Guacamole
Guacamole is rooted in the Aztec kitchens of pre-Columbian Mexico, where the Nahuatl word 'ahuacamolli' — roughly translated as avocado sauce — described a simple mash of avocado, chilli, and tomato pounded in a molcajete. The dish survived the Spanish conquest unchanged because no substitution was possible: the Hass avocado of the Mexican highlands has a buttery richness and nutty undertone that nothing else replicates. The only technique that matters is restraint — fork-mashed, never puréed, so the result has body and texture rather than the flat smoothness of a processed spread.
Aztec origin
Ahuacamolli — avocado sauce — dates to pre-Columbian Aztec Mexico
Ripeness test
Press gently: it must yield without feeling hollow or mushy
Fork-mash only
No blender — lumpy texture gives body that a purée never has
Lime is the key
Acid keeps the colour vivid and brightens every flavour in the bowl
Ingredients 4 servings
- 3 ripe Hass avocados
- Juice of 2 limes (about 3 tbsp)
- 1 small red onion, finely diced
- 2 ripe Roma tomatoes, deseeded and diced
- 1 small jalapeño, finely chopped (seeds removed for mild heat)
- 15g fresh cilantro, roughly chopped
- 1/2 tsp fine sea salt, plus more to taste
How to make it
- 1Halve and stone the avocados.
- 2Scoop the flesh into a bowl and add the lime juice immediately — the acid slows browning.
- 3Mash with a fork to your preferred texture: very chunky or almost smooth.
- 4Fold in the diced onion, tomato, jalapeño, and cilantro.
- 5Season with salt.
- 6Taste and adjust lime and salt.
- 7To store, press cling film directly onto the surface of the guacamole to exclude air — the lime juice prevents browning far better than the avocado stone.
- 8Serve within 2 hours for best colour and flavour.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
