Guacamole won over half the world before we even got to know the richness of Mexican gastronomy; it even preceded the popularity of tex-mex and, of course, the millennial obsession with avocado. Today it's easy to find ready-to-eat guacamole in any supermarket, but it's one of the simplest things to prepare at home.
Although it's easy, it also has its tricks. To begin with, there is no single recipe, not even within its own country of origin, although there is some consensus on what authentic Mexican guacamole should be like. Of course, at home we can respect those genuine canons or allow ourselves certain liberties to our taste.
The best ingredients
It's clear that any good recipe starts with the best raw ingredients we can find - or afford. Basic guacamole barely requires a handful of ingredients, so it's especially important not to skimp on their quality.
The avocado is, without a doubt, the star of the show. Choose the best on the market and use some tricks to pick flavorful ones at the right point of ripeness. It's always advisable to opt for seasonal local avocados that still have their stem and yield slightly to the touch, if we want to use them immediately.
Onion is another essential ingredient; it can be regular white onion, red onion, or scallion, finely chopped into uniform pieces, but not so small they disappear. If it doesn't agree with us, we can soak it in very cold water for a few minutes before using it, then dry it thoroughly. Fresh lime juice is also a must, and it can always be adjusted to taste, just like the salt.
Fresh cilantro is usually an ingredient that isn't missing from guacamole, although it generates so many conflicting opinions that many people prefer to omit it. We can always reduce the amount of this herb and chop it finely so it doesn't stand out. Try to ensure it's very fresh, and if we really like it, we can also use the stems, which have even more aroma than the leaves.
Chiles, jalapeños, and tabasco are used more freely. Serrano chile (green) is very popular, although jalapeños are easier to find. Tabasco is less traditional but has many fans, especially among spice lovers. Garlic is much more optional and could leave too strong an aroma; if used, it's best to remove the germ and chop it very finely.
The use or not of tomato in the traditional recipe could spark long debates. Although some Mexicans prefer to omit it because it can make the mixture watery and darken it, many others include it. It should never overshadow the avocado; the best approach is to peel it, remove the pulp and seeds, and choose tomatoes that aren't too ripe.
For the less purist: sun-dried tomatoes in oil prevent that darkening and add a fantastic extra touch of flavor; here's a detailed guide to prepare this version, with lemon juice and ground chili.
The best Mexican guacamole recipe
Finely dice the onion (brunoise). Do the same with the jalapeño chiles we're using. Blanch the tomato in boiling water for 20-30 seconds and refresh it in ice water to stop the cooking. Peel it, cut it in half, remove the seeds, and dice the flesh into small cubes.
Finely chop the washed and dried cilantro leaves with a sharp knife, sliding the blade so the cut is clean and we don't bruise the herb. Cut the lime in half and squeeze the juice from one half, reserving the other half for another preparation.
Cut the avocados in half and remove the pits. Scoop out the flesh, place it in a large bowl, and mash it with a fork. Add all the prepared ingredients. Season to taste and serve with nachos or totopos.
How to serve and store it
We must accept that the best guacamole is served fresh, right after making it. It oxidizes very quickly, and the trick of presenting it with an avocado pit doesn't really help much. We can sprinkle it with lemon or lime juice and olive oil to delay oxidation, although it will never look as good as when made fresh.
If it's not going to be eaten immediately, it's best to also place it in an airtight container, preferably with the surface not directly exposed to air (covered with plastic wrap or vacuum-sealed), and always in the refrigerator. The less we handle it, the better: it's advisable to store it in the same container we'll serve it from.
Even if it darkens and looks less fresh, it's still edible and will taste good even after a few hours, but we shouldn't keep it for more than a couple of days once prepared, although it could last up to three days if we stretch it. There's a slightly more elaborate method to better preserve the color, covering it with a layer of water that we later discard.
The most typical way to eat it is with corn nachos or totopos, nice and crispy. We can also use tortilla chips cut by ourselves, soft or toasted to taste, bread toasts, rusks, vegetable crudités, pita bread (for a bit of fusion cooking), regañás... or we can use it as a base for canapés and appetizers.
Very practical utensils
One of the virtues of guacamole is that you don't need any special equipment to prepare a more than decent homemade version, but we can always level up. In addition to having quality basic knives (essential for properly peeling and chopping), we can use certain utensils or fun gadgets.
Traditionally, guacamole is made in a Mexican molcajete, a dark stone mortar typical of Mesoamerican cuisine. Not only for mashing the avocado, it will also serve us to make all kinds of sauces, salsas, dips, dressings, or to grind herbs and spices. A good mortar is always a good investment, and it's also decorative.
If we've jumped on the avocado bandwagon, a specific three-in-one peeler/cutter can come in handy for easily handling this peculiar fruit. This utensil combines three functions in one tool: it allows you to cut the avocado in half, easily remove the pit, and extract the flesh without complications. It's also very useful for assembling toasts and other stylish dishes.
OXO Good Grips - 3-in-1 avocado slicer, peeler and opener, white
For storing possible leftovers or to mitigate the oxidation we mentioned when storing it in the fridge, this container will be very useful, because it also looks great on the table when serving, with its avocado shape and enough volume for about 4-6 servings. This other model is also designed for storing cut fruit and is reversible to become a serving bowl.
If we only need to store a cut avocado that's left over, because it's sometimes hard to calculate how much fruit we need, a gadget like this will help keep it in good
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