I always make my guacamole in a molcajete. Not only are you able to grind all the cilantro, salt, garlic and pepper together to combine all the flavors, but somehow the molcajete will keep the guacamole from turning brown for hours. It’s truly amazing. Of course I always add the lime juice.
I don't know why a molcajete does that. Some kind of gas coming from previous batches? For using garlic, I microwave the clove for 5 seconds. It takes away the raw bite. Especially important for hummus.
@@sunroy1 Exactly! One of the upscale Mexican restaurants in my neck of the woods will make guacamole at your table and they mix it in a mocajete while you watch and then they leave the whole thing with you.
Yum, I took my children to your amazing restaurant in Chicago , Topolobampo years ago.(thank you for the tour😊) Well they are well into their adult life now and never forgot the amazing food ,especially the guacamole.! My daughter still says it’s like no other .Love it‼️❤️ Thank you so good.
I’m 79 , I have always made my guacamole this way…I was born in the southern part of Texas . Never have had a recipe, it’s just what I have always done.
The state of Michoacán is finally getting recognized for their Avocados. So happy you mention this, Michoacán has always produced and imported their Avocados to the US. My parents are from their and I grew up eating Avocados for breakfast way before Avocado toast which we put on a hard tortilla. P.S. My family never mashed the Avocado, rather we diced it on the peel then pour it out with a spoon and only slightly mix it with the vegetables. Try it the look it much better.
My Dear Mom served me halved and pitted Avocado with a bit of good old "Catalina" or french salad dressing. I loved scooped chunks with a bit of the dressing. It was the early 70's and Mom was already a foodie and Julia Childs fan back then. She primed me for good guacamole...
I started rinsing my onion as you taught in another video. Boy, it really makes a difference. I love your videos not only for the wonderful recipes, but all those tips you give us. Thank you so much for sharing your time & talents with us. Much love from Chicago. ❤
The funny thing about guacamole and salsa is...no matter whose recipe you follow they seem to taste different even when they use the exact same ingredients😂 tfs gina
For anyone who's interested. My guacamole recipe includes a shot of tabasco. One day I grabbed the Cholula hot sauce intead of the tabasco by mistake. Loved it, there's a little smokiness that tabasco didn't add. Never make quac without it now.
Que belleza! Appreciate the explanation on guac in Mexico, maybe that's why my mexican husband doesn't care for pico in the guac, because they'd put salsa on it. I never thought of that. He also doesn't care for the tomatoes they use, they're usually tasteless.
That's from Mexico City down, I'm the north they like it with lots of serrano, tomatoes, and onion. I remember being confused when I just got avocado mash at a restaurant. The waitress was "Oh you're from the North" 😂 Actually California but same difference to them! 😂😂😂
I guess I had misunderstood my hubby, he said that where he's from, Tamaulipas, they DO put pico in the guac, if you go out to eat carne asada, for example. He just doesn't like it that way. I don't recall seeing much guac when we lived there, so I didn't remember. When we made avocado at home we would put queso fresco in it. It's all good to me.@@almaortega9261
Yeah, the Hass avocado originated from Hass's La Habra Heights land in California. By far the best avocado in the world. I'm not sure who’s Hass avocado is the best. Those grown in California or elsewhere. As a California native I Would say you can't beat avocados grown there
I found your channel just a few weeks ago and i really like the vibe in your videos. I will try this recipe in a few days once my rock hard avocados are soft :D
So my base with guacamole is Haas avocados that are just perfectly ripe! If you love avocados you learn to know how to pick or choose the perfect avocado for the day or even the week! If you plan later in the week remember you can take an unripe avocado and keep it in the fridge to slow the ripening process so it is ready for that perfect time you need it. My recipe is so simple… The best ripened avocados, salt, pepper to taste and garlic “powder” to taste or my favorite is the Citrusy garlic from Trader Joe’s! I ALWAYS add either lime or lemon juice to preserve the guacamole and finely chopped cilantro 🌿 So… if you want extra spicy add jalapeños, fresh chopped onion, chopped tomatoes (just add pico de gallo) so easy… add what ever you want from the base recipe. I also LOVE to add either Feta or Mexican Cojita cheese in the mix🥰 Enjoy!!
Chef, can you talk some time about keeping cilantro fresh in the fridge? Where I live, a bunch of cilantro is always huge and costs a pretty penny -- and they spray it with water every minute or so automatically, so it's always right on the verge of rot. How do I keep it fresh in the fridge so I don't waste half the bunch every time? Thanks!
You didn’t show chopping the cilantro. Did you chop up stems too??? Looks great. I learned something. Only use white onion. Rinse the onion. Don’t overdo lime. Thank you!!
Hass Avocado maturity is different in Mexico than California. Mexico best flavor is from about Ocyober to April and California from April to September. Both areas produce exceptional flavor and difficult to say which one is best.
It's how we make it. Except we de-seed the Serranos. We never have the heat take over the taste. Also, the kids like it. We always have a separate 'salsa' on the side at every meal so if people want their food hotter, they can always add this. I would like to add that our salsas are made with fresh chiles and onions and whatever the cook at the house wants to put in it.
Spent $12.00 for guacamole at Whole Foods... No salt, no lime, no jalapeño, and no cilantro. On top of that I accidentally grabbed a bag of unsalted chips ($6.00). Pretty much 20 bucks for chips and guac with no flavor. Granted, the chips were my bad, but even salted chips couldn't have saved that guac. Making from scratch moving forward. This looks wonderful.
I'm glad Rick didn't say place the pit on the guacamole surface to slow browning because it doesn't. The only area it does is where the pit touches the surface to exclude oxygen.
That's the same way I make guacamole except I dicw thw avocado meat. I don't lilke to squash it because it bruises so easily. Chunky gauacamole forever.
The more I work with Mexican guys, the less ingredients I go for and the more I just love a fresh avocado with some salt and pepper on a shitty break room table. Gringos bring a lunch to work. Mexicans bring a buffet and everyone is invited.
I hadn’t heard of cilantro until last decade or so. I grew up in Chicago but we never had it. I noticed I can eat it if cooked. Is there any other way to subdue the taste?
It doesn’t taste soapy to me. It’s like all new things you concentrate on that taste instead overall flavor. Like not hearing your clock chime or getting used to the smell of a chicken coup after awhile it’s a combined flavor.
Waited through this just to confirm YOU DO NOT ADD GARLIC! Cannot believe when we go to a party... I dip my first chip... And walk away from garlic. Ugh
The only area where the pit slows browning is where it touches the surface of the guac to exclude the oxygen. Thinking a pit will slow browning over the whole surface is a wives tale.?
@@ronbates9445 just from experience and how my amigos from Mexico do it. General a chunkier style guac. Doesn’t stop completely but slows enough to sit out a while. ✌️
I am going to be growing avocado trees in florida praise the Lord! I live in the bottom of South Carolina and the center of Florida every other week. let's say. I cannot purchase a avocado that has not been previously frozen in South Carolina. It makes me completely insane. I will be planting 2 hass avocado and also 2Florida avocado. That's what they call them the huge ones. I have never even eaten the Florida type but they do say they're delicious. I plan to make vegan ice cream for sale out of the florida once
I ate so many avocados when I was a little girl that by the time I was 7 I was totally burned out. My grandmother and aunt were beside themselves with wth did she say? 😂
Guacamole never includes garlic. Period. You can make your own bowl if you need it, but, please, don't ruin a good guacamole with things that are not meant to be in there.
I’ve lived on avocado ranches in Santa Barbara California for decades, huge avo aficionado, when forced to buy Mexican avos at least half are unusable! Yes, bruised, beaten, worthless garbage! Santa Barbara, especially Carpinteria avocados are by far the finest I’ve ever tasted and I’ve been shitting avocado green for decades
Carpinteria has an avocado festival every fall, you should check it out sometime. There’s old time avo trees scattered in backyards from some of California’s first groves, 50’ tall and burgeoning with flavor!!
Yeah, the Hass avocado originated from Hass’s La Habra Heights land in California. By far the best avocado in the world. I’m not sure whose Hass avocado is the best. Those grown in California or elsewhere. As a California native I would say you can’t beat avocados grown there
@@sunroy1 When I was visiting my brother in Florida, I came across an avocado stand on a backroad I was cruising down.. Actually, it was an unmanned stand with a locked donation tube thingie (I have no idea how the tube worked)... The avocados were ((HUGE)) but OMG, they were terrible... ACK!!!😜🤢 When I got back to my brother's, he couldn't believe I bought a local avocado. I agree sunroy... Hass rock! 🥑
@@sunroy1you have no idea what a real Mexican avocado tastes like. Haas is crap. The only reason why Haas avocados exist is for commercial reasons. Their tough skin allows for longevity and handling without turning to mush. The original small Mexican avocado has a paper-thin skin you can actually eat and their flavor is unequal to anything you’ve tasted. It’s a pity they don’t sell them in grocery stores but you can find them in rural places in Mexico.
Although guacamole like this I'm not the biggest fan because all those ingredients take away from the main star which is the avocado. I keep mine simple and everyone loves it. Avocado, salt and heavy cream. If I want any spice I put my salsa in it but this simple recipe keeps the avocado the main star.
Do you blend it smooth? I went to a restaurant in Tucson once where they brought two types to the table.. A chunky guacamole, and also one that was more of an avocado sauce which was blended smooth, I'm not sure what was in the sauce (other than 🥑's) but both of them were were delicious.. 😅🥑
@bearpawz_ I like to make it almost 3/4 smooth with some smaller chunks of the Avocado. If I'm only doing one Avocado I use a fork to mash it up but if it's more than that I use a mocajeta (not sure if I spelled it right). Hope that helps.
Lots of lime definitely does the trick. I am from Michoacán and live in Alabama and I guarantee it does. I love lots of Mine in my guacamole and it last two days in the fridge if you put plenty of lime in it. You can’t keep it from browning if you don’t do that. But if it’s just for a gathering it will be fine.
Or, just me in the corner with a lot of chips. That's me and my daughter. Lol. Looks amazing.
San Diego Fallbrook avocados too! Buy California Avocados
Adorable 🥰
The style of this video brings me back to the good old days of watching cooking shows on PBS on Saturday and Sunday afternoons when I was a kid.
Totally.
I always make my guacamole in a molcajete. Not only are you able to grind all the cilantro, salt, garlic and pepper together to combine all the flavors, but somehow the molcajete will keep the guacamole from turning brown for hours. It’s truly amazing. Of course I always add the lime juice.
Getting that garlic flavor all through it with the molcajete is incredible. It's hard to make it any other way once you do this.
I don't know why a molcajete does that. Some kind of gas coming from previous batches? For using garlic, I microwave the clove for 5 seconds. It takes away the raw bite. Especially important for hummus.
Molcajete makes it too creamy. Might as well buy factory -made at that point.
@@OG_Wakanobi just stop mashing with pestle. Once you get it to desired consistency use a spoon to mix it. I always make mine a little chunky
@@sunroy1 Exactly! One of the upscale Mexican restaurants in my neck of the woods will make guacamole at your table and they mix it in a mocajete while you watch and then they leave the whole thing with you.
“Or me in the corner with alot of chips”. Love it !! Thanks for sharing Rick. You are my favorite chef.
Comsidering Rick's long experience with making traditional Mexican dishes, it's a shame this doesnt have millions of views! ❤ty
Yum, I took my children to your amazing restaurant in Chicago , Topolobampo years ago.(thank you for the tour😊) Well they are well into their adult life now and never forgot the amazing food ,especially the guacamole.! My daughter still says it’s like no other .Love it‼️❤️ Thank you so good.
I’m 79 , I have always made my guacamole this way…I was born in the southern part of Texas . Never have had a recipe, it’s just what I have always done.
The state of Michoacán is finally getting recognized for their Avocados. So happy you mention this, Michoacán has always produced and imported their Avocados to the US. My parents are from their and I grew up eating Avocados for breakfast way before Avocado toast which we put on a hard tortilla. P.S. My family never mashed the Avocado, rather we diced it on the peel then pour it out with a spoon and only slightly mix it with the vegetables. Try it the look it much better.
My Dear Mom served me halved and pitted Avocado with a bit of good old "Catalina" or french salad dressing. I loved scooped chunks with a bit of the dressing. It was the early 70's and Mom was already a foodie and Julia Childs fan back then. She primed me for good guacamole...
Avocado with Catalina dressing sounds so good!
@@wannoo1 You will be pleasantly surprised when you try...
Add garden grown tomatoes and sweet onions.
I started rinsing my onion as you taught in another video. Boy, it really makes a difference. I love your videos not only for the wonderful recipes, but all those tips you give us. Thank you so much for sharing your time & talents with us. Much love from Chicago. ❤
This is mostly how I do it, however I add lemon zest as well. It gives it an extra bright and fresh layer of flavour.
Thank you for sharing.
Simple and straightforward (and delicious). Quality ingredients don't lie.
I have been watching you for years I remember when you were on Martha Stewart’s show years ago I love your passion and your eye for detail.
I loved your show so much when I was growing up!!❤️❤️
The funny thing about guacamole and salsa is...no matter whose recipe you follow they seem to taste different even when they use the exact same ingredients😂 tfs
gina
That's so true. I agree😋☺️
True, but it's always made with love.
Can you do the Frontera salsas next? I'd love to learn how they're made. Such an explosion of flavor like no other salsas!
Yes especially that roasted chipotle salsa. Dark and sweet with a little heat. It is really the best salsa I have ever had.
@@bradyazellooh where do u get this?
@@NotturnoirI got it at Frontera Grill just south of Atlanta. Haven't seen it in stores. I'd rather make it fresh anyway.
@@bradyazell That's not the same Frontera. Rick Bayless' Frontera Grill is in Chicago.
This is exactly how i make my guacamole already. I love it.
For anyone who's interested. My guacamole recipe includes a shot of tabasco. One day I grabbed the Cholula hot sauce intead of the tabasco by mistake. Loved it, there's a little smokiness that tabasco didn't add. Never make quac without it now.
Nice guacamole is delicious.Easy different culture likes it thanks resetas nice.
I also add chopped cilantro as well and add the lime juice at the end to help accommodate the acidity of the tomatoes as well.
Thanks for the recipe. I miss you on your cooking show.
4 to 6 people, good one Rick.
Aloha from Hawaii I add a double dash of cumin and we love it
Mom would add Ortega green diced chilies. Yum. ❤❤❤
Would appreciate the Topolobampo version as well. I believe you toast the peppers and raw garlic as well. Either way - this version is great!
Going to a secluded corner with a heaping bowl of guac and chips... that's the move 🤜🤛
Thank you!
You Rock!!! 🥑Thank u!!!!
A very good teacher.
Que belleza! Appreciate the explanation on guac in Mexico, maybe that's why my mexican husband doesn't care for pico in the guac, because they'd put salsa on it. I never thought of that. He also doesn't care for the tomatoes they use, they're usually tasteless.
That's from Mexico City down, I'm the north they like it with lots of serrano, tomatoes, and onion.
I remember being confused when I just got avocado mash at a restaurant. The waitress was "Oh you're from the North" 😂
Actually California but same difference to them! 😂😂😂
I guess I had misunderstood my hubby, he said that where he's from, Tamaulipas, they DO put pico in the guac, if you go out to eat carne asada, for example. He just doesn't like it that way. I don't recall seeing much guac when we lived there, so I didn't remember. When we made avocado at home we would put queso fresco in it. It's all good to me.@@almaortega9261
Wonderful
Looks so delicious 😋
"Americans like to get as much guacamole on their chip as humanly possible."
Rick Bayless properly understands his people.
😊...what...a great video ending...
That looks delicious and I know it would never turn brown because it would be gone long before it had a chance to around me.
I need this in my pie hole stat! I'm drooling over here.
Hahahaha! I would have said the same thing, Chef. Buen provecho!
That's how we make it. That's how our abuela's made it. It's a very common recipe for those us who hail from the South West.
Yeah, the Hass avocado originated from Hass's La Habra Heights land in California. By far the best avocado in the world. I'm not sure who’s Hass avocado is the best. Those grown in California or elsewhere. As a California native I Would say you can't beat avocados grown there
Num! 🥑😋
Riquísimo!
I found your channel just a few weeks ago and i really like the vibe in your videos. I will try this recipe in a few days once my rock hard avocados are soft :D
You can also find me in a corner of the room inhaling chips and guac 🥑😂
That is proper guac. I would immediately grab a bag of chips and eat all of that myself.
That's about the right amount for me too 😋
He's the John Denver of food
Yum.
Bacon and strawberry guac IYKYK
Yummy!
I use garlic salt in mine
Me too!
After you make your own once, you never go back to store bought, except for that little Mexican store clear across town that delivers via DoorDash. (:
Kindred spirits, agree that was about one serving!
Also, if you add oregano and olive oil, it tastes delicious, depending on the amount you make.
So my base with guacamole is Haas avocados that are just perfectly ripe! If you love avocados you learn to know how to pick or choose the perfect avocado for the day or even the week! If you plan later in the week remember you can take an unripe avocado and keep it in the fridge to slow the ripening process so it is ready for that perfect time you need it.
My recipe is so simple… The best ripened avocados, salt, pepper to taste and garlic “powder” to taste or my favorite is the Citrusy garlic from Trader Joe’s! I ALWAYS add either lime or lemon juice to preserve the guacamole and finely chopped cilantro 🌿
So… if you want extra spicy add jalapeños, fresh chopped onion, chopped tomatoes (just add pico de gallo) so easy… add what ever you want from the base recipe. I also LOVE to add either Feta or Mexican Cojita cheese in the mix🥰 Enjoy!!
7:46 I've never seen a time on any cooking video when the chef taste tests the food that the answer isn't "more salt". EVERY TIME!
“Or me in the corner with a lot of chips”😂
Chef, can you talk some time about keeping cilantro fresh in the fridge? Where I live, a bunch of cilantro is always huge and costs a pretty penny -- and they spray it with water every minute or so automatically, so it's always right on the verge of rot. How do I keep it fresh in the fridge so I don't waste half the bunch every time? Thanks!
You didn’t show chopping the cilantro. Did you chop up stems too???
Looks great. I learned something. Only use white onion. Rinse the onion. Don’t overdo lime. Thank you!!
Yeah… Or me in the corner with a lot of chips!👑
Hass Avocado maturity is different in Mexico than California. Mexico best flavor is from about Ocyober to April and California from April to September. Both areas produce exceptional flavor and difficult to say which one is best.
It's how we make it. Except we de-seed the Serranos. We never have the heat take over the taste. Also, the kids like it. We always have a separate 'salsa' on the side at every meal so if people want their food hotter, they can always add this. I would like to add that our salsas are made with fresh chiles and onions and whatever the cook at the house wants to put in it.
His recipe is perfect BUT I add a dash of knorr chicken bouillon
Spent $12.00 for guacamole at Whole Foods... No salt, no lime, no jalapeño, and no cilantro. On top of that I accidentally grabbed a bag of unsalted chips ($6.00). Pretty much 20 bucks for chips and guac with no flavor. Granted, the chips were my bad, but even salted chips couldn't have saved that guac. Making from scratch moving forward. This looks wonderful.
Rick, try seasoning with Spike, it pairs beautifully with Avo.
At Frontera grill last night they also put in mango. Would that be the same as this just adding that in?
I'm glad Rick didn't say place the pit on the guacamole surface to slow browning because it doesn't. The only area it does is where the pit touches the surface to exclude oxygen.
That's the same way I make guacamole except I dicw thw avocado meat. I don't lilke to squash it because it bruises so easily. Chunky gauacamole forever.
Does anyone know what the photo of the person with crosses behind Rick is? I'm always curious about it!
Anyone else really like red onion in their guac instead of white?
❤❤
The more I work with Mexican guys, the less ingredients I go for and the more I just love a fresh avocado with some salt and pepper on a shitty break room table.
Gringos bring a lunch to work. Mexicans bring a buffet and everyone is invited.
This recipe is simply mashed avocados combined with salt and pico de gallo. There ya go! The entire recipe in one sentence.
My thought too!
🙏🙏🙏
donde esta su hija ya no sale cocinando con usted
❤❤❤❤❤❤❤❤
I hadn’t heard of cilantro until last decade or so. I grew up in Chicago but we never had it. I noticed I can eat it if cooked. Is there any other way to subdue the taste?
A certain percentage of the population have a genetic distaste for cilantro.
It doesn’t taste soapy to me. It’s like all new things you concentrate on that taste instead overall flavor. Like not hearing your clock chime or getting used to the smell of a chicken coup after awhile it’s a combined flavor.
What type of salt do you recommend for guacamole?
Waited through this just to confirm YOU DO NOT ADD GARLIC! Cannot believe when we go to a party... I dip my first chip... And walk away from garlic. Ugh
I’m a little surprised there is no addition of chopped garlic. Is that not a traditional guacamole ingredient? I’ve always added a little in mine.
I buy them hard, leave them on the counter and they are ready in a couple of days. In 5 days they would be shriveled and black rotten!
Tip, throw the avocado seed back into the guacamole when finished and it will greatly slow down the browning.
The only area where the pit slows browning is where it touches the surface of the guac to exclude the oxygen. Thinking a pit will slow browning over the whole surface is a wives tale.?
@@ronbates9445 just from experience and how my amigos from Mexico do it. General a chunkier style guac. Doesn’t stop completely but slows enough to sit out a while. ✌️
No garlic?
Haas is pronounced like "pass"
I am going to be growing avocado trees in florida praise the Lord! I live in the bottom of South Carolina and the center of Florida every other week. let's say. I cannot purchase a avocado that has not been previously frozen in South Carolina. It makes me completely insane. I will be planting 2 hass avocado and also 2Florida avocado. That's what they call them the huge ones. I have never even eaten the Florida type but they do say they're delicious. I plan to make vegan ice cream for sale out of the florida once
I ate so many avocados when I was a little girl that by the time I was 7 I was totally burned out. My grandmother and aunt were beside themselves with wth did she say? 😂
That happened to me with bacon. I ate so much as a kid i had to have a couple year break before I even liked the smell again.
Where's the garlic???
Guacamole never includes garlic.
Period.
You can make your own bowl if you need it, but, please, don't ruin a good guacamole with things that are not meant to be in there.
In your opinion...
Are there avocados from Mexico that are certified "Cartel Free"?
Or just me in the corner, with a lot of chips…that’s the truth!
I’ve lived on avocado ranches in Santa Barbara California for decades, huge avo aficionado, when forced to buy Mexican avos at least half are unusable! Yes, bruised, beaten, worthless garbage! Santa Barbara, especially Carpinteria avocados are by far the finest I’ve ever tasted and I’ve been shitting avocado green for decades
Carpinteria has an avocado festival every fall, you should check it out sometime. There’s old time avo trees scattered in backyards from some of California’s first groves, 50’ tall and burgeoning with flavor!!
Looks like a neat place, we'll have to stop by if we ever get up to see Solvang.@@toddhastings5548
Yeah, the Hass avocado originated from Hass’s La Habra Heights land in California. By far the best avocado in the world. I’m not sure whose Hass avocado is the best. Those grown in California or elsewhere. As a California native I would say you can’t beat avocados grown there
@@sunroy1 When I was visiting my brother in Florida, I came across an avocado stand on a backroad I was cruising down.. Actually, it was an unmanned stand with a locked donation tube thingie (I have no idea how the tube worked)... The avocados were ((HUGE)) but OMG, they were terrible... ACK!!!😜🤢 When I got back to my brother's, he couldn't believe I bought a local avocado. I agree sunroy... Hass rock! 🥑
@@sunroy1you have no idea what a real Mexican avocado tastes like. Haas is crap. The only reason why Haas avocados exist is for commercial reasons. Their tough skin allows for longevity and handling without turning to mush. The original small Mexican avocado has a paper-thin skin you can actually eat and their flavor is unequal to anything you’ve tasted. It’s a pity they don’t sell them in grocery stores but you can find them in rural places in Mexico.
I personally would not rinse my onion with tap water and then add directly to my guacamole in Mexico..
That's definitely a one person sized serving 🤣
I love tomatoes but I cant really stand them in guacamole. To each their own though.
Thanks for getting rid of the long intro. Right to the kitchen. Just the way i like it.
Sorry Rick…CALIFORNIA avocados are the best! 🥑 ❤
Is it better than Chipotle?
Of course it is.
❤ ✿❧🌿❧✿ ❤
Please wait until you get home to start pressing hard on the avocados! 😬
Although guacamole like this I'm not the biggest fan because all those ingredients take away from the main star which is the avocado. I keep mine simple and everyone loves it. Avocado, salt and heavy cream. If I want any spice I put my salsa in it but this simple recipe keeps the avocado the main star.
Do you blend it smooth? I went to a restaurant in Tucson once where they brought two types to the table.. A chunky guacamole, and also one that was more of an avocado sauce which was blended smooth, I'm not sure what was in the sauce (other than 🥑's) but both of them were were delicious.. 😅🥑
@bearpawz_ I like to make it almost 3/4 smooth with some smaller chunks of the Avocado. If I'm only doing one Avocado I use a fork to mash it up but if it's more than that I use a mocajeta (not sure if I spelled it right).
Hope that helps.
So, you didn't tell us how you keep the guacamole from turning brown.
Lots of lime definitely does the trick. I am from Michoacán and live in Alabama and I guarantee it does. I love lots of Mine in my guacamole and it last two days in the fridge if you put plenty of lime in it. You can’t keep it from browning if you don’t do that. But if it’s just for a gathering it will be fine.
@ga3987 Thank you! Gracias!
As RB said too much lime over powers the avocado, try and make as much as can be eaten before it browns/oxidizes.
To keep it from going brown: head for the corner Rick went to and help him eat that huge bowl of chips & Guac! 🥑😋
@@sullivanspapa1505 What I was trying to get at is how they keep it from oxidizing at RB's restaurant. Fresh batches all day and night long?
wait, avocados don't have lime juice in their natural state?!
Fala demais misericórdia