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Ancient Aztec Version Guacamole

Food.Wishes's picture
The original, ancient recipe has only avocado, onion, pepper, tomato, cilantro and salt. Lime juice is a more recent addition. I love the balance between the acid of the lime and the richness of the avocado. The tomatoes in the original served this purpose, but since decent tomatoes are almost impossible to get at the grocery store, I don’t use them and go with the lime. The acid is also important to keep the guacamole that beautiful green color. For some reason people go crazy when they make this dish at home and add WAY to many ingredients. If you’re one of these people, give this minimalist version a try and see what you think. You’ll see a quick shot of a Molcajete in this clip which is what the Aztecs used to make this dish. While you can simply use a bowl and potato masher as I did, a real Molcajete sure would make a cool gift for the foodie in your family!
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Taste: 
Sour
Feel: 
Rich
Method: 
Blending
Restriction: 
Vegan
Ingredient: 
Avocado, Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
For some reason people go crazy when they make this dish at home and add too many ingredients. If you’re one of these people, give this minimalist version a try and see what you think. Chef John demonstrates the ancient Aztec version of this classic avocado dip replacing tomatoes with lime. The acid of the lime and the richness of the avocado balances out the nuttiness and helps to keep the guacamole that beautiful green color.

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Average: 4.3 (2 votes)

4 Comments

ADITYA.SAHOO's picture
The name guacamole comes from Mexican Spanish via Nahuatl āhuacamolli, from āhuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced /ɣʷakaˈmole/; in American English it is pronounced /ˌgwɑkəˈmoʊli/ or sometimes in British English /ˌgwækəˈməʊli/. WHAT I LEARNED THE RECIPE IS AS FOLLOWS LEMON JUICE : 1\4 CUP AVOCADO : 04 KG TOMATO DICE 10 MM : 2 1\2 CUP ONION DISCED 10 MM : 2 CUP SHREDED ICE BERG LETTUCE 1 MM : 2 CUP SALT : TO TASTE (U CAN ADD GUACOMOLE SPICE PACK WHICH IS AVAILABLE IN GENERAL STORES )
Perelmuter's picture
I just appreciate the way you handle the recipe.Great,I want to make it the soonest as possible.
Sgt.B's picture
hey Chef John great recipe there...personally I don't use tomatoes because they make the guacamole watery, i do use this as a dip as well as a sandwich spread. I have also used it as a tenderizing paste on pork steaks before bbqing, It really lends a little flavor as well as tenderizing the meat, I don't wash it off of the pork as I put on the grill, it does add a smoky guacamole flavor to the dish thanks for the videos as I love watching them Sgt. B P.s. if you place the pit back into the dip,it keeps the color from going black or grey....Yuck'
Samina.Tapia's picture
Hey that is a wonderful tip of using the pit to prevent discoloration of the dip! Thanks Sgt.B