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Best Guacamole Recipe

Guacamole The Baja Way

Guacamole and Chips
Guacamole and Chips
Back in 2013 when we visited Baja Mexico for the first time we took some cooking classes in Cabo San Lucas. This was a super good experience, and I can highly recommend a cooking class when visiting another country.

Here we learned to make the best Guacamole. The most important part of making a good Guacamole is a ripe Avocado.

Pick some good avocados from your grocer, do not squeeze, and handle them gently. Then let them lay on your counter till ripe, the skin turns dark from green.

We were told that keeping it simple when making Guacamole is the best when it comes to making a good dish.

  • 1 ripe Avocado
  • 1-2 cloves of Garlic
  • ½ tsp of coarse Sea Salt or Kosher Salt.

The easy way to cut an Avocado is to use a medium sized knife. Cut lengthwise from the top all the way in to the pit all the way around to the bottom and up to the top again so you get two halves. Set the knife down and now twist both halves opposite each other and they will come apart.

Guacamole and chips.
Guacamole and chips.
Take your knife and with the blade (not the tip) tap in to the pit, twist and the pit comes out.

Grab a smaller knife while holding one half in your hand, knife in the other, cut through the avocado to the skin, but not through it.

Make cuts length wise then across you get a # pattern. Then scoop out the avocado in to a bowl. Do the same with the other half.

On a cutting board add the salt in a small pile, lay the garlic on top and with flat side of the knife mash the garlic in to the salt. The salt helps to shred the garlic. You can use a garlic press if you wish.

Keep on mashing the garlic and salt till it becomes a paste.

Mash up the avocado with a fork, I like my Guacamole a bit lumpy with actual pieces of avocado, not mashed totally fine.

Add the garlic paste and mix well, serve right away with chips. Heat up the chips in the microwave for about 10 sec.

Kiss the cook,


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