Nothing says summer quite like guacamole, a big bowl of chips and a nice cocktail or glass of wine. I’ve been lucky to spend much of the summer with my family out East. One of our favorite Mexican Restaurants in NYC is the iconic Rosa Mexicana. Rosa Mexicana opened it’s doors in NYC back in 1984 when I was just starting high school. They were one of the first restaurants to prepare guacamole table side. 9 out of 10 customers continue to order it.
This recipe is for their guacamole en Molcajete, (guacamole made in a traditional lava-rock mortar). You can also use a mortar and pestle or a traditional bowl and just mash the ingredients with the back of a spoon. But, the molcajete is fun to have and makes for a great hostess gift. This is a perfect addition to your end of summer parties!
- 1 ripe Hass avocado
- 3 T chopped white onions
- 1 tsp seeded chopped jalapeño chiles
- 1 1/2 tsp finely chopped cilantro
- 1/2 tsp Salt
- Juice from 1/2 a lime
- 2 T chopped tomato (discard juice and seeds)
In a bowl (preferably a mortar) thoroughly mash the chopped onion, jalapeño, cilantro and salt until a juicy paste. Mashing the ingredients into a paste is the secret! If you’re using a regular bowl, use the back of a wooden spoon to reach the desired consistency.
Split the avocado in half lengthwise and remove the seed. Slice it lengthwise in approximate 1/8″ strips, then across in order to form a grid. Scoop it out with a spoon into the paste. Mix it lightly. Add in the tomatoes and the juice from half a lime. Fold it delicately. Salt to taste. Serve with a bowl of your favorite chips. Enjoy!