Food tells a story about its birthplace, and while almost everyone has had guacamole, they may not know it actually originated with the Aztecs hundreds of years ago under the name āhuacamolli [a-wuka-moll-ey]
This recipe is a combination of two recipes; one I learned in a small village outside Merida on the Yucatán and one taught by a Mexican exchange student back in my highschool days – combined, this produces the most flavorful guacamole’s you’ll have outside of Mexico. Best enjoyed fresh within hours of making, I often eat this as a meal along with a salsa or pico de gallo, and tortillas.
- 3 Large Avacados – Ripe, Haas
- ½ a Medium Sized Red Onion
- 2 Cloves Garlic
- 20 Sprigs of Cilantro
- 1 Medium Tomato
- ½ Lime
- 1 Serrano or Jalapeño pepper (to taste)
- 1 TSP Oil – Olive or substitute
- ½ TSP black pepper – cracked
- Salt (to taste)
The 1, 2, 3…
- Dice the onion, garlic cloves and peppers as desired – finely for a smooth creamy consistency or coarser for a thicker, chunky consistency
- (OPTIONAL) Heat a small amount of oil in a small frying pan and caramelize the onion, garlic and peppers along with some black pepper. Continue until soft and browned
- Dice the tomato and cilantro
- Remove the meat of the avocado from the shell and lightly mash in a bowl
- Combine above ingredients and squeeze the juice of half a lime and mix everything together.
N.B.: The lime prevents the guacamole from turning brown and gives it a bright flavor. Some claim that keeping one avocado pit in the bowl will keep it from turning brown but I haven’t had much luck.