Have you ever wondered how to make an authentic guacamole recipe like they do in the avocado region of Mexico? This recipe was passed down from traditional Michocan chefs that will surprise you with its simplicity and flavor!
When Lee, Linley and I visited Uruapan, Mexico, we anticipated we’d be eating some delicious guacamole, but what we didn’t anticipate was that it would be life-changing authentic guacamole. I’m fairly certain we ate our weight in guac within a day of our arrival, but we also discovered that for our entire lives we’d been making guac all wrong.
It turns out that somewhere between Uruapan, Mexico and the US border, garlic and lime got added to the guacamole mix. I’m guilty of adding both, and truthfully it’s pretty damn good, but after trying authentic guacamole made by 3rd generation Mexican chefs, I can safely say that they are so not necessary.
Have you ever wondered how to make an authentic guacamole recipe like they do in the avocado region of Mexico? This recipe was passed down from traditional Michocan chefs that will surprise you with its simplicity and flavor!
When Lee, Linley and I visited Uruapan, Mexico, we anticipated we’d be eating some delicious guacamole, but what we didn’t anticipate was that it would be life-changing authentic guacamole. I’m fairly certain we ate our weight in guac within a day of our arrival, but we also discovered that for our entire lives we’d been making guac all wrong.
The traditional chefs of Uruapan explained to us that simple is best because garlic and lime take away from the fresh taste of the avocados. And you know what? They’re right. Granted, avocados that were picked fresh from your backyard are going to taste pretty damn good, but there was no denying that their recipe totally trumped the typical North American version.
It turns out that somewhere between Uruapan, Mexico and the US border, garlic and lime got added to the guacamole mix. I’m guilty of adding both, and truthfully it’s pretty damn good, but after trying authentic guacamole made by 3rd generation Mexican chefs, I can safely say that they are so not necessary.
As I’ve discovered from talking to a lot of different Mexicans along our trip and beyond, it’s become clear that everyone has their own version of “authentic” guacamole. But when a 3rd generation traditional Mexican chef as declared by UNESCO tells me that this is how to make authentic guacamole, you better damn well believe her.
2. Add the rest of the ingredients to the bowl and begin to mash it all together with a fork. The most essential part is that you break down the avocados into a pulp, working the jalapeno, onion and cilantro into the mass as you do so. Youll know your done when there are no hard bits of avocado remaining.
3. Taste and adjust for salt and lemon juice. When its delicious, sprinkle some more cilantro to garnish and serve with a big bag of sturdy, high-quality tortilla chips for scooping. Goes great with beer.
Whats important to know is that Mark is from New Mexico. Once I tried to cook Mark an authentic New Mexican green chile stew and it didnt go well (see here). He knows his stuff when it comes to Mexican (or New Mexican) food. (He also wrote “Black Swan,” but thats neither here nor there.)
Ive never seen a guacamole go faster. And this was so delicious that upon returning from upstate, I recreated Marks guacamole at home to serve on a hot, humid night with cold beer. The only additional tip Ill offer is to buy Haas avocados that are starting to brown; those will be much softer (and easier to work with) than anything thats bright green.
Since writing this post, Mark has written me to address one of the more controversial elements of his recipe–the lemons instead limes. “I noticed some people were asking about lime vs. lemon, and you can really go either way. I prefer lemon just because Im not crazy about the metallic quality of limes (so I even use lemon in margaritas, as does my favorite NM restaurant), but its a personal preference and limes are technically more traditional.” There you have it.
How to make garlic ROASTED GUACAMOLE | Guacamole LOVERS dream recipe | Villa Cocina
FAQ
Does authentic guacamole contain garlic?
What makes guacamole taste better?
What is the tradition behind guacamole?
Do you put garlic in guacamole reddit?
What can you do with guacamole?
Classic guacamole recipe is so easy to prepare fresh and in the moment. Once all the ingredients are mixed together, you can add it to burgers, salad, rice, tacos, a big ol’ pile of baked potato chips, fries, vegetables, roasted sweet potatoes, eggs and I could literally go on and on. Hold off on buying guac from the grocery store.
Is it good to have guacamole?
Guacamole is a paste made from avocado and sea salt. It is used as a topping or eaten with chips. Due to the presence of polyphenol oxidase and oxidation process it develops melanoidin a browning reaction. Avocados are rich in monounsaturated fats phytosterols, carotenoids, zeaxanthin, vitamin K, E, B complex and potassium. It is healthy but not recommended to hypertensive and cardiac patients because of its high salt content.
How do you eat guacamole?
Burritos or burrito bowls (start with a base of cilantro-lime brown rice) Here are some ideas if you want to get creative with your guacamole: For a colorful and fruity twist, top it with well-drained mango salsa or pineapple salsa.
How to make guacamole with avocado?
2) Texture is key. For the best guacamole texture, you want slightly chunky avocado and finely chopped onion, cilantro and jalapeño. Here’s the easiest way to prepare your avocados: Cut each avocado in half around the pit, carefully remove the pit, and scoop the avocado flesh into your bowl with a spoon.