Guacamole

This is guacamole the way it is made in the kitchens of central Mexico, ground by hand in a basalt molcajete so the onion, chile, and cilantro release their oils before the avocado ever hits the stone. It stays chunky, bright, and alive with lime and salt. No garlic, no sour cream, no blender. Just the honest, jade-green paste the Aztecs called ahuacamolli.

• Time: 15 min
• Servings: 6

Source: Woo Destinations

Import to my cookbook