There are one hundred and one ways to eat avocado but creamy guacamole has to be one of the best
Guacamole has to be one of the most celebrated side dishes to come out of Mexico. Ripe avocados are the backbone of this dip that’s made with other ingredients including white onion, serrano peppers, cilantro, lime juice, and salt. Whether chopped tomatoes should be added is a strongly-debated topic. The history of guacamole dates back to the 16th century, when the Aztecs would mash avocados and consume it for its nutritional value — after all it is high in monounsaturated fats and a source of vitamins C, E, and K. Celebrate Guacamole Day, marked on September 16, by serving ‘waka-mole’ (Mexican Spanish), ‘gwak-o-mole’ (English) or ‘gu-wak’ as the Americans call it!
Tips and tricks
A molcajete is the secret to making a great guacamole. The basalt stone tool is the Mexican version of a mortar and pestle. It’s a round bowl that rests on three short legs and doubles up as serving dish. It’s impossible to replicate the distinctive texture and flavour of guacamole made in a molcajete when using a blender; however, a regular mortar and pestle or a bowl and fork can be used for satisfactory results.
Start by crushing finely chopped onions, peppers, and cilantro with lime juice and salt till it achieves a paste-like consistency. Though traditional recipes specify white onions and serrano peppers, brown or red onions and jalapeños do the job just as well. Next, remove the stone from a ripe avocado. Hass avocados are the perfect choice for guacamole because the rich, creamy flesh makes it one of the most delicious varieties available. Scoop out the flesh and mash it, but not too much. You want your guacamole to be slightly chunky in texture. Work quickly because avocados oxidise when exposed to air. Your goal is to keep your guacamole green, fresh, and zingy.
For a classic Mexican version of guacamole, you can stop and serve. However, if you're looking for a modern take on the dip, you could include ingredients like finely chopped tomatoes, sour cream and minced garlic. The internet is a treasure trove of recipes ranging from smoky to spicy guacamole. Note: if you’re using a bowl and fork to make the guacamole, you’d start by mashing the avocados and then add all other ingredients.
This is the type of dish that needs to be served immediately, but if you want to make it ahead of time, an extra squeeze of lime is necessary to prevent it from going brown. Make sure you cover your bowl of guacamole with cling film, allowing the plastic to touch the dip, and store it in the refrigerator for up to 24 hours.
Use the dip, skip the chips
Guacamole and chips may be a combination that never disappoints, but there are so many other ways to enjoy guacamole. Use it as a filling for devilled eggs, a topping for Mexican tostada, or as a substitute for dipping sauce with fried fish or fritters.
