I count the avocado as one of my favorite foods on the planet. Rich, creamy, yet undeniably healthy, it has found away into my heart (and into many of my dishes).  I became obsessed with making the perfect guacamole after visiting the Manhattan restaurant Rosa Mexicano several years ago. Their table-side guac was one of the best experiences of my life, and I went on a pursuit to recreate the dish.

It turns out that one big secret of making amazing guacamole is to use a molcajete — a traditional, lava stone mortar and pestle used in traditional Mexican cooking. They’re heavy, expensive, and a pain to “season” to get it ready for initial use. But man, it’s worth it! Once you’ve got one of those babies, you’re set for making delicious guacamole for life. It’s also good for grinding spices and making molés.

If you don’t have a molcajete, you can still make great guac using a wooden spoon in a wooden bowl. It’s takes more man-power but it’ll do the trick.

Here is my recipe for fantastic guacamole. It’s been adapted from the original Rosa Mexico recipe, and I expect you to adapt it to your tastes as well. Aproveche!

I N G R E D I E N T S:
1 Haas avocado, perfectly ripened*
3 tablespoon chopped onion, plus a little extra for garnish
Chopped, seeded jalapeno chili to taste
Finely chopped (but not minced) cilantro to taste
3 tablespoons chopped, seeded tomato, plus a little extra for garnish

Sea salt

I N S T R U C T I O N S:
Combine 1 tablespoon of the chopped onions, some chopped jalapeno, and a generous sprinkling of cilantro with just under ½ teaspoon of sea salt in the molcajete. If you don’t have a molcajete, place in wooden bowl.
With the pestle or back of a wooden spoon, mash the mixture into a paste. This will create a mushy liquid that is the base of the guacamole.
Split the avocado in half, then remove the pit. Slice the avocado lengthwise in 1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon add to paste in bowl.
Gently fold in avocado to combine thoroughly, being careful not to mash up the avocado too much – you want some nice chunks in there. Add in the rest of the onions, the 3 tablespoons tomato, and jalapenos, cilantro, and sea salt to taste.

Garnish top with a little chopped tomato, onion, and cilantro and serve with soft corn tortillas.

*To hasten the ripening of a hard avocado, place it in a brown paper bag and store at room temperature. For even speedier ripening, place an apple in the bag along with the avocado.