I actually learned how to make guacamole while dining at one of my favorite Mexican restaurants in New York City, Dos Caminos.
Typically, the guacamole here is prepared tableside and each time I’ve dined at Dos Caminos, I’ve observed their process very closely. Admittedly though, I haven’t mastered their technique, but I have a basic idea of how their guacamole is prepared.
My process is fairly simple and basic, however unlike Dos Caminos I add red onions and scallions to my guacamole.
And so this past Super Bowl, I made my version of delicious guacamole and EVERYONE loved it.
I served the guacamole in a mortar that I coincidentally won at Dos Caminos when I competed in a Guac Face Off (see here) last May.
AVOCADOS = essential fatty acids + antioxidants ==> soft skin + glowy skin + plump skin + wrinkle prevention
Too good to be true, but it is. Life is so much better with Guac!
NUTRITION: Avocados are rich in Antioxidants and are a good source of Fiber, Folic Acid, and Vitamins B6, C, E and K. In addition, they help lower cholesterol and contain anti-cancerous properties. Jalapenos are a very good source Vitamin C and a good source of Fiber, Iron, and Vitamin A. Tomatoes are a good source of Vitamins A and C. Scallions are an excellent source of Vitamin K. Lime is an excellent source of Vitamin C.
INGREDIENTS (makes 4 to 6 servings):
- California Hass Avocados – 2 (cubed)
- Lime – Juice of 2 limes
- Black Pepper – 1/4 tsp
- Salt – 1/2 tsp
- Red Onion – 1/2 a small (finely chopped)
- Scallions – 1/2 cup (finely chopped)
- Jalapeno – 2 (deseeded & finely chopped… use less if you can’t handle heat)
- Fresh Cilantro – big handful (finely chopped)
- Plum Tomato – 1 (deseeded & diced)
1. Start by slicing the avocados and removing the pit.
2. Slice the avocado in both directions to form cubes.
3. Using a spoon, scoop out the cubed avocado into a mortar or large bowl.
4. Slice the limes in halves.
5. Juice the limes over the avocado and season with salt and black pepper.
6. Now chop and add the red onion, scallions, jalapeno, and cilantro.
7. Just dump it al on top.
8. Using a pestle or a buttered knife (I prefer knife), run your knife into all the ingredients. This helps the guacamole remain chunky.
9. Once everything is blended, add the tomato and gently fold it in.
10. Serve with your favorite chips, I like Food Must Taste Good’s Blue Corn Chips.
TELL ME: How do you prepare your Guac?