Guacamole from Rosa Mexicano

Name: Guacamole from Rosa Mexicano
Cuisine: Mexican
Ingredients: 1 tablespoon minced white onion; 1 tablespoon minced Serrano chilli (with seeds and ribs); ¼ cup hard-ripe tomato dice (¼ to ½ inch); 1 tablespoon chopped cilantro (coriander) leaves; About 1 tablespoon chopped cilantro (coriander) leaves; Remaining ½ avocado; ½ California avocado, such as Hass or Fuerte; Minced Serrano chilli; Salt; About 3 tablespoons diced white onion; ¼ teaspoon kosher salt

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.