Guacamole was concocted by the Aztecs over 400 years ago. Since then it has become an American party-food favorite and restaurant menu staple. Tortilla chips are the natural accompaniment, but you can also serve it with veggies like jicama, bell peppers, and radishes. Here are my top six tips for great guacamole:
- Rich, nutty Haas avocados are key—the riper the avocado, the more buttery the texture. You’ll know they’re ripe when they give just a little to gentle fingertip pressure.
- If you think everything tastes better with bacon, know that “everything” doesn’t include guacamole.
- Sprinkle generously with salt and add a hefty squeeze of lime juice of seasoning and some acidity.
- Add a little bit of sweet onion, very finely chopped—or better yet, grind it into the guacamole in a molcajete (a mortar and pestle hewn from volcanic rock)—to add a nice hint of spice and depth of flavor.
- Add tomato; it brightens the flavor and adds sweetness and color.
- Don’t overthink it! Like most dishes, guacamole is best with excellent ingredients that are treated simply.