Mexican Cooking

Guacamole

Light, fruity and citric, its crisp, fast bubbles are typical of a young wine. On the palate, notes of white flowers and fruits like green apple and pear. Ideal for pairing with all types of aperitivos, salads, light canapés or seafood.

30 minutes

Difficulty

4 people

Vegetarian

Who hasn’t heard of guacamole nowadays? Like many others, guacamole has become an international dish, one that as well as being a firm feature in the home kitchen, is to be found on the menus of many restaurants, and even ready-prepared on the supermarket shelves.

Such international popularity has translated into different variations, and in some cases it's even lost one of its most basic characteristics: the fact that the avocados are mashed. Mashing has often been replaced by blitzing in the food processor, moving away from the traditional way of preparing the dish. At the Cava Regulatory Board, we have a recipe for you that take this into account, and is as close as possible to a true Mexican guacamole.

The name "guacamole" comes from the Náhuatl "Ahuacamolli", a combination of the words: "ahuacatl" (avocado) and "molli" (sauce). Originally, guacamole was made from mashed avocado, water, lemon juice, tomato and chilli, although as it has evolved, other ingredients such as onion, coriander and garlic have been added.

What it's served with depends on which country you happen to be in. In Mexico, it’s used to accompany different types of meat, tacos or tortas, while in another countries such as Venezuela is also combined with different kinds of roasts. In Spain, thanks to the widespread production of avocados in areas like Axarquía in Malaga, Granada or Gran Canaria, guacamole is an easy recipe to prepare at home because avocados are freely available in the shops, and there's no need to resort to imported produce.

Ingredients

2 avocados

1 lime

1 red tomato

1 red onion

1 small bunch of coriander

1 tsp extra virgin olive oil

Salt

Jalapeños or a few drops of tabasco

Instructions

Dice the tomatoes (into approx 1 cm cubes), and set aside.

Dice the onion (again into approx 1 cm cubes, the same size as the tomato). Set this aside too

Halve and stone the avocados. Scoop out the flesh with a spoon, and reserve in a bowl.

Mash the avocado roughly (don’t overdo it, you want it chunky) and add the juice of the lime. Add salt to taste, and mix well.

Add the already prepared diced tomato and onion to the avocado mixture. Add the teaspoon of olive oil to bring all the ingredients together.

Sprinkle the coriander over the mixture, and stir in. If you’re using jalapeños or tabasco, add now. Just how much to use (if any) will depend on the diners’ preferences.

And that’s it - guacamole ready to go! Now you need to decide how you want to serve it. Serve either in a big central bowl so that people can help themselves, or in individual bowls. It can also be served with classic tortilla chips.

Based on recommendations from our aromas specialist, at the Cava Regulatory Board we advise pairing with a traditional cava (aged for more than 9 months), and a goat’s cheese sandwich with mint. A combination that gives a very pleasant sensation of contrasting flavours in the mouth.