Guacamole from Rosa Mexicano

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Why tamper with a classic? When Josefina Howard shared this recipe with me in 1985, it was a popular menu item at her restaurant Rosa Mexicano in New York City. When I spoke with her about it again in 2000, it was even more so. At the restaurant, waiters prepare the guacamole tableside in beautiful Mexican mortars of black volanic stone (molcajetes). The twostep operation is essential—as is a fully ripe oil-rich type of avocado.


Seasoning Paste

  • 1 tablespoon minced Serrano chilli (with seeds and ribs)
  • 1 tablespoon minced white onion
  • 1 tablespoon chopped cilantro (coriander) leaves
  • ¼ teaspoon kosher salt
  • ½ California avocado, such as Hass or Fuerte


    1. Prepare seasoning paste: Combine chilli, onion, cilantro, and salt in mortar. With pestle, smash mixture to a paste. Peel avocado and roughly dice. Add to paste and crush to a rough texture.
    2. For guacamole: Add tomato, 2 tablespoons onion, and 1 tablespoon cilantro to seasoning paste, mixing lightly. With butter knife, score avocado flesh into ½-inch squares, cutting down to skin. Run knife around flesh as close to skin as possible to release cubes into mixture. Fold together. Taste and add onion, cilantro, chilli, and salt.