May 4, 2011

Rosa Mexicano's Guacamole Dip

I love a good guacamole dip, but you just can't buy them in the stores.  Thank goodness making your own is so simple.

I first discovered how easy it is to make guacamole at a lunch outing years ago to a popular restaurant here in New York, Rosa Mexicano, near the Lincoln Center (this is their original location which opened in 1984 but they now have other locations throughout the country).  This is considered an "upscale" Mexican restaurant, but honestly, the food is okay.  I've gone a few times now, and the dishes I've had there haven't necessarily been astounding or make me want to go back for more.  But the guacamole is a different story; it's the one reason I do go back.  A server comes to your table with a cart full of fresh ingredients and prepares the guacamole in a traditional molcajete, a Mexican version of the mortar and pestle.  I love that this is prepared right in front of you so you know exactly what's going into it.  You can even indicate how spicy you'd like it, and they'll grind in more jalapeno in the paste for a little extra kick if you like (which I always do).

But you don't need a molcajete to make this dip.  A mortar and pestle will work just fine.  The key is to use the freshest ingredients.  These were picked up from our town's small supermarket a couple blocks from our house.  Their produce is always exceptional.

This guacamole is perfect for Cinco de Mayo or any occasion (even as a late night snack).

Rosa Mexicano's Guacamole Dip
From Rosa Mexicano Recipes
Makes 4 servings

Chile Paste Ingredients
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon salt, or as needed
Squeeze of lime juice, optional (I added this for a little citrus zest)

Additional Ingredients
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas

Make the chile paste:  Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground.  Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit.  Twist the halves to separate them and flick out the pit with the tip of the knife.  Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand.  Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way.  Scoop the diced avocado flesh into the molcajete/bowl.  Repeat with the remaining avocado halves.


  1. This looks so yummy, Rachel! I love anything that has cilantro and limes!! Great looking recipe.

  2. Ever since reading this post, I have been craving chips and guacamole all afternoon long. Might just have to make me a batch. Or two.

  3. i love your guacamole picture. seriously, who can take such a pretty picture of avocado? only YOU!!! :) now i'm just craving guacamole!!!

  4. @Kay - I was never really big on cilantro but I have come to appreciate the flavor!

    @The Family K - Judy, I apologize for giving you the afternoon munchies but hope you made some! :) Let me know how it turns out.

    @Junia - I think the avocado is quite photogenic! :)

  5. I love home-made gaucamole! So flavorful... Your picture of the guacamole is gorgeous :)

  6. I would love this with some tortilla chips! A++++ Must try your recipe!

  7. Guacamole is a favorite of my bf and I. Yours looks fresh flavorful, perfect!

  8. I too mostly went to rosa mostly for the quac. Your pictures are lovely. are those flax & seed tortilla chips from trader joes? Love em!



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