10-minute restaurant style guacamole
Restaurant style guacamole is so easy to make with just a few simple ingredients. It’s even more fun to blend with the help of a molcajete grinding bowl. Serve the guacamole with chips and cold beer. Life is good!
I LOVE guacamole. Is it wrong to finish off any leftover guacamole with a spoon? I seriously hated avocados as a kid, so I have lot of catching up to do. I think I discovered my love for anything avocado when I was living in Southern California, where avocados were nearly free. In the midwest they are $1.50 each on a good shopping day, but that doesn’t stop me. I love my dose of monounsaturated (‘good’) fat.
Many Mexican restaurants make guacamole to order table side. This provides fun entertainment while you start your dining experience with a margarita or beer and great inspiration for your own guacamole recipes.
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History
Interesting facts…..Avocados are a fruit and the Aztec empire created guacamole in the 1500’s using the same ingredients used today. They called this creamy spread ‘ahuaca-mulli’, which translates to avocado-mixture or sauce. It has withstood the test of time for good reason. Guacamole is delicious.
A Molcajete is a grinding bowl that can be used to make homemade guacamole and salsa. These grinding bowls were used by Aztec and Mayan cultures thousands of years ago. The molcajete is the grinding bowl and the temolote is the handheld grinding tool. These tools are typically made of basalt stone so you need to break them in or you will be eating stone grit with your first batch of guacamole or salsa. Break in your molcajete and and temolote by grinding rice in the molcajete until no salt or stone is visible. Even with thorouregh cleaning, the porous stone may retain flavors from previous preparations. This is desirable and is similar in theory to a well ‘seasoned’ cast iron skillet.
I purchased a Molcajete grinding bowl at Costco during Cinco de Mayo season, but they are available year round on Amazon. Use the recipe below to prepare restaurant style guacamole.
Recipe
Ingredients
- 2 Hass avocados
- 3 tablespoons onion (I prefer red onion, but white works well too)
- 1 tablespoon diced garlic
- 1 or 2 jalapeños depending on desired spice level
- 1/4 cup chopped cilantro
- 1 teaspoon sea salt or pink Himalayan salt
- 1 tablespoon Cholula Original Hot Sauce
- cojita cheese, tomato, pumpkin seeds, and/or bacon to garnish the guacamole
Preparation Steps
I slice avocados around the perimeter and twist to remove the two halves from the pit. I then use a spoon to scoop out the avocado, reserving a pit and placing it in the bowl for serving. Lime and lemon juice help to prevent browning, while the pit simply limits the amount of guacamole exposed to the air. Add all ingredients to the Molcajete except for the jalapeños. I add these at the end and just mix in gently to add spicy crunch to the smooth avocado blend. Grind until you get the texture you like. We have a bit of a debate in our family. I like my guacamole a bit chunky, while my husband prefers smooth. Serve with chips or grilled skirt steak and peppers.
This recipe for restaurant style guacamole is perfect for a party. Get everything ready to go. When the first guest arrives, this is a fantastic way to recruit their help. I bet they will even have fun. Here’s a great Molcajete salsa recipe. Put that stone and your arm to work!
Do you have other recipes for the Molcajete? Please share, we are all looking for ways to use our cooking tools to create wonderful dishes for family and friends.
Take care friends. Laura
