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Guacamole de la Mixteca

(Pat Greenhouse/Globe Staff)
June 15, 2011

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Serves 6

To turn this into guacamole langosta (with lobster), add 8 ounces finely chopped lobster claw meat. Temazcal chef Todd Hall explains that this guacamole, which doesn’t have either lemon or lime juice to prevent the avocados from browning, is the authentic way to do it. Make it an hour before serving, cover tightly, and let it sit so the flavors can mellow.

4 large ripe avocados
Salt, to taste
1 white onion, finely chopped
4 serrano chili peppers, cored, seeded, and chopped
1/2 cup chopped fresh cilantro
1/2 tomato, peeled and finely chopped
4 sprigs fresh cilantro (for garnish)

1. Peel and pit avocados. In a bowl, mash the pulp with salt. Add all but 2 tablespoons of the onion, chilies, and cilantro.

2. Continue mashing until the guacamole is thick and chunky.

3. Transfer to a bowl, and garnish with remaining onion, tomato, and cilantro.

Adapted from Temazcal Tequila Cantina