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Coquitlam · Metro Vancouver
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Mexican

Guacamole Chamacuero

A regional guacamole from Comonfort, in the Bajío heartland of Guanajuato, distinguished by the addition of fresh seasonal local fruits, and seasonal local fruits seeds. The fruit is not decorative — it is structural, bringing sweetness and acidity that push against the fat of the avocado and the heat of the serrano. Diana Kennedy documented this version in My Mexico as a local specialty tied to the town formerly known as Chamacuero, and it reflects the Bajío's agricultural abundance: orchards, vineyards, and seasonal local fruits all within reach of the same kitchen. This is guacamole as a regional expression rather than a universal template.

‹Swipe for the next dish›
Serves4 as a botana
Within reach2of 8 in Coquitlam

Two in town · six not yet within reach.

How the 8 are reached
In town
2 · salt, to taste, fresh lime juice
Not yet within reach
6 · heaped tablespoons white onion, finely chopped, to 3 serrano chiles (Capsicum annuum), finely chopped, avocado pulp (Persea americana), roughly crushed, firm ripe peaches, peeled and finely diced, seedless grapes, halved, pomegranate seeds (Punica granatum)
Cook
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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.

2
heaped tablespoons white onion, finely chopped
Not yet within reach of Coquitlam · each reach is counted
2
to 3 serrano chiles (Capsicum annuum), finely chopped
Not yet within reach of Coquitlam · each reach is counted
2 cups / 500 ml
avocado pulp (Persea americana), roughly crushed
Not yet within reach of Coquitlam · each reach is counted
¾ cup / 188 ml
firm ripe peaches, peeled and finely diced
Not yet within reach of Coquitlam · each reach is counted
½ cup / 125 ml
seedless grapes, halved
Not yet within reach of Coquitlam · each reach is counted
1½ tablespoons
⅓ cup / 83 ml
pomegranate seeds (Punica granatum)
Not yet within reach of Coquitlam · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Coquitlam →

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Crush onion, chiles, and salt together to a paste using a molcajete or the back of a fork.
2
Stir in the crushed avocado, diced peaches, halved grapes, lime juice, and half the pomegranate seeds. Mix thoroughly.
From the canon — Persea americana is a large-canopied tree of the laurel family, native to the highland valleys of central Mexico and Guatemala, with cultivation extending ac… Avocado →
3
Scatter the remaining pomegranate seeds over the surface.
4
Serve at room temperature.
III

Sensory Tests

◇Drag a spoon through the finished guacamole and hold it level — distinct cubes of peach and visible pomegranate arils should remain suspended in the crushed avocado rather than sinking into a homogenous paste; if the fruit has dissolved, the peach was overripe or the guacamole was made too far in advance.
◇Taste a spoonful and track the sequence: fat and grass from the avocado should arrive first, then a clean sweet-acid hit from the fruit in the middle, then the serrano heat finishing at the back of the palate — if the heat leads or the sweetness is absent, the fruit-to-chile ratio needs correction.
◇Press a diced peach cube between your fingers before adding it — it should yield slightly but spring back and hold its edge; a cube that collapses will turn the guacamole watery within minutes and muddy the layered flavour structure.
◇Where it lives or dies. The dish lives or dies on the ripeness and firmness of the peach at the moment of dicing: the fruit must be sweet and yielding to the palate but structurally intact enough to hold a 5–6 mm cube without weeping excess juice into the avocado, which would thin the body and flatten the contrast between fat and acid that is the entire point of this guacamole.
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The dishes this one teaches you, across the cuisines — on every recipe.
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V

What to Pour

Pouring for British Columbia · ·

The pairing
1897 Amber Ale
Stanley Park Brewing · Metro Vancouver
Stanley Park Brewing · Vancouver →
Beer
From British Columbia
Beldame
Strange Fellows Brewing · Metro Vancouver
Strange Fellows Brewing · Vancouver →
Beer lager
Without alcohol
OFLORE Lavender Sparkling Fermented Lemonade
Limonades OFLORE
Not yet stocked in British Columbia
Non-alcoholic

Each tap is counted, so the stockist sees the demand Provenance sends them.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VI
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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The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
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HACCP brief
Part of The Profession · the food-safety plan
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Sourced through Provenance

The hands behind the plate.

Bosa Foods · Vancouver
Vancouver · Salt, to taste, fresh lime juice
→
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