Guacamole de la Casa
Bright, chunky and lime-forward — mashed to order in a volcanic stone molcajete. This is the guacamole we will not let anyone change.
Stop mashing while you can still see lumps — the texture is the dish.
Ingredients
For 4 tapas portions — about 480g finished.
- 4ripe Hass avocados (about 680g whole), halved and stoned
- 48gwhite onion, finely diced
- 16gfresh cilantro leaves, finely chopped
- 32gfresh lime juice (about 2 limes)
- 6gfine sea salt
- 80gRoma tomato, deseeded and finely diced (optional)
- to tasteextra sea salt and lime
Method
- Halve the avocados, remove the stones, and scoop the flesh into a molcajete or sturdy bowl.
- Add the diced onion, chopped cilantro, and sea salt straight on top of the avocado.
- Squeeze the lime juice over the lot so it hits the avocado first.
- Mash, but not too far: work it with a fork or pestle, folding everything together as you go. Stop while you can still see lumps — smooth guacamole is sad guacamole.
- Fold in the diced tomato if using. Taste, then add a pinch more salt or a squeeze more lime until the flavour leans forward and bright.
- Serve straight away in the molcajete with warm totopos. If holding for service, press cling film flat to the surface with no air gap and keep cold for no more than two hours.