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Sol’s original Mexican guacamole

  • TEXT THOMAS KOSIKOWSKI, JOHANNES RIFFELMACHER
  • ILLUSTRATION JANA FEDEROV

In Mexico City we meet Sol, an excellent cook and a Mezcal expert – just the person to give us a few hot tips about Mexican cuisine! When we tell her about our cookbook project she quickly throws together a barbeque on the roof terrace and together, we cook up a royal feast.

Here’s a heavenly guacamole to add some Mexican flavor to your next dinner party.

 

 

Sol’s original Mexican guacamole (Serves 4)

Utensils:

Measuring spoon, pestle, large bowl, lime press (if you have one), kitchen knife, cutting board

Ingredients:

3 ripe avocados, 3 juicy limes, 1 squirt of extra virgin olive oil, 1 medium white onion, 2 cloves garlic, 1 tomato, 1-2 jalapeños (depending on your capacity for heat), 1 small bunch of fresh coriander (cilantro), 1 pinch of sea salt, something for dipping, like tortilla chips or tostadas. Raw vegetable sticks work well, too.

Cut the avocados in half, remove the pits and carefully spoon the avocado into a bowl.

1. Cut the avocados in half, remove the pits and carefully spoon the avocado into a bowl.

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2. Add a squirt of olive oil.

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3. Slice the limes in half and squeeze the juice over the avocados.

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4. Dice the onions and chop the garlic. Use the pestle to carefully mix into the avocado without crushing the diced onions.

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5. Dice the tomato, finely chop the jalapeño pepper(s) and add to the guacamole, mixing everything with the pestle.

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6. Repeat this process until the aromas are well combined.

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7. Chop the coriander (cilantro) including the stems and massage into the guacamole.

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Now all you have to do is add some salt to taste and your authentic Mexican guacamole is ready!

8. Now all you have to do is add some salt to taste and your authentic Mexican guacamole is ready!

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9. Buen provecho!

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