Guacamole Recipe From Rosa Mexicano

Cinco de Mayo, like Independence Day, Labor Day, Memorial Day, St. Patrick's Day -- heck, like most of our holidays -- means little  to Americans other than an excuse to congregate in large groups and get shit-faced on booze. Sad, really, but I'll leave that as fodder for social scientists and such. I'm here instead to provide fodder for the mother of guacamoles -- the one prepared tableside at Rosa Mexicano. This is something you can toss together quickly, then add some tortilla chips and -- yeah, that's right, go ahead and have your beers and margaritas, too. I wouldn't want to be a party-pooper or anything.


Guacamole en Molcajete
From Rosa Mexicano

Yields two servings

Ingredients:
1             Hass avocado
3 T          Chopped onions
1 tsp       Chopped, seeded jalapeño chile
11⁄2 tsp   Chopped cilantro
2 T          Chopped tomato (discard juice & seeds)
              Salt

1. In a bowl, using the back of a wooden spoon, thoroughly mash the following ingredients into a juicy paste (using salt as a grinder):

    1 T        chopped onions
    1⁄2 tsp   chopped jalapeños
    1⁄2 tsp   chopped cilantro
    1⁄2 tsp   salt

2. Holding the avocado in the cup of your hand, split the avocado
in half lengthwise and remove the seed. Slice the avocado lengthwise in approx. 1/8" strips; then slice across, forming a grid. Scoop the avocado out of the skin with a spoon. Repeat with other half of avocado.

3. Add the avocado to the paste and thoroughly mix together. We mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm, not mushy. Then add the rest of the ingredients and fold them together gently. Add jalapeño chiles and salt to taste.

Serve with fresh corn tortillas and/or chips.

NOTE: Molcajete is a traditional lava stone bowl used for grinding and mixing. This is what we use in the restaurant; you can also use a mortar and pestle for similar results. Otherwise, use what you have available.