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