How to make fantastic guacamole: a treatise

There are as many varieties of guacamole as their are spiders in my apartment. Perhaps you like yours chunky, filled with chopped up tomatoes, raw onion and lots of salt. Others like theirs simple, just avocado puree, with a hint of lime. The most traditional kind of guac here in Oaxaca, happens to resemble more of a spread, than a dip. It's creamy, and spicy--and ready to smooth onto any bread, taco or torta. I made a similar version in my small molcajete the other day. I invite you to try the results..

First, place 2-3 cloves of fresh garlic into the molcajete (mortar & pestle) with a generous dusting of salt. The salt helps to grind up the cloves. Keep mashing until the garlic is a fine puree, mooshed into the crevices of your molcajete. and

While you are grinding the garlic, set a small amount of water to boil in a pot. Place your jalapeño chile (or 2) into the pot. Make sure the water only comes halfway up the chile (otherwise submersion will change the taste of the chile). When the chile gives a lot to the push of your spoon, extract it from the pot, cut off the stem and drop it in the molcajete. Grind away, my friend, with seeds and all, until it forms a green paste. You might add a bit more salt, if you are so inclined (I was).

Add a handful of cilantro. Keep grinding until it, too, has lost the form of tiny green leaves. You can sprinkle in a bit of fresh lemon juice. It will help to break up the leaves.





Lastly, add two ripe avocados. Mash to your favorite consistency. Smooth, buttery avocados, tangy lemon, salt and the extra kick that jalapeños provide--YUM!





Guacamole is good enough to just eat with a spoon. But I like to join it with something else. In this case, I chose a tamale. You find your own guac partner-in-crime and enjoy!