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Real Mexican Guacamole: How To Make It Like Aunt Guadalupe

Do you think you know guacamole? Unless you had the real deal, handcrafted in a Mexican kitchen, or at least a authentic Mexican Restaurant: You’re missing out on just how sublime this avocado concoction can be.

And “concoction” is exactly the right word for real guacamole. Mole In Nahuatl, the language of the ancient Aztecs, it means just that. Guaca comes from the Nahuatl word for avocado. The Aztecs loved this creamy, delicious and very healthy fruit.

Okay, so how do you make real “guacamole” the right way, so that it comes out tasting like it just came out of Tia Guadalupe’s Mexican? kitchen? This is what I learned in a Mexican cooking school.

First, put the blender away. In fact, forget you have one. Real guacamole is almost entirely unrelated to the sticky mash, sometimes even more abhorred by sour cream, which appears far too often on American tables under the name guacamole. The real thing should be chunky with a burst of rich avocado flavor and just a hint of bite.

Be be Really authentic, guacamole should be prepared in a molcajete, the pre-Hispanic mortar made of volcanic rock that is still seen for sale in all the street markets of Mexico. It allows you to grind the flavoring ingredients together into a paste before adding the avocado, dispersing the flavors evenly. Since most modern American kitchens do not have molcajete, Instead, you can use a bowl and the back of a heavy spoon.

For the best flavor, use very ripe Hass avocados. Not only do they taste better, but they also tend to fade more slowly.

Real mexican guacamole

Makes 3 cups (about 4-5 servings)

3 ripe Hass avocados

½ medium white onion, finely chopped

1 clove garlic (if you like), finely minced

1 fresh serrano pepper, seeded, deveined and finely chopped *

2 tbsp. fresh cilantro, finely chopped

2 medium tomatoes, chopped

1 teaspoon fresh lemon juice (use small Mexican or green lemon lemons)

½ teaspoon salt (more or less to taste)

Put the chopped onion, garlic, coriander and serrano in a molcajete or in a bowl and mash them with a mortar or the back of a heavy spoon until the juices are mixed and begin to form a paste. Cut the avocados in half and scoop the pulp into the bowl in large chunks. Mix well, mashing the avocado lightly, but not until it is a paste-like puree. The mixture should still be thick.

Gently mix the finely diced tomatoes, lemon juice, and salt to taste. Stir to mix well.

Serve with French fries or, better yet, at home. tortilla chips– the thick, hand-cut tortilla chips common throughout Mexico. In Mexico, guacamole is also commonly served to stack on steaks, tacos, fajitas, carnitas, or spread on bread instead of mayo on a sandwich.

Now close your eyes, take a bite and enjoy the spicy, sublime, authentic real mexican guacamole flavor.

* Tip: Start with a small serrano and then taste the hotness. If you like your guacamole fiery, add more. If fresh serrano peppers are not available in your area, you can substitute them. Cool jalapenos, but the flavor will be slightly different.

Tip 2: Never make guacamole ahead of time. Avocado discolors quickly when it comes into contact with air. You can mix the first ingredients a few hours in advance if you like, but wait to add the avocado and subsequent ingredients until just before serving.

I learned how to make real Mexican guacamole at La Cocina Cooking School in San Miguel de Allende, Mexico. Owner Kris Rudolph really knows her way into Mexican cuisine. For more information on La Cocina, click on the link below and then on the “Cooking Classes” tab.

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