Famous Guacamole Recipe Revealed

While most people think that Cinco de Mayo is the celebration of Mexican Independence Day, the true celebration happens each year on September 16, the day that is considered the start of the Mexican War of Independence.

September 16 also happens to be National Guacamole Day.

Rosa Mexicano on Sunset Boulevard is honoring both these days by running cocktail and dinner specials all weekend.

The trendy Mexican cantina is also sharing the recipe for its famous guacamole. Stop in the restaurant to enjoy the guac or make it yourself at home.

Guacamole en Molcajete

Rosa Mexicano, www.rosamexicano.com

Makes 4 servings

For chile paste:

1 Tbsp  White onion, finely chopped

1 Tbsp  Fresh cilantro, chopped

2 tsp  Jalapeño, or more to taste, finely chopped

1 tsp  Salt, or as needed

3 Medium ripe but firm Hass avocados

3 Tbsp  Plum tomato, diced

2 Tbsp  Fresh cilantro, chopped

1 Tbsp  White onion, finely chopped

*Salt as desired

Variation options:

Fresh Fruit: 1/2 cup of either chopped mangoes; grapes; peaches; garnish with fresh pomegranate seeds

Dried Fruit: 1/4 cup of dried apricots or cherries

Seafood: 1/2 cup cooked crabmeat or lobster

Nuts & Blue Cheese: 1/4 cup of almonds, pumpkin seeds, or pistachios; plus 1/4 cup crumbled Cabrales blue cheese

To make the chile paste:  Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves. 

Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. 

*** For Variations: gently fold in desired ingredients until combined. Adjust seasoning as desired.  

Serve immediately right from the molcajete or bowl with chips and tortillas.