Guacamole

Guacamole is crushed ripe avocado with lime, coriander, white onion, jalapheno, and salt. It is not a dip with additions. It is not avocado cream. It should be chunky, have visible colour variation between the mashed and intact avocado, and taste of avocado first with the supporting cast of lime, salt, coriander, and heat. The avocado must be perfectly ripe — both the recipe and the experience depend entirely on this.

Mexico. The Aztec word ahuacamolli (avocado sauce) is the etymological root of guacamole. Avocados have been cultivated in Mexico for at least 5,000 years. The molcajete is one of the oldest tools of Mesoamerican cooking.

A cold Pacifico Clara lager or a mezcal with a salt rim — guacamole and chips as a pre-meal snack calls for cold beer or a cocktail rather than a wine pairing.

Hass avocado at peak ripeness: yields to gentle pressure, dark skin, easily separated from the pit. Under-ripe avocado has no flavour; over-ripe has developed oxidised, off flavours A molcajete (stone mortar): the volcanic rock surface breaks down the avocado differently from a fork or blender — more unified, with the right texture Build in the molcajete: crush garlic with a pinch of salt first, then add diced serrano or jalapheno and pound, then onion, then coriander — this sequence extracts the oils from each ingredient before the avocado is added Add avocado last: roughly mash, leaving chunks — guacamole should not be smooth Lime juice: squeeze over the top last — this prevents the acid from 'cooking' the coriander and oxidising the avocado during mixing Season only with fine salt — add in pinches and taste constantly