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Copycat Rosa Mexicano's Guacamole en Molcajete
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Making guacamole from scratch is simple and it tastes so much better than store-bought. Plus, avocados are healthy making this snack an all-around winner!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
Paste
1 tablespoon chopped onions
1/2 teaspoon diced jalapeno pepper
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon kosher salt
1 ripe Hass avocado
2 tablespoons finely minced onions
1 1/2 teaspoon seeded, finely chopped jalapeno pepper
2 teaspoons finely chopped fresh cilantro
3 tablespoons chopped tomato, seeded and drained of excess liquid
salt, to taste
directions
For the paste, combine the onions, jalapeno, cilantro, and salt in a molcajete. Mash the ingredients using the pestle until they form a mostly smooth paste.
Slice the avocado in half and remove the seed. Scoop the avocado flesh out of the skin and place on a cutting board. Coarsely dice the avocado and add to the molcajete.
Fold the ingredients together taking care not to mash the avocado too much.
Add the onions, jalapeno, cilantro, and tomato to the avocado and gently fold them together. Add salt, to taste.
Serve the guacamole with tortilla chips or use as a condiment with fajitas, tacos, etc.
Recipe Source: Adapted from Roberto Santibanez, Culinary Director, Rosa Mexicano restaurants
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recipe tips
To easily remove the avocado flesh, slice the avocado in half lengthwise, twist to separate the halves, remove the pit, and use a spoon to scoop the flesh out.
For a smoother texture, mash the avocado to your desired consistency before adding the other ingredients.
Serving the guacamole immediately after preparation will provide the best flavor and texture, as avocados oxidize and brown over time.
common recipe questions
Can I make this guacamole without a molcajete?
Yes, you can use a regular mortar and pestle if you don't have a molcajete or combine the ingredients in a bowl and use the back of a wooden spoon to mash them. The texture may be slightly different, but the flavors will still be there.
How ripe should the avocados be for making guacamole?
The avocados should be ripe, meaning they yield to gentle pressure but aren't overly soft or mushy. Ripe avocados will have a creamy texture perfect for guacamole.
Is it possible to make the guacamole less spicy?
To make the guacamole less spicy, reduce or omit the jalapeno peppers. Removing the seeds and membranes can also decrease the heat.
Can I add lime juice to this recipe?
Lime juice is a common ingredient in guacamole to add flavor and prevent the avocado from browning. You can add 1-2 tablespoons of fresh lime juice according to your taste.
How can I prevent the guacamole from turning brown?
Adding lime juice helps prevent browning due to its acidic nature. Also, storing guacamole with plastic wrap pressed directly onto the surface can help minimize air exposure, which causes oxidation and browning.
Can I include other ingredients in the guacamole?
Feel free to customize your guacamole by adding ingredients such as diced mango, corn, bacon, or crumbled cotija cheese for different flavors and textures.
What's the best way to serve guacamole?
Guacamole is versatile and can be served as a dip with tortilla chips, as a topping for tacos or nachos, or as a spread on sandwiches and burgers.
How long does homemade guacamole last in the refrigerator?
Homemade guacamole is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The surface may brown slightly, but stirring before serving can refresh its appearance.
Can I freeze guacamole?
Freezing guacamole is not recommended, as it can significantly alter the texture and flavor, making it less appealing upon thawing.
tools needed
Sharp Knife: For slicing and dicing the onions, jalapeno pepper, and fresh cilantro needed for the paste and guacamole.
Cutting Board: To provide a stable surface for chopping the avocado and other vegetables required for the guacamole.
Molcajete and Pestle: For making the paste for the guacamole. If you don't have a molcajete, a sturdy bowl and the back of a spoon can be used as an alternative.
Spoon: For scooping out the avocado flesh from the skin and gently mixing the ingredients together without mashing the avocado too much.
Bowl: To combine the diced avocado with the onions, jalapeno, cilantro, and tomato to create the guacamole mixture.
what goes with it?
Tortilla Chips: because what else are you going to scoop up that delicious guac with? Pairing perfectly crunchy tortilla chips with creamy guacamole is a match made in snack heaven.
Freshly Grilled Fajitas: pair your guacamole with sizzling hot fajitas. The cool creaminess of the guacamole is the perfect counterbalance to the spicy, smoky fajita flavors.
Spicy Tacos: add a dollop of guacamole to your favorite taco for a burst of fresh flavor. The creamy texture of the guacamole will enhance the flavors of the taco fillings and add a zesty kick.
beverage pairings
Wine Pairings
Sauvignon Blanc: The bright acidity of a Sauvignon Blanc pairs perfectly with the creamy avocado and zesty jalapeno in the guacamole. Look for one with citrus and herbaceous notes for a refreshing match.
Chardonnay: If you prefer a fuller-bodied white wine, a Chardonnay with a hint of oak can add a buttery richness to the guacamole. The tropical fruit flavors can also complement the avocado's creaminess.
Pinot Grigio: A crisp, clean Pinot Grigio can provide a nice contrast to the rich avocado, while its subtle fruit flavors won't overpower the delicate cilantro and jalapeno. Look for one with notes of green apple and pear.
Other Alcohol Pairings
Margarita: It's a classic for a reason! The citrusy kick of a margarita can enhance the flavors of the guacamole, while the tequila brings a bit of heat that plays well with the jalapeno. Don't forget the salted rim!
Mexican Lager: Keep it simple with a Mexican lager. The light, crisp nature of the beer won't compete with the guacamole, but it can cleanse your palate between chips.
Tequila: If you're feeling extra festive, a shot of tequila can be a fun pairing with guacamole. The earthy, agave flavors can enhance the richness of the avocado and the heat of the jalapeno.
Non-Alcoholic Pairings
Lemonade: The tartness of lemonade can provide a nice contrast to the creamy guacamole, while the sweetness can balance out the spice of the jalapeno.
Iced Horchata: For a creamy, cinnamon-infused treat, try pairing guacamole with iced horchata. The subtle sweetness can complement the richness of the avocado, while the cinnamon adds a warm, comforting touch.
Iced Hibiscus Tea: For a floral twist, sip on some iced hibiscus tea with your guacamole. The tangy, slightly sweet flavors can enhance the freshness of the avocado and cilantro, creating a refreshing pairing.
nutrition data
173 calories, 15 grams fat, 10 grams carbohydrates, 2 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
I wanted the copy cat recipe just like the title. This is not the copy cat recipe, Who ever wrote this has never been to Rosa Mexicana as they dont know what the ingredients are used are and in fact the portions are silly and the end product is lack luster and NOT A COPY CAT RECIPE.
This recipe is directly from Roberto Santibanez, Culinary Director, Rosa Mexicano restaurants.
September 9, 2012
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!
July 24, 2009
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