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.


★★★★★ 1 vote

2 - 4
20 Min


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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)**

How to Make Guacamole en Molcajete


  • 1Combine 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).
  • 2With 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.
  • 3Scoop the avocado out of the skin with a spoon (never mash or scrape it).
  • 4Add 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.
  • 5* 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.

Printable Recipe Card

About Guacamole en Molcajete

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

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