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Rosa Mexicano's Guacamole en Molcajete

recipe at a glance
Rating: 5/5
2 reviews

ready in: under 30 minutes
serves/makes:   2

recipe id: 54015

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1 tablespoon onions, chopped
1/2 teaspoon jalapeno peppers, chopped
1/2 teaspoon cilantro, chopped
1/2 teaspoon salt

1 ripe Hass avocado
3 tablespoons onions, chopped
1 teaspoon seeded, finely chopped jalapeno pepper
1 1/2 teaspoon finely chopped fresh cilantro
2 tablespoons chopped tomato, discard juice and seeds
salt, to taste


In a bowl, using the back of a wooden spoon, thoroughly mash the paste ingredients (using salt as an abrasive).

Holding the avocado in the cup of your hand, split the avocado in half lengthwise and remove the seed.

Slice the avocado lengthwise in approximately 1/8" strips; then slice across (do not cut through the avocado skin), forming a grid.

Scoop the avocado out of the skin with a spoon. Repeat with other half of avocado.

Add the avocado to the paste and thoroughly mix together. Be sure to mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm, not mushy.

Add the rest of the ingredients and fold them together gently.

Add jalapeno chiles and salt to taste.

Serve with fresh corn tortillas and/or chips.

cook's notes

At Rosa Mexicano, they make their guacamole in a molcajete, which is a traditional Mexican lava stone bowl used for grinding and mixing. You can also use a mortar and pestle for similar results.

However, the molcajete is fun to use and can be purchased for a reasonable price at a Mexican grocery store.

Recipe Source: Roberto Santibanez, Culinary Director, Rosa Mexicano restaurants

added by

Victoria Wesseler, CDKitchen Staff


173 calories, 15 grams fat, 10 grams carbohydrates, 2 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
Very simple and very tasty!! First time I made it, it was a tad salty... might have had something to do with the size of my avocado. So next time, I held off the salt for the paste (I was using a molcajete, so an abrasive really wasn't needed) and salted to taste at the end.

I like a nice chunky guacamole, so this fit the bill for me. If you like it a bit smoother, just mash it all down a bit. The flavors are spot on!

Registered Member at
Member since:
Jul 15, 2009

REVIEW: 5 star recipe rating
This is a real keeper. Guacamole as it should taste. Nothing to alter the true taste. While I would use a fork to mash the avacado, not make the pre-paste. The real thing is the taste, and this recipe should have it. Guacamole made fresh and served freshly made does not need lime or lemon to prevent browning from the air, it is all gone before there is time to turn brown. And if there should be left-overs, cover closely with plastic wrap to prevent air touching the mixture. The browning is ugly, not harmful, but you could add lime or lemon juice to the left-overs, if there should be any. This one should be on everyone's list. SO GOOD

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