📝 About This Recipe
Travel to the heart of Michoacán with this authentic Guacamole Tradicional, a masterpiece of texture and vibrant flavor. This recipe honors the ancient technique of using a molcajete to create a creamy yet chunky base infused with the aromatic 'tequesquite' of fresh aromatics. It is a celebration of the buttery Hass avocado, balanced by the bright acidity of lime and the subtle, lingering heat of fresh serrano chiles.
🥗 Ingredients
The Base (The Flavor Paste)
- 1/4 piece White Onion (finely minced)
- 2 pieces Serrano Chile (seeds removed for less heat, finely minced)
- 2 tablespoons Fresh Cilantro (stems and leaves, finely chopped for the paste)
- 1 teaspoon Sea Salt (coarse grain preferred)
The Body
- 4 pieces Hass Avocados (ripe, large, and slightly soft to the touch)
- 1 piece Roma Tomato (seeded and finely diced)
- 1-2 pieces Key Lime (freshly squeezed juice)
- 1/4 cup Fresh Cilantro (leaves only, roughly chopped)
For Garnish and Serving
- 2 tablespoons Queso Fresco (crumbled)
- 2 pieces Radishes (thinly sliced into rounds)
- 1 tablespoon Pomegranate Seeds (optional, for a festive pop of color)
- 1 large bag Corn Tortilla Chips (thick, restaurant-style)
👨🍳 Instructions
-
1
Begin by preparing your 'aromatic paste.' In a molcajete (stone mortar and pestle) or a sturdy bowl, combine the minced white onion, serrano chiles, the 2 tablespoons of finely chopped cilantro, and the sea salt.
-
2
Grind these ingredients together using the pestle until they form a wet, fragrant green paste. This step is crucial as it releases the essential oils and flavors that a knife alone cannot achieve.
-
3
Prepare the avocados by cutting them in half lengthwise around the pit. Twist to separate the halves and carefully remove the pits using a knife or spoon.
-
4
Score the flesh of the avocados in a crosshatch pattern while still in the skin, then use a large spoon to scoop the cubes directly into the molcajete or bowl with the aromatic paste.
-
5
Add the juice of one lime over the avocado immediately to prevent oxidation and to add that essential bright tang.
-
6
Using a fork or the pestle, gently mash the avocado. Aim for a 'chunky-creamy' consistency; you want some smooth parts to hold it together and some larger pieces for texture.
-
7
Gently fold in the diced Roma tomatoes. We add them now so they don't get crushed and release too much water into the mix.
-
8
Stir in the remaining 1/4 cup of chopped cilantro leaves with a light hand.
-
9
Taste your guacamole. This is the chef's most important moment—adjust the salt or lime juice if necessary. The flavor should be rich, bright, and slightly spicy.
-
10
Smooth the surface slightly and garnish with crumbled queso fresco, sliced radishes, and pomegranate seeds if using.
-
11
Serve immediately at room temperature for the best flavor profile.
💡 Chef's Tips
Always use Hass avocados; their high fat content provides the signature buttery texture that other varieties lack. To check for ripeness, gently press the top near the stem; if it yields to firm pressure, it is ready. Never use a blender or food processor, as this creates a 'soupy' texture that is unauthentic to traditional Mexican preparation. If making ahead, press plastic wrap directly onto the surface of the guacamole to eliminate air contact, which causes browning. If your lime is too dry, microwave it for 10 seconds and roll it on the counter before cutting to maximize juice yield.
🍽️ Serving Suggestions
Serve with warm, thick-cut corn totopos (chips) dusted with a little chili powder. Pair with a crisp, cold Mexican Lager or a fresh Hibiscus (Jamaica) Agua Fresca. Use as a premium topping for Tacos al Pastor or Grilled Carne Asada. Serve alongside warm corn tortillas and a side of Chicharrones (pork rinds) for an authentic 'botana' experience.