A few weeks back, I had dinner at Rosa Mexicano for the first time. I ate everything from the crab empanadas to the pork belly tacos, but what stood out the most was their guacamole. Big buttery pieces of avocado tossed in onion, jalapeno and cilantro. As I downed the dip, I began to question why, when making guacamole at home, had I always smashed my avocados into oblivion? From that moment forward I swore I’d never made guacamole that way again. This Sunday, midst a Mexican food themed weekend, I finally had the opportunity to amend my guacamole making tendencies. I followed Rosa Mexicano’s signature recipe and added in lime and extra jalapeno for freshness and spice. The outcome was delicious, most certainly a vast improvement from my previous version of guacamole. Not to mention, this guacamole method makes a remarkably pretty dip, don’t you think?
Guacamole adapted from Rosa Mexicano Restaurants
3 ripe hass avocados
handful chopped cilantro
2 1/2 T very finely minced white onion
1 japaleno finely minced
juice of 1 lime
1/2 tsp salt
Cut avocados in half, remove pit, and scoop out whole halves (gently run a spoon around the rind). Chop avocados into medium size chunks. Toss gently with remaining ingredients. Cover with plastic wrap, pressing it directly against the avocado so it’s not exposed to the air. Chill in fridge for 30 minutes before serving with tortilla chips.