Recipe for Rosa Mexicano Guacamole

by Alejandro Mole

Rosa Mexicano's famous guacamole dip is ordered by ninety percent of guests. In other words, should you took all the avocados utilized by Rosa Mexicano and lay them side by side, the length would reach over 22,000 miles! The reason is obvious to seasoned customers of this well-known chain, the ingredients are fresh and it really is prepared by the pioneer (the very first!) restaurant of table side preparation in the standard molcajete, an easy-to-find stone bowl which is employed to prepare the main ingredient, chile paste. Rosa Mexicano's technique to create guacamole is what sets this delightful recipe apart from others. Popularized by Tex-Mex cuisine, guacamole has produced a splash at Cinco de Mayo parties, summer barbecues and numerous other events that serve food to guests. The very best aspect of this guacamole recipe is the ingredients are nutritious, so it fits on each and every table for every taste. Served with chips, this really is a great appetizer, but it also works well with fajitas, quesadillas and also other mexican favorites. New to cooking? No problem! This simple recipe is the perfect dish to get you started and you will be the star of your next dining occasion. Let's get started!

Rosa Mexicano's Guacamole en Molcajete

Kitchen ware

1 clean towel, sharp knife, molcajete or fork/wooden bowl

Chile Paste Ingredients

1 tablespoon white onion, finely chopped, 1 tablespoon fresh chopped cilantro, firmly packed into tablespoon, 2 teaspoons (or more to taste) jalapeno, finely chopped, salt as required

Extra Ingredients

three medium firm, ripe Hass avocados approx. 1/2 lb. each, 3 tablespoons tomato, diced, 2 tablespoons fresh chopped cilantro, firmly packed into tablespoon, 1 tablespoon white onion, salt to taste, tortilla chips or fresh corn tortillas


Chile paste: Combine onion, cilantro, jalapeno and salt into the molcajete and grind them together till finely ground and well incorporated together. In case you do not possess a molcajete a fork along with a wide wood bowl will work also, just mash together.

Halve each avocado by using the knife to work around the pit after which flick out the pit using the tip of the knife. Fold the kitchen towel in half then in half once more and put it in the palm of your free hand. Set avocado on towel and score through the avocado with three or 4 equally spaced cuts being careful not to slice through the avocado skin. Flip the avocado and score in the other direction, creating cubes. Carefully scoop cubes out of avocado and into the molcajete or bowl. Continue doing this for remaining avocados. Gently toss the cubes in chile paste till evenly coated.

If onion is too harsh for you, attempt scallions. Take out salt and employ baked chips to make this even healthier.


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