Guacamole - the quintessential Mexican avocado dip. It seems simple enough, but like getting tortillas to puff properly, can be tricky.

GUACAMOLE:

Classical Nahuatl: āhuacamōlli - Noun

from āhuacatl + molli , avocado + sauce

1. an avocado based dip

Do’s:

1. Use a molcajete! It’s the classic way to make it and it matters. Once the molcajete starts to season with flavor and spices, it will add flavor nuances to your guacamole and salsas.

2. Use the best avocados you can find. In Mexico the variety of avocados is much more than our Hass avocados here. Their flavor can range from nutty to fruity but the key is to pick ripe avocados. Once the skin turns from green to black and the little stem ball is loose, your avocado is ready. If it is too ripe, the pit will start to root making a stringy texture.

Don’ts:

1. Don’t use garlic. Garlic is too strong for the fatty oils in the avocado and it carries the flavor, overpowering the taste of the avocado. I find it also upsets the stomach if too much garlic is used. That being said, if you use the molcajete and have seasoned it with garlic in prior uses, it will add a nice subtle garlic flavor to the guacamole.

Recipe:

Ingredients:

• 1 serrano or jalapeño chile, chopped

• salt to taste

• 2 avocadoes

• 1 lime

• 1 tablespoon cilantro, chopped

• 1 tomato, chopped

Method:

1. In the molcajete, crush the chiles with the salt until a chunky paste is formed. Keep the core and seeds in if you want a spicy guacamole.

2. Split the avocados and remove the pit. Using a spoon, scoop the fruit into the molcajete one half at a time. Crushing with the tejolote until combined. Squeeze lime juice into the mix as you work.

3. Once a chunky texture is mashed, add the cilantro and tomato and mix. Serve with salsa and chips or fresh tortillas.