Guacamole is probably one of the most well known Mexican dishes. It also happens to be one of my favorites! And while the flavors are quite popular, it was only on a recent visit to Capella Ixtapa’s kitchen that I got to know more about the history of this delicious dish.
The ancient Aztecs invented guacamole long ago. When Spaniards encountered the Aztec empire back in the 1500s, the locals were making a sauce called “ahuaca-mulli,” or “avocado-mixture.” The dish was prepared by mashing avocados with tomatoes and onions. Sound familiar? Add a few hot peppers and a touch of cilantro, and you’ve got a modern day guacamole!
Everyone in Mexico has there own take on the dish, but I thought it would be fun to learn from Capella Ixtapa’s chef, Manuel Fernandez.
THE BEST GUACAMOLE RECIPE
1 Red Onion
1 bunch Cilantro
½ Serrano Pepper
¼ clove Garlic
2 Limes, juiced
Salt and Pepper
1) Cut the avocados in half and remove the seeds. Spoon the flesh into a “molcajete” or medium size bowl. Mash avocado until almost smooth.
2) Dice tomatoes and onions and add them to the avocado.
3) Mince the serrano pepper, garlic and cilantro. Add to the medium sized bowl.
4) Fold the ingredients together, while mixing in the lime juice.
5) Season to taste with salt and pepper.
6) Crumble panella cheese on top.
7) Serve with tortilla chips and enjoy!
Chef Manuel let me in on a few secrets to making it the best guacamole:
- Use a potato masher on the avocado to get the best consistency. He suggests leaving some chunks in order to give the dish texture.
- Lime juice will add a flavor twist to basic guacamole. Plus it will help to preserve the avocado from browning.
- Taste, taste, taste! Make sure you are maintaining the delicate flavor of the avocado through the process. Don’t be afraid to adjust ingredients accordingly.
All you need now is some margaritas and you have yourself a Mexican themed party!