You’ve got guacamole for dips, guac for toppings, guac for kids, guac for adults. Spicy, chunky, garlicy, with or without cilantro, etc. You can make it how mom made it, how the food truck makes it, or how you had it on that one trip to SoCal. Different people like it different ways and I’d say you should make it however you love it. I’ll also say you should make it this way because it’s amazing!
This recipe was inspired from reading through the recent issue of Milk Street Magazine; the venture Christopher Kimball started up after leaving America’s Test Kitchen. I’m enjoying the articles and recipes as they’re more editorial and worldly than ATK’s straight up in-the-kitchen scientific methods (which are also awesome). This guac was shown to Milk Street editor J.M. Hirsch by, The Art of Mexican Cooking author, Diana Kennedy during his forty-eight hour stay at her home in central Mexico.
What makes this guacamole a little unique is that it uses no lime juice. I was pleasantly surprised that I didn’t miss it at all. What’s not terrible unique, but an under-utilized technique in my experience, is mashing the onions, cilantro, chilis, and salt together before mixing in the chunky avocados. My recommendation is to do the mashing with a mortise and pestle. Alternately, you could use a food processor, or a fork and some elbow grease. Whatever you’ve got around to pulverize the onions will do!
Why is this the best? Honestly, this was the best guac I’ve had in a while and it had a lot to do with delicious ripe Haas avocados. You’ve seen the advertisements and I’m all onboard the hype train (funny because I’m writing this on Amtrak right now). For whatever reason, Haas avocados have been m.i.a. for a while around here and it hasn’t been fun. Without the lime in this recipe, the Haas gets top billing with a push from the chilis and sea salt. You can adjust the proportions in the recipe how you’d like, this is pretty middle-road.