Guacamole that’s not too runny or chunky
Mexican cuisine is easygoing in style and generous in flavour. So it’s no surprise to learn that Guelaguetza, the name of the Mexican restaurant described in a new cookbook, means to give and receive.
Large, brilliantly coloured photographs of chilies and pomegranates, garlic and avocados, and big dishes of traditional recipes jump from the pages of Oaxaca: Home Cooking from the Heart of Mexico, by Bricia
Lopez with Javier Cabral (Abrams, $50).
Step-by-step technique photos help the reader learn how to make various dishes, such as tortillas, tamales, a “dry-toasted” egg (Huevos al Comal) and chilies rellenos.
Reading this big, beautiful book and cooking from are the next best things to dining at the restaurant, located in Los Angeles and still run by the Lopez family, which started it a quarter century ago.
Guacamole is tourist food, says Lopez. Her restaurant prefers to serve avocados cut in wedges.
To satisfy demand for guacamole, her family developed a blended version, which is somewhere between runny and chunky.
It has become so popular at Guelaguetza, most customers order it. In Oaxaca, the avocados are small and thin skinned. Any ripe avocado may be used in this recipe.
GUACAMOLE
Makes: 2 cups (500 ml)
▪ 6 tbsp (90 ml) fresh lime juice
▪ 1 tsp (5 ml) sea salt
▪ 1 cup (250 ml) fresh coriander, chopped 1 serrano chili or jalapeno pepper, seeds and stem discarded
▪ 1/4 tsp (1 ml) dried oregano
▪ 3 ripe avocados, pitted, peeled
1. In a blender, combine the lime juice, salt, coriander, chili and oregano. Blend until smooth.
2. In a large mixing bowl, mash the avocados. Pour the lime juice mixture over the avocados and mix gently until well combined. Chill before serving.