Guacamole in the Molcajete

The flavor is in the grind.

Use a Molcajete for Superior Results

Our favorite way to make guacamole is in the molcajete, a traditional Mexican mortar and pestle. Making it in the molcajete gives you superior results because by grinding the ingredients in the molcajete the volatile oils of the vegetables are released and the flavors are more evenly dispersed throughout the guacamole.

Simple to Make

Fresh ingredients make the dish. Just a few ingredients are required:

• 3 ripe avocados

• ¾ cup finely chopped Roma tomato

• 2 serrano chiles very finely chopped seeded and deveined (Use fewer chiles for a milder guacamole.)

• 3 heaping tablespoons of finely chopped onion

• 3 tbsp. of minced cilantro

• salt to taste usually about ¾ of a teaspoon

Because it is an uncooked dish, what you choose to make it with really counts. Unripe or poor quality ingredients have nowhere to hide. And, please, please, please don't add those guacamole seasoning packets.

No Molcajete?

If you don’t have a molcajete, you can approximate this method by very, very firmly mashing the onion, chile, and cilantro in a mixing bowl with a fork and then follow the remaining steps.

Build the Flavors in Layers

Add the onion, serrano chile, cilantro, and salt to the molcajete. The paste will take on a beautiful dark green color from the cilantro.

Step 1 - Add onion, chile, cilantro and salt to your molcajete.

Step 2 - Grind until the onion, chile, cilantro, and salt have formed a uniform paste.

Step 3 - Add the avocados to the molcajete.

Step 4 - Mash the avocados until they are broken up but still a bit chunky.

Step 5 - Add the tomatoes to the mixture.

Step 6 - Mix thoroughly with a spoon to incorporate all of the ingredients.

Your Guacamole is ready to serve.

How to Serve

• Serve guacamole with homemade corn tortilla chips. Homemade tortilla chips are easy to make.

• Guacamole tacos are a thing. To make, just spread a couple of spoonfuls of guacamole on a warm corn tortilla fold and eat.

• Guacamole is a classic side dish for carne asada.

Lime in Guacamole?

Should you add lime to your guacamole? I say no. I side with the great Diana Kennedy who says you should never add lime to your guacamole because it spoils the delicate balance of flavors. Can you add lime? Of course. I would recommend that you add lime sparingly to gently give the flavor a little acidic boost. You want to enhance the flavor not overpower it.