Mexican · Mexico
Guacamole — traditional preparation and technique
Traditional guacamole is a molcajete (volcanic stone mortar) preparation — avocado, fresh chiles, onion, cilantro, lime, and salt mashed and mixed to a coarse, chunky texture. The molcajete is essential for texture: blenders produce a smooth purée, not guacamole. The quality of the avocado is the single most important variable. Additional garnishes (tomato, pomegranate, chapulines) are additions to the base, not components of the base itself.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
3
ripe avocados
Hass variety, halved, stone removed
Your own market
½
large white onion
finely minced
Your own market
2
serrano chillies
minced
Not yet stocked in British Columbia
½
jalapeño
seeded, minced
Not yet stocked in British Columbia
15ml
fresh coriander
chopped
Not yet stocked in British Columbia
15ml
fresh lime juice
Not yet stocked in British Columbia
2ml
sea salt
Your own market
1ml
Tellicherry black pepper
Your own market
Pinch cumin powder
Not yet stocked in British Columbia
II
The Method
1
Scoop avocado flesh into bowl, reserving one stone.
2
Using fork, gently mash avocado until chunky-smooth texture remains; do not over-work.
3
Fold in minced onion, serrano, jalapeño, and coriander; season with lime juice, salt, pepper, and cumin.
4
Place reserved avocado stone in centre of guacamole to prevent browning; cover with cling film directly on surface.
5
Serve immediately with warm tortilla chips and lime wedges.
From the canon — The corn tortilla is the foundational food of Mexican cuisine — a thin, round disc of nixtamalized masa cooked on an ungreased comal (flat griddle) until it … Tortilla — hand press, comal, and the puff →
IV
Sensory Tests
◇Where it lives or dies. The moment where guacamole lives or dies is the avocado selection 2 days before you need it. Buy avocados firm, then ripen at room temperature for 2-3 days. The window of perfect ripeness is about 24 hours — the avocado should yield to gentle pressure but the flesh inside should be clean, pale green with no brown patches. Use on the same day they reach this point.
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VI
What to Pour
Rich, creamy, fresh herbal, mild heat — the avocado is the canvas, the seasoning is the art
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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