Some time ago, I wrote an article on Directo al Paladar México, sharing my thoughts on a recipe published in The New York Times – a pea-infused guacamole that, in my view, stripped away the traditional essence of one of our most iconic dishes: guacamole. In Mexico, we love to enjoy this dish as a snack, a side dish, or simply smeared over corn tortilla tacos, savoring every bite for the pure joy it brings.
Mexican guacamole, like many of our culinary treasures, comes with a story that traces back to Quetzalcóatl, who is said to have bestowed the guacamole recipe upon the Toltecs. From there, it spread across Mesoamerica. In every region, every household, and even within the minds of each cook, there’s a distinct way of making it. The main variations lie in the quantity of each ingredient used, while the core components remain avocado, green chili, and lime juice. Plus, the preparation is incredibly simple, a recipe that takes no more than 15 minutes.
That contentious recipe for guacamole with peas demanded boiling, blanching, roasting a chili, charring and deveining it, adding another raw chili, employing a food processor, creating pea puree, and so on. Frankly, it lacked the traditional simplicity that defines guacamole. However, it gave me one more reason to continue championing the uniqueness, tradition, and flavor of our Mexican cuisine.
As this weekend approaches, with the much-anticipated Super Bowl (though let’s be honest, many of us are in it for the halftime show), we’re gearing up to gather with family and friends. And what’s a game day without some mouthwatering snacks? That’s where I come in with a delicious suggestion: let’s whip up a homemade guacamole that’s as authentic as it gets. A real taste of Mexico, right in the comfort of your home. And let’s be real, do we even need an excuse to make guacamole? Absolutely not! Let’s dive in.
- 2 large avocados
- 1 medium white onion
- ½ cup of cilantro leaves
- 2 serrano green chilies
- 1 lime
- Salt
- Begin by washing and sanitizing the chilies and cilantro. Pat them dry with a paper towel to remove any excess moisture.
- Thinly slice the chilies and finely chop the cilantro. Place both ingredients in a bowl.
- Proceed to finely dice the onion and mix it with the chili and cilantro.
- Separate the flesh of the avocados from their skin and add them to the bowl with the other ingredients. Use a fork to mash them, leaving them almost pureed.
- Add salt to taste and lime juice. Mix until all the ingredients are well combined.
- Serve and enjoy!
In the recipe, I’ve provided the quantities of ingredients I typically use, but I wouldn’t be surprised if you find yourself adjusting them to match your personal taste. Adding more avocado, a bit more chili, opting for red onion, or even tossing in some tomato cubes and a dash of pepper – the possibilities are endless. And let’s not forget the true traditionalists who might opt for using a molcajete. It’s all about personal preferences, isn’t it? However, I invite you all to keep the authenticity of our cuisine in mind.
To complement this guacamole, you can pair it with some crispy corn tortilla chips, tostadas, or simply warm corn tortillas. And to quench your thirst, consider serving it alongside a refreshing fruit drink, a cold beer, or our finest tequila.
Enjoy your meal!
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