the guacamole is up to you as well. Some people like it really chunky, almost salsa-ish, and others like it almost like a smooth paste. In Mexico, it was served on the chunkier side.
Even throughout Mexico, guacamole varies from region to region, restaurant to restaurant. However, the one thing I can tell you for sure is that real guacamole does not have sour cream or cream cheese in it!
Today is the day before New Years’ Eve, so this is the last recipe for the year. As a self proclaimed Snack Monster, it feels moment worthy to be signing off 2016 with my all time most favourite dip! I wish you all a Happy New Year – and I look forward to sharing more deliciousness in 2017!
– Nagi & Dozer (aka Baby Hands / Snack Monster and The Hoover/Photo Bomber) xoxo 🐾🐾
Recipe originally published 2014, updated December 2016.
Guacamole recipe video:
Guacamole recipe nutrition assuming 3 servings.
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