Try this guacamole recipe today
By Eric Vilas-Boas
Let's be clear before we take this any further: Chips without dip are no chips at all. Josefina Howard - the original proprietor of Rosa Mexicano here in New York - knew this 25 years ago. She kept a bowl of guacamole at every table. Its spices ground in traditional lava-rock molcajetes, her recipe is intended for everyone (even if you don't own a molcajete). "This is not one of those overpowering lime, limey guacamoles that sometimes you do at house parties," current executive chef Joe Quintano says. This guac is chunky, spicy, and open to far-reaching interpretation. "You can add lobster, we've added crab meat here... all types of fruit," Quintano says. He even tried pork belly at home. Just be sure to eat it fresh. Saving it for later - that's another thing that is not up for debate.
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1 Hass avocado
3 tablespoon chopped onions
1 teaspoon chopped, seeded jalapeño chile
1 1/2 teaspoon chopped cilantro
2 tablespoon chopped tomato (discard juice & seeds)
1 teaspoon salt
A special tool (if you've got it): The molcajete - a traditional lava stone bowl used for grinding and mixing. They use these at Rosa Mexicano. Substitute a mortar and pestle for similar results. Otherwise, use what you have available.
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In the molcajete (or just a bowl), using the back of a wooden spoon, thoroughly mash the following ingredients into a juicy paste (using salt as a grinder):
1 teaspoon chopped onions
1/2 teaspoon chopped jalapeños
1/2 teaspoon chopped cilantro
1/2 teaspoon salt
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.
Add the avocado to the paste and thoroughly mix together. Mix the ingredients (including any additions) 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.