Rosa Mexicano Guacamole Recipe

by Alejandro Mole

Rosa Mexicano's well-known guacamole dip is ordered by ninety percent of guests. To put it differently, if you took all the avocados utilized by Rosa Mexicano and lay them side by side, the length would reach over 22,000 miles! The reason is apparent to veteran clients of this renowned chain, the ingredients are fresh and it is prepared by the pioneer (the very first!) restaurant of table side preparation in the classic molcajete, an easy-to-find stone bowl which is employed to prepare the main ingredient, chile paste. Rosa Mexicano's approach to produce guacamole is what sets this delicious recipe apart from others. Popularized by Tex-Mex cuisine, guacamole has created a splash at Cinco de Mayo parties, summer barbecues and numerous other events that serve food to guests. The ideal part of this guacamole recipe would be the ingredients are healthy, so it fits on just about every table for every taste. Served with chips, this can be a fantastic appetizer, but it also works well with fajitas, quesadillas and also other mexican favorites. New to cooking? No problem! This straightforward recipe is the perfect dish to get you started and you'll be the star of your next dining event. Let's get started!

Rosa Mexicano's Guacamole en Molcajete

Kitchen ware

1 clean towel, sharp knife, molcajete or fork/wooden bowl

Chile Paste Ingredients

1 tablespoon white onion, finely chopped, 1 tablespoon fresh chopped cilantro, firmly packed into tablespoon, 2 teaspoons (or more to taste) jalapeno, finely chopped, salt as required

Additional Ingredients

3 medium firm, ripe Hass avocados approx. 1/2 lb. each, three tablespoons tomato, diced, 2 tablespoons fresh chopped cilantro, firmly packed into tablespoon, 1 tablespoon white onion, salt to taste, tortilla chips or fresh corn tortillas


Chile paste: Combine onion, cilantro, jalapeno and salt into the molcajete and grind them together until finely ground and nicely incorporated together. If you don't possess a molcajete a fork and a wide wood bowl will work also, just mash together.

Halve each avocado by employing the knife to work around the pit and after that flick out the pit with the tip of the knife. Fold the kitchen towel in half then in half once more and put it in the palm of your free hand. Set avocado on towel and score through the avocado with three or four equally spaced cuts being careful not to slice through the avocado skin. Flip the avocado and score in the other direction, generating cubes. Gently scoop cubes out of avocado and in to the molcajete or bowl. Repeat this for remaining avocados. Gently toss the cubes in chile paste till evenly coated.

If onion is way too harsh for you, attempt scallions. Omit salt and use baked chips to make this even healthier.


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