Combine mashed avocados with diced tomatoes, onion, jalapeño, and coriander, seasoned with lime juice and salt. Serve this traditional Aztec dip with authentic stone-ground corn totopos for the perfect party crunch.
The professional secret to this recipe is soaking the diced raw onions in lime juice first to soften their harsh flavour.
Traditional Aztec origins and culture
Guacamole is a true Aztec food, originating from the Nahuatl word meaning things smashed together into a sauce. According to pre-Hispanic mythology, the Mexican god Quetzalcoatl gave this recipe to the Toltecs before it spread across Mesoamerica. This cultural heritage is reflected in the balance of avocado and tomato, both of which originated in what is now Mexico.
The family recipe method
To prepare Gerardo’s family favourite, you will need two avocados, two tomatoes, one small onion, one jalapeño, and half a cup of coriander. Dice the vegetables and chop the coriander, ensuring you cover the onion in the juice of half a lime before adding the other ingredients. Use a fork to mash everything together in a bowl and season to taste with salt.
Maintaining colour and texture
Lime juice is essential not only for the bright, acidic taste but to prevent the avocado from oxidising and turning brown. To avoid a mushy texture, serve the guacamole either cold or at room temperature. If you prepare the dip in advance for your party, keep the bowl covered in the fridge until shortly before serving.
Pairing with authentic corn chips
Avoid the processed corn chips found in mainstream supermarkets like Coles or Woolworths, as they lack the depth of traditional nixtamalized corn. At La Tortillería, we stone-grind our corn fresh each day rather than using instant masa harina. This results in a sturdier totopo that can support heavy scoops of guacamole without breaking.
Where to find authentic totopos in Australia
Our authentic, additive-free totopos are available at our store, online, and through selected independent grocers across Australia.
