Ripe avocados fork-mashed with lime, coriander, white onion and jalapeño. Fresh, creamy and ready in fifteen minutes.
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Photo: Nikodem Nijaki, CC BY-SA 3.0
The name comes from the Nahuatl “ahuacamolli”, avocado sauce. If you must make it ahead, press cling film directly onto the surface to slow browning, and add the tomato at the last minute.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Pounding releases their oils into a wet, salty paste that seasons the whole bowl. Stirred in as pieces afterwards they stay isolated flecks and the guacamole tastes flat between bites.
Press cling film directly onto the surface to exclude air and keep it cold. Add the tomato only at the last moment, since its juice loosens the mixture and shortens how long it holds.
No. Guacamole is roughly mashed with a fork, with recognisable pieces of avocado left in. Blending changes the texture entirely and gives you something closer to a sauce than the traditional dish.
What the milpa and nixtamalisation bring to a meatless meal, how dry charring builds a sauce, and what the Spanish added to the repertoire.
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