With Super Bowl just around the corner, guacamole is on the menu almost everywhere. This year, more than 27 thousand tons of avocados have already been sent to the US for the big game and its parties, with more set to ship in the next two weeks.
But guacamole is an ancient recipe. The pre-Hispanic version called for only avocados and roasted chiles, ground to a spicy paste in a stone molcajete or mortar and pestle. These are still in use in contemporary Mexican kitchens and can be found in local Lakeside shops and tianguis street markets.
Avocados are known in Mexico by their Spanish name — aguacate — and the name derives from the Nahuatl word, ahuacatl, which means "testicles," perhaps because they often dangle suggestively in pairs on the trees. Native Mexicans considered them an aphrodisiac.
When exposed to the air, avocados quickly turn dark and unappetizing, so it's best to cut them open right before serving.
Drops of fresh lime juice and mineral water can be added to guacamole to keep it attractive longer, but this changes the flavor. Adding cream creates a sort of a dip, but this isn’t guacamole. Some people add garlic, chili powder and all kinds of other ingredients to theirs, but our own recipe is a classic.
4 cups of avocado, peeled and with the seed removed
3/4 cup onion, finely chopped
1/4 cup of chile serrano or fresh jalapeño, deseeded, deveined and minced
1/2 cup of tomato, deseeded and chopped
Sea salt to taste
Mix all ingredients in a bowl, mashing the avocado with a fork as you mix.
Add salt to taste and serve as a side dish or on tostadas. Garnish with fresh cilantro leaves.
Makes up to 8 servings.