Best Guacamole

Woah, friends. These be exciting times.

Today I’m serving up my absolute favorite recipe for one of my absolute favorite dishes ever:  fresh guacamole.

Get ready for some luscious avocados, bright cilantro, and bangin lime juice. It doesn’t get any better than this.

Fanfare aside, this recipe is deceptively simple.

I happen to believe that ripe avocados need very little tinkering and I actually loathe fussy, complicated guacamole preparations.

Have you ever been to one of those restaurants where they offer to stand next to your table, chopping, stirring, standing on their heads and lighting the guacamole on fire? I wasn’t aware that guacamole preparation was the newest event that we would be seeing at the London Olympics this summer. Talk about gilding the lily.

So you won’t see me standing on my head while I make this guac. And, mercifully, nothing is en fuego. Except possibly you, metaphorically speaking, when you delight your friends and family with some fresh guacamole that you whipped up for their enjoyment.

And you didn’t even have to engage in any acrobatics!

Don’t panic if you don’t own a molcajete – a bowl and a large fork will work fine. Just make sure your avocados are ripe (be on the lookout for soft flesh that yields to a gentle squeeze and green, not brown, coloring underneath the top stem).

And there you have it! Three minutes to fresh, flavorful, gold medal-winning guacamole.

So I’ll see you in London this summer. Fingers crossed that those servers from On The Border get DQed for their head stand moves.

Guacamole

4 ripe avocados
juice of 2 large limes
small bunch of cilantro (about 8 stems)
1 tbsp. + 1 tsp. garlic powder
1 tsp. black pepper, freshly ground

Slice avocados in half vertically, remove the pit and skin, and chop roughly. Immediately toss avocado flesh in lime juice and set aside.

Meanwhile, mince the cilantro. Place all of the ingredients in the bowl of a molcajete and mash together (a bowl and fork can be used in place of a molcajete). Mash to a desirable consistency and serve immediately.

YIELD:  approximately 1 1/2 cups

Comments

      • Meagan says

        I would probably have to say that the mortar and pestle is more all-purpose than the molcajete. A traditional molcajete is made from natural rock that is VERY porous with an extremely uneven surface. I would never grind spices in in it simply because the grinds would almost certainly get trapped and lost in the tiny holes on the surface of the bowl. If you have to go with just one, I would probably recommend the mortar and pestle. Hope this helps!

  1. 9

    says

    “I wasn’t aware that guacamole preparation was the newest event …” <–LOL

    I always wonder how inept the avg person must be in the kitchen if they are totally and completely wow'ed from their seats by the simple mashing of an avo and sprinkling S & P and some cilantro in it…Lol It's almost worth it to order it that way JUST to people-watch the reactions :)

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