Gerardo’s Guacamole
Guacamole is a true Aztec food, containing both avocados & tomatoes which both originated in what is now Mexico. The word Guacamole comes from two Nahuatl (Aztec language) words meaning avocado, & 'mole' which means sauce, or literally 'things smashed together into a sauce'. Here we share our family recipe. According to pre-Hispanic mythology, Quetzalcoatl, a Mexican god, gave the guacamole recipe to the Toltecs & then it spread throughout Mesoamerica. Avocados & guacamole are an important part of the Mexican gastronomy, where it is used as a topping on many dishes. It goes perfectly with tacos, meat, or as a dip which you scoop out with totopos (tortilla chips).
SPICINESS
SERVES
4
COOKING TIME
5 minutes
Ingredients
- 200g Totopos from La Tortillería
- 2 avocados
- 2 tomatoes
- 1 small onion
- 1 jalapeño
- 1/2 cup coriander
- Juice of half a lime
- Salt
Cooking Instructions
- Dice tomatoes, onion & jalapeño, then finely chop the coriander.
- Put the onion in your bowl first & cover with the lime juice to soften the harsh flavour of the raw onion
- Add the rest of your ingredients & mash together in a bowl with a fork. Season to taste with salt.
- Serve with La Tortillería totopos (tortilla chips).
¡Buen Provecho!
Pro tip:
Try to make your guacamole just before you are going to serve it. If you need to prepare it in advance, cover the bowl & leave it in the fridge. Guacamole should be served either cold or at room temperature. If it gets too warm it can start to get a mushy texture & it will oxidise faster, which gives it that brownish shade. It is important to use lime juice in the recipe, as it helps keep that beautiful green colour for a longer time.
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