Guacamole (Day 2/100)

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…

  1. Dice the onion, garlic cloves and peppers  as desired – finely for a smooth creamy consistency or coarser for a thicker, chunky consistency
  2. (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
  3. Dice the tomato and cilantro
  4. Remove the meat of the avocado from the shell and lightly mash in a bowl
  5. 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.

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