Guacamole Recipe From 'Mexico: The Cookbook'
Photo credit: Fiamma Piacentini-Huff/Phaidon
Mexican food is a marriage of not only of Spanish and indigenous flavors but also the cooking techniques, which belong to both cultures. In fact, Spanish culinary customs of the 16th century were the result of Mediterranean, Arab and Jewish influences and regional variants of the Iberian Peninsula.
When I cook Mexican food, especially with those who are unfamiliar with the cuisine, it makes me feel very proud that the food is sophisticated, the flavors are refined, and the ingredients are fresh and nutritious. I like to think my guests leave my table satisfied.
1 tomato, seeded and chopped (optional)
½ red onion, finely chopped
1 serrano chile, finely chopped
Juice of 1 lime
2 Tbsp. finely chopped cilantro (coriander)
1 avocado, diced
4 Tbsp. olive oil
Tortilla chips, to serve
Put the tomato, if using, onion, chile, lime juice, and cilantro (coriander) in a bowl, stir well to mix, and season with salt. Gently fold in the avocado, then taste and adjust the seasoning, if necessary. Add the olive oil and mix. Serve with tortilla chips.
Note: It is best to prepare guacamole minutes before serving to avoid discoloration. Instead of incorporating the chopped tomato you can use it as a garnish, arranging it around the edge of the serving bowl.
Reprinted from Mexico: The Cookbook by Margarita Carrillo Arronte from Phaidon Press. It is on sale now for $49.95.
For more Mexican recipes, try these:
Mexican Hot Chocolate Recipe
'Divorced' Eggs, a Twist on Huevos Rancheros
Behold, the Breakfast Taco
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