Guacamole en Molcajete

Angela Moore


Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.

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2 - 4


20 Min


haas avocado*
3 Tbsp
chopped onion
1 tsp
chopped, seeded jalapeno chile
1 1/2 tsp
chopped cilantro
2 Tbsp
chopped tomato (discard juice and seeds)**

Directions Step-By-Step

Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within.
Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
Scoop the avocado out of the skin with a spoon (never mash or scrape it).
Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.***
Add jalapenos and salt to taste.
Serve with corn tortillas and chips.
* Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor.
** The tomatoes must be perfectly ripened.
*** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #dips, #guacamole