MariCarmen’s Guacamole With 1 Secret Ingrediente
- February 2021
- By MariCarmen Ortiz Conway
- Recipe from Mexico
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- (14)
Guacamole is, for me, such a big deal: it is one of the most typical recipes of Mexico because it is green, white and red—like our flag. Green from avocados, white from onion, red from tomato. It’s beautiful. It’s healthy. It has it all.
It’s the perfect hors d’oeuvre to eat acompañado: accompanied. El guacamole, la magarita y el tequila all taste best when enjoyed with your favorite dishes and with your family and friends: people you love.
This receta is a combination of a recipe from my family and another one given to me by my queridísima sister-friend from Mexico, Paula Haro, who I met when I moved here. This is important to say: this country gives you incredible friends from your homeland who you meet here and find out you are from the same place. We all combined our versions—and then I added my own touches.
Feel free to change the proportions of these three ingredients, as you prefer. If you don’t like onion, don’t put so much. If you really love tomato, go ahead and put in a little more. That is as guacamole should be!
I take the seeds out of both the tomato and the serrano—this makes the guacamole less watery and not too spicy. I only use the skin, which I dice, for both. I reserve the tomato seeds for soups. This way you get all the flavor and not the pique. Of course, if my Mexican friends are coming over, I don’t take the seeds out!
To help stop the avocados from turning black once you cut them, add the lime right away and set aside. My grandmother always told us to leave the avocado seed in the bowl, as a decoration: it further helps stop the blackening. I get everything diced and ready and mix it all together moments before my guests come—it looks so beautiful.
Ready for my secret ingredient? The most unusual part of this guacamole is its use of bouillon. I use Knorr Suiza chicken. This is a very traditional taste in Mexican cuisine. It reminds me of my grandmother’s cooking and has a very distinct and authentic flavor. I like how the bouillon enhances the taste of the guacamole, taking the place of salt.
I like to serve my guacamole with totopos, or tortilla chips. I also like to serve it with chicharrón or pork rinds. We like to eat guacamole at a party, as an hors d’oeuvre. Also on top of a taco or tostada, or sope. El guacamole is very good acompañado with everythig. It’s so versatile.
El guacamole es buenísimo! Now: what to drink with it. Because it has citrus in it and its texture, guacamole goes with tequila blanco: alone to sip, or in a margarita. Or serve it with tequila reposado for a richer flavor combination. Really, it’s whatever type of tequila you like best.
It’s a dish celebrating our Mexican nationality at its most authentic—guacamole, like tequila, is a gift from Mexico to the world.
You can reach MariCarmen directly here, if you are interested in tequila tastings or educational classes.
Ready to make MariCarmen’s authentic and delicioso guacamole?
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The best guac recipe in the world! Thank you Maricarmen!