If there’s one food that is almost always a universal crowd pleaser, it may just be guacamole. Avocados essentially have superpowers, with their loads of health benefits. To make a proper guacamole though, there are a few things not to add (sorry tomatoes) and to include (cilantro stems). This is the authentic guacamole recipe, from Executive Chef Miguel Gomez of the Andaz Mayakoba. Also check out his demo, when he came to visit us In the Kitchen with Galavante.
The Secrets to an Authentic Guacamole Recipe
We know this will rock some of your worlds, but real, authentic guacamole does not include tomatoes. We repeat, step away from the tomatoes. Of course you can make some fresh pico de gallo on the side, but don’t think about mixing it in with the avocado. A real guacamole has just a few ingredients. First, get the most fresh avocados you can. If you don’t live in California or Mexico, Davocado is your guy. We don’t know where he gets these avocados, but they for sure weren’t ripened on a truck across the country. From there it’s simple; some white onion, serrano pepper, cilantro, lime and sea salt. Yes, that’s it. Serrano pepper is better than jalapeño, as it doesn’t have the same harsh burn. Also, use those stems on the cilantro. They’ll cut that “soapy” aftertaste that some are sensitive to in cilantro.
Our other tip is make sure to have extra avocados. Not only because this recipe will have your guests asking for more either. You never know if your avocados are quite right, until you cut them open. Therefore, make sure that you only put those perfectly ripe avocados into the mix. It’s the key to the entire recipe creating an unforgettable guacamole.
Recipe serves 4
6 ripe avocados
3/4 white onion, finely chopped
1 to 1 1/2 Serrano peppers, to taste
4 – 5 tablespoons finely chopped cilantro
1 1/2 limes
Sea salt or Maldon salt, to taste
Make sure you have a mortar or molcajete, which is a traditional Mexican dish used to grind ingredients. The molcajete also does wonders for the presentation of this authentic guacamole recipe. In the mocaljete, add the finely chopped ingredients of onion and serrano pepper. With the pestal or stone grinder, mash the onion and serrano pepper into a paste.
Add in half the cilantro, then 5 of the avocados, one by one. Mash the avocados into the paste until smooth. Add in the remaining finely chopped cilantro and sea salt. Squeeze in one lime and taste. Season according to personal preference with additional lime and salt. Roughly mash in the last avocado, so you have some chunky texture to the guacamole. Add additional lime and salt as needed. Garnish with tortilla chips and serve.