Mexico revisited – Guacamole

4 Jul

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I started liking guacamole when I first dined at a small ‘hole in the wall” restaurant named Hot Salsa Kitchen in Annandale in Sydney (now closed). I had previously tried it many times but until that occasion, I had only disappointed my taste buds with bland, uninteresting or unauthentic guacamole which was usually suffocating in sour cream. Theirs was simple, creamy and balanced. This was until of course until I tried the one at El Asadero in Tulum. That’s when I went from liking to falling in love with guacamole.

True guacamole in my opinion starts with the aguacate (avocado). The aguacate must be of the highest quality, not bruised or scared, ripe but not overripe or soft and preferably of the creamier type like Hass or the buttery type like Shepard. The rest of the ingredients are there to decorate, accentuate and elevate the aguacate.

Some people like to add garlic and ground cumin, I believe both are unnecessary. White onion is already featured and cumin is likely to form one of the spices in the accompanying dishes especially if its Mexican. To soften the intensity of the onion, I usually rub with salt or sprinkle with salt then beat a few times with the pestle.

  • 4 Hass Avocadoes
  • 1/4 white onion diced finely
  • 1/2 a bunch of coriander chopped roughly
  • 2 tomatoes skin removed, deseeded and flesh chopped up finely
  • 2 small limes
  • Salt

If you have a mortar and pestle (molcajete) use it. Otherwise mash using a fork. Those who choose to use a blender should not refer to it as guacamole but rather blended avocado dip. In my opinion, it loses its character if blended. Blending will ensure that it is void of the various lumpy bits of aguacate which contrast well with the coriander and tomato embodied within the mole.

Start off with the coriander and onion. Sprinkle say 1/4 of a teaspoon of salt over the onion, then beat lightly until the juice is released.

Add avocado flesh, squeeze the limes and continue mashing.

Add tomatoes, beat a little and then switch over to a spoon. Mix it together.

Taste and add more salt or lime if required.

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2 Responses to “Mexico revisited – Guacamole”

  1. kimberleyadelle April 16, 2013 at 1:40 PM #

    Hi Neil
    Its Kim (Sue and Marks niece from nz)
    I tried out the Mexican dinner you cooked for us.
    My family loved it, best guacamole ever.
    The corn tortillas were a bit hard at first but I got into the flow of making them after a while.
    I’m loving frying up the tortillas and turning them into corn chips with some guac as an afternoon snack.
    Thanks for the recipes!
    I look forward to trying out some of your other recipes on here.

Trackbacks/Pingbacks

  1. Mexico revisited – The sequel « yes, another food blog - September 19, 2012

    […] Guacamole […]

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