Homemade Rosa Mexicano Guacamole Recipe

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Homemade Rosa Mexicano Guacamole Recipe

Homemade Rosa Mexicano Guacamole Recipe

DaRecipeHomemade Rosa Mexicano Guacamole Recipe  – Rosa Mexicano in NYC is a wonderful restaurant. Their guacamole is simply the best I’ve ever had. I got so excited to see this here! It is wonderful and can also be made in a lava molejeto bowl. I hope to get one of those to make this delicious recipe.

Preparation time              Cook time                    Ready in
– Minutes                          10 Minutes                     10 Minutes


  • 1 Tbsp salt
  • 1 cup chopped onion
  • 2 Tbsp chopped, seeded jalapeños
  • 3 Tbsp chopped fresh cilantro leaves
  • 6 ripe Hass avocados
  • ¾ cup chopped, seeded tomatoes (discard juice)
  • Tortilla chips, for serving


  1. Place 1 tablespoon salt, ⅓ cup of the chopped onion and 1 tablespoon each of the jalapeños and the cilantro in a pile on a cutting board. Finely mince the mixture until it resembles a juicy paste, using the side of a wide knife to smash and crush the ingredients as you mince them. Place mixture in a bowl.
  2. Halve the avocados and remove the pits. Holding an avocado half in the cup of your hand and using a small knife, slice it into ⅛-inch strips lengthwise and crosswise without slicing through the skin. Use a spoon to scoop the avocado out of the peel and into the bowl. Mix the ingredients together without mashing them, leaving the avocado firm, not mushy.
  3. Add the remaining onion, jalapeños and cilantro along with the tomatoes; season to taste with salt. Fold the ingredients together gently. Serve immediately with tortilla chips.
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Josefina Howard opened the New York City restaurant Rosa Mexicano in 1984, and for years I marveled at her creations. Her Mexican food was ethereal and nothing like any American had ever tasted. The guacamole is still made tableside in a molcajete, a traditional lava-stone bowl used for grinding and mixing. You can achieve the same results using a mortar and pestle. My kitchen has neither, so I use a chef’s knife to mince and flatten and achieve a similar texture.

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