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Mexican Guacamole!

Mexico City Foods is taking nixtamal to the next level!
September 1, 2017

The BEST DIP to eat with your tortilla chips! So easy to make with ripe avocados, salt, jalapeno peppers, onions, tomatoes, cilantro and lime. And what's best, goes amazing with any of our tortilla chips and it's easy to do.

G uacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce). All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity to balance the richness of the avocado. Then comes chopped cilantro, chiles, onion, and tomato, if you want. The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

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Be careful handling chiles if using. Wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.



- 2 ripe avocados
- 2 avocados, ripe
- 1 jalapeno pepper
- 1/4 onion
- 1/2 tomato
- 1 lime - juiced
- 1 pinch of cilantro
- 1 pinch of salt

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If you have nothing but love for your avocados, and you take joy in turning them into guacamole, all you need is someone to share it with.



1 Cut avocado and remove flesh.

Cut the avocados in half. Remove seed. Scoop the avocado and place it in a bowl.

2 Mash with a fork until it reaches your desired consistency.

Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

3 Stir in the onion, jalapeno, cilantro and tomato and mix well.

4 Add lime juice and salt to taste.

For the final presentation, sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

4 Cover with plastic and chill to store

Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.