Homemade Rosa Mexicano Guacamole Recipe
DaRecipe – Homemade 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
- 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.
- 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.
- 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.
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.