Maybe this guacamole tastes so delicious because it's served in a pig-shaped molcajete
Es la verdad. Wally’s famous guacamole never fails to please. Just make sure you get a molcajete.
One of the most essential ingredients for guacamole is a molcajete — the mortar and pestle made of volcanic basalt first used by Aztecs and Mayas thousands of years ago.
I went to a restaurant in Chicago and was served guacamole from a molcajete shaped like a pig. I decided then and there that I would one day possess one just like it.
“Yes, this recipe is a little spicy. Deal with it.”
So when I stayed with my family in La Cruz de Huanacaxtle, Mexico one Christmas, I made it my mission to find a pig-shaped molcajete. I explored the market in Bucerías, the neighboring town, looking in each and every stall.
As I neared the end of the market, I began to give up hope.
Then, in one of the stalls, I saw a grouping of molcajetes. Alas, none of them were pig-shaped. And really, how could I ever be content with a regular one, knowing that there were pig-shaped ones out there?
But then, sitting on the ground underneath one of the shelves, there it was. I bought it immediately, and lugged that heavy mofo back to the States.
Would I ever serve guacamole in anything else? Maybe when pigs fly.
This is all you need to make a crowd-pleasing guacamole
Ingredients
2 avocados
½ cup fresh cilantro, chopped
½ cup white onion, minced
2 serrano chiles, minced
1 lime, juiced
1½ teaspoons salt
Preparation
Mix all the ingredients together in the molcajete. I leave half of an avocado to the end. That way you can have some chunks mixed in with the smooth texture.
You do know the trick to getting the pit out of an avocado, don’t you? Slice it open lengthwise, then thrust your knife into the pit in a chopping motion. Turn sideways and pull it out. It doubles as a party trick and makes you look pretty badass.
And yes, this recipe is a little spicy. But I can’t in good faith recommend cutting down on the spice level. Deal with it.
Every time I’ve made this for people, it has gone over extremely well. I’ve even won dip contests at work with this recipe.
Pair it with an all-natural margarita (though I'd try agave sweetener instead of maple syrup).
Simple but ¡que rico! –Wally
