Make Perfect Guacamole — Every Time

Photographed by Erin Phraner.
This recipe is based on one in Rosa's New Mexican Table (Artisan, 2007) by Roberto Santibañez; it's for the same dish that is prepared at Rosa Mexicano restaurants in New York City. "It's the signature dish — nine out of ten guests order it," says Santibañez. "One of the things that makes our guacamole special is that when we opened, in 1984, we were among the first, if not the first, restaurants on either side of the border to serve it prepared tableside in a traditional molcajete [a mortar made from volcanic rock]." We think it's the best guacamole we've ever had. Santibañez now owns several Mexican restaurants in NYC, and the guacamole continues to be a one of the most popular items on the menu.
Makes 4 servings
2 tbsp finely chopped white onion
3 firmly packed tbsp chopped fresh cilantro
2 tsp finely chopped jalapeño
1 tsp salt
3 medium-ripe hass avocados
3 tbsp diced tomato
1. Grind 1 tablespoon of the onions, 1 tablespoon of the cilantro, jalapeño, and salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)
2. Cut avocados (about 8 oz each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly intact.
4. Add tomatoes, remaining 2 tablespoons of the cilantro, and remaining 1 tablespoon of the onions.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.

More from Food & Drinks