Cinco de Mayo, like Independence Day, Labor Day, Memorial Day, St.
Patrick's Day -- heck, like most of our holidays -- means little to
Americans other than an excuse to congregate in large groups and get
shit-faced on booze. Sad, really, but I'll leave that as fodder for
social scientists and such. I'm here instead to provide fodder for the
mother of guacamoles -- the one prepared tableside at Rosa Mexicano.
This is something you can toss together quickly, then add some tortilla
chips and -- yeah, that's right, go ahead and have your beers and
margaritas, too. I wouldn't want to be a party-pooper or anything.
Guacamole en Molcajete
From Rosa Mexicano
Yields two servings
1 Hass avocado
3 T Chopped onions
1 tsp Chopped, seeded jalapeño chile
11⁄2 tsp Chopped cilantro
2 T Chopped tomato (discard juice & seeds)
1. In a bowl, using the back of a wooden spoon, thoroughly mash the
following ingredients into a juicy paste (using salt as a grinder):
1 T chopped onions
1⁄2 tsp chopped jalapeños
1⁄2 tsp chopped cilantro
1⁄2 tsp salt
2. Holding the avocado in the cup of your hand, split the avocado
in half lengthwise and remove the seed. Slice the avocado lengthwise in
approx. 1/8" strips; then slice across, forming a grid. Scoop the
avocado out of the skin with a spoon. Repeat with other half of avocado.
3. Add the avocado to the paste and thoroughly mix together. We mix the
ingredients rather than mash them; this leaves the guacamole chunky and
somewhat firm, not mushy. Then add the rest of the ingredients and fold
them together gently. Add jalapeño chiles and salt to taste.
Serve with fresh corn tortillas and/or chips.
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NOTE: Molcajete is a traditional lava stone bowl used for grinding and
mixing. This is what we use in the restaurant; you can also use a
mortar and pestle for similar results. Otherwise, use what you have