20 Jun Guacamole

From Diana Kennedy’s The Cuisines of Mexico

Makes about 1 3/4 to 2 cups


  • A molcajete or mortar and pestle
  • 1/4 small onion, finely chopped
  • 1-2 serrano chiles
  • 2 sprigs fresh coriander
  • 1/4 teaspoon salt, or to taste
  • 1 very large or 2 medium avocados


  1. Grind the onions, chiles, coriander, and salt together into a smooth paste in the molcajete or mortar and pestle.
  2. Cut the avocado in half. Remove the seed and scoop out the flesh. Mash the flesh roughly with the chile paste in the molcajete.
  3. Skin, seed, and chop the tomato and add it, with the chopped onion and coriander, to the guacamole.
  4. Mix well and serve immediately.