I remember the days of living in El Paso, Texas, as a kid. There are many fond memories of the times we’d head over the border for a day of shopping and eating in Mexico. It’s all but certain that’s where my obsession with Mexican food started.
A good Mexican restaurant still tops my list when I dine out. And whenever I see tableside guacamole on the menu, you can be sure it’s going on my table and in my belly. So fresh, so good.
I created my own tableside version, which includes the same three main ingredients of all guacamole recipes. Avocados, of course, and tomatoes and cilantro. After that, I like to go simple by only adding a small white onion. Seasonings are equally simple with only lime juice, salt, and pepper. I also add cumin, and lots of it, to give it that genuine Mexican flavor I love so much.
Muy bueno!
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Worry-Free Cooking |
- If you’re not a fan of chunky, you can use all the same ingredients to make a traditional molcajete version. This is the Mortar and Pestle I use. To prepare using this method, all you need to do is put everything in the mortar and use the pestle to crush and smooth it to your liking.
- Cleaning avocadoes is a snap with this Avocado Cleaning and Cutting Tool. A handy tool to have in your kitchen.
- You’ll want to use a lemon press to get all the fresh lime juice from each fruit. This Jumbo Size Press is perfect for the task.
- How you present your culinary masterpiece is just as important as how you prepare it. Consider dishing up a bowl of this guacamole in a theme-appropriate Salsa Bowl or an eye-catching Avocado Bowl. Muy bueno!
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Menu Planning |
- Go all-out Mexican and serve your guacamole with fresh chicharrónes (fried pork rinds).
- Serve as a side dish with any Mexican meal or as an appetizer with a heaping of tortilla chips.
- Like hot sauce, you can put this @$%! (fresh guacamole) on everything from arepas to zucchini. Get creative and drop me a note on how you like it best.
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Drink Pairings |
- It’s hard to imagine Mexican food without thinking about a Margarita. A perfect pairing for sure. Serve already made cocktails right out of the bottle or make your own using a mix like Agalima Margarita Drink Mix. Either way, just make sure it’s ice-cold.
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Helping Hand |
- If avocados are soft, don’t peel them. Instead, cut the avocados in half, seed them, and then cut pieces lightly while still in the skin. Then, invert the skin over your bowl, and pieces should fall right out.
- If you like a little zest to your guacamole, add chopped jalapenos — either fresh, jarred, or canned.
- Guacamole is best when served fresh just after it’s made. If needed, you can store it in the fridge for up to three days. To keep it from browning, put it in an airtight container and smash it down until it’s flat on top. Then, add about ½ inch of water to cover the surface of the guacamole. Carefully pour off the water and stir before serving.
- Fresh squeezed lime is always best. In a pinch, though, lime juice in a bottle works equally well.
- Vine ripened or Roma tomatoes work well, though the Roma tomatoes will be less juicy.
- While I recommend using a white onion for its stronger, pungent flavors, a yellow or red onion would work just as well.
- I find that the larger flakes in Kosher salt work best for this recipe; however, regular table salt works just fine, too. Choose your favorite and season to your liking.
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Grocery & Gourmet |
- Try Morton’s Coarse Kosher Salt to enhance the flavor of this dish instead of making it overly salty.
