Rosa Mexicano’s Guacamole Delight

Having an apartment in New York offers many benefits, aside from the obvious convenience for when I’m required to be in the city for work. Unlike my Connecticut home, New York offers a different perspective life entirely. Thanks to all I’ve discovered in my adopted city, I feel like New York is my second home, and I’m proud to embrace this iconic city.
Dining out is so much fun in the City and now thanks to the wonderful and generous people at Rosa Mexicano, we can all enjoy their famous and classic — or should I say MARvelous — guacamole, thanks to their willingness to share this recipe. Unlike any guacamole you have ever had before, Rosa Mexicano’s signature version is made in a molcajete, which is a traditional Mexican lava stone bowl used for grinding and mixing. You can also use a mortar and pestle for similar results at home, but if you should be in the neighborhood of this amazing restaurant you must experience it first hand. (Actually, make that “neighborhoods” as they have several locations!)

If you manage to get there, be sure to try their signature pomegranate margarita. (Besides being the perfect compliment to the flavors of the guacamole, you can keep telling yourself you’re only drinking it for the antioxidants.)

This recipe serves 4 people and takes under 30 minutes to make. (Although if you go in person it seems they can make it in under a minute, as if by magic!) I suggest chopping everything in advance (except the avocados) — and you will be able to go from start to finish before you can say “andale!”

What you will need:

Chile Paste Ingredients

  • 1 tablespoon finely chopped white onion
  • 1 firmly packed tablespoon chopped fresh cilantro
  • 2 teaspoons finely chopped jalapeno or more to taste
  • 1 teaspoon salt, or as needed

Additional Ingredients

  • 3 medium ripe but firm Hass avocados (about 8 ounces each)
  • 3 tablespoons diced tomato
  • 2 firmly packed tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped white onion
  • Salt if necessary
  • Tortilla chips and/or fresh corn tortillas

Make the chile paste: Grind the onion, cilantro, jalapeno,, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Add all the avocado to the paste and gently mix together, then add the rest of the ingredients and fold. Be careful to not stir too hard and leave the avocado pieces as intact as possible. Add jalapeno chiles and salt to taste.

Yum, yum. (If you’re like me you’ll want this so much you’ll make this restaurant a destination the next time you’re in New York. Tell them Mar sent you!)

And there you have it.