15 Nov 2018
Guacamole, a favorite snack for many, a basic staple in Mexico. There are many guacamole recipes all over the world, but there is only one, authentic Guacamole recipe for the Riviera Maya.
History of Guacamole
The Aztecs are responsible for guacamole, called ahuaca-mulli in their native tongue. Guacamole was thought to be an aphrodisiac, hence its popularity with both the locals and the Spanish. But it was truly the high fat content that made guacamole popular. The Aztec diet was very low in fat, so guacamole filled an important nutritional gap.
The Spanish also endorsed the health and dietary benefits of guacamole, but preferred their avocados straight; with either just salt or a bit of sugar. Guacamole is truly an iconic dish of Mexico, and remains to this day, one of its most authentic flavors.
The molcajete is the traditional Mexican mortar and pestle used for making guacamole. All ingredients except the avocado are mashed in the mortar and pestal until all ingredients form a paste. The avocado is added but retains a chunky texture as it is mixed with the paste. Lime was used sparingly in this Aztec recipe.
Authentic Mexican Guacamole Recipe
3 ripe Avocados (Hass variety is best)
1 small sweet white onion
1 small tomato
1 small jalapeno or serrano chile
1/3 cup cilantro
Salt and pepper
Cut your avocados lengthwise, remove the pit and place in another bowl. Scrape out all of the avocado into a bowl and mash with a fork. Squeeze in the juice of one lime, salt and pepper to taste and add the avocado pits to your mix. The pits will help keep the avocado from going brown.
Finely chop your onion and tomato. Finely chop your cilantro. Carefully chop your chile pepper, with seeds and stem removed. To avoid any contact with your hands, rub your hands in olive oil before cutting the chile. Add all four ingredients to the avocado. Mix well.
Serve with nacho chips or fresh vegetables for dipping.
Try the Aztec version of Guacamole mixing all ingredients, except the avocado, in a mortar and pestal. Continue blending the ingredients with the pestal until a smooth salsa is formed. Add the avocado, using the pestal sparingly so the avocado remains chunky. Serve directly in the mortar for great presentation.