Rich and Creamy Guacamole Auténtico

Guacamole dates back to the Aztecs, who referred to it as ahuaca-mulli which translates roughly as avocado sauce or avocado mixture. While there are many variations, traditional Mexican guacamole has only a few ingredients: avocado, onion, jalapeño chiles, fresh tomatoes, cilantro and salt, brightened with fresh lime juice and plenty of zest. Of course, the real secret to great guacamole is good avocados, and Haas — the purplish-black variety with a bumpy skin — is considered to be the absolute best variety for making the richest, creamiest full-flavoured guacamole.

Guacamole Auténtico is made with a 'molcajete', a traditional Mexican mortar and pestle

However, to make Guacamole Auténtico, a traditional Mexican mortar and pestle, or molcajete, must be used. Made from lava stone, molcajete are still hand made these days in Mexico, and widely available here in fine cookware shops around the city. Rich and buttery in flavour with a sensual creamy texture, avocados are also nutrient rich, cholesterol free and although relatively high in fat, it’s the good kind that actually helps lower the risk of heart disease. Interestingly, the Aztecs believed the avocado to be an aphrodisiac, and due to how the fruit grows in pairs, they called the tree ahuacuatl, which translates as 'testical tree'. Fat friendly and pheromone fired, bring on the Guacamole!


Guacamole
Makes about 4 cups

Juice and grated zest of 2 limes - use a microplane to zest the limes
4 ripe Haas avocados

2 plum tomatoes, seeded and diced

1/2 small red onion, minced

1 cup chopped cilantro

1 tsp canned jalapeño peppers, drained and minced

4 very big pinches of salt

A few grinds white or black pepper

Zest and juice the limes into a medium bowl. Slice the avocados in half, skin, pit and then dice the avocados. As you dice each avocado, add it to the bowl and toss to coat with lime juice they don’t brown. Add the tomatoes, onions, cilantro, jalapeño, salt and pepper and stir to combine well. Don’t be tempted to mash the avocados. Leave fairly chunky. Serve with tortilla chips and a cold Margarita or good beer.