Guacamole Recipe From Rosa Mexicano

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

Ingredients:

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)

              Salt

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.

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

available.