Having only just settled into our breathtaking room after roughly 8 hours of travelling we were surprised buy a knock at the door … “Hola, buenos tardes – guacamole, salsa fresca, corn chips and cerveza for you. Welcome to Capella Pedregal.”
We stripped off our travelling clothes, grabbed the first swimsuits we could find, slipped into our balcony-plunge-infinity-pool and cracked open the beers. Bliss.
Back home I eat avocado every day, however RJ has insisted for years he doesn’t like it. Apparently, when mashed in a stone mortar and served along side cold beer it is an entirely different situation – and guacamole is now something he can’t get enough of. I’m not complaining.
I could regale you with the benefits of avocados, packed with nutrients and healthy fats, but here and now it is more about evoking the sultry, hot, holiday joy of creamy guacamole, spicy pico de gallo, crunchy chips and cold cerveza.
Welcome to Mexico, we’ll be down at the pool if you need us.
Guacamole is traditionally made in a stone mortar, in the absence of such, simply employ a fork and bowl. Do not dare to use a blender – or for that matter dare to add sour cream – we are making real guac here! That said, feel free to make it your own and adjust the ingredient levels to suit your tastes. Just remember to keep it simple, good guacamole is legendary stuff.
- ripe avocado
- lime juice
- red onion, finely diced
- ripe tomato, seeds removed, diced [optional and brilliantly polarising]
- good sea salt
Mash avocado flesh roughly with a fork. Stir through remaining ingredients to taste.
Serve with Pico de Gallo [recipe below], tortilla chips, extra lime wedges and a cold beer, preferaby while sitting by the ocean.
If making a batch for a party, assume 1/2 a medium avocado per person.
- I know, I know, I didn’t list any ingredient measurements. Unfair as it may be, it is because guac is a very personal thing. Mix and match the quantities to make it your own.
- However, if you are completely at a loss, start with:
1 medium avocado, 1-3 tsp lime juice, 1-2 Tbsp onion, 0-4 Tbsp tomato and a pinch of sea salt. Try not to eat it all while tasting to adjust the mixture.
- Tomato is controversial in guacamole, tread lightly.
Pico de Gallo
Also known as Salsa Fresca – because the ingredients are fresh rather than cooked, or Salsa Mexicana – because the colours match the Mexican flag, Pico de Gallo is one of the simpliest and most often seen condiments in Mexico. It goes perfectly with Guacamole and tortilla chips but try it over eggs for a spicy breakfast twist.
- 4 ripe tomatoes, seeds removed, diced
- 1/2 – 1 white onion, diced
- 1 handful cilantro [corriander], leaves torn, stems chopped
- 1/2 – 1 jalapeño or other green chilli, diced
- pinch sea salt
Mix all ingredients. Serve with lime wedges.
Makes approx 2 1/2 c.