The Best Guacamole on the Planet

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There’s been some competition between my neighbors over the years.  It involves guacamole, and whose is best. We’re told it’s a tie between mine and my friend Doug’s.  Well that makes sense — he and I use the same recipe!

In 1986, Josephina Howard opened a fabulous restaurant on 58th and First Avenue in New York called Rosa Mexicano.  My first visit was in 1988 — and I’m pretty sure I have visited Rosa’s every year since.  It helped that they opened one in DC, where Husband visits frequently for work.  And (finally!) last year, they opened here in Minneapolis.

One of the many things that continues to lure me to Rosa’s is the guacamole made table-side.  There are only five ingredients — but dang, they work together well…

Over the years, we’ve introduced many friends to Rosa Mexicano – including our friend Doug.  And everybody gets hooked on the guac.

Sometime in the early 90’s I was in New York on business, and stopped in for a “fix.”  Josephina had just published a cookbook — which included the famous recipe.  My carry-on for the trip home included the book and a molcajete I bought just to make the guacamole.  It still holds the record for heaviest carry-on ever!

Nearly twenty years later, I’m still lugging that wonderful treasure out of the cupboard to make a batch of the the best guacamole on the planet.

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Guacamole en Molcajete
  • 1 Tbs chopped white onion
  • ½ tsp choped jalapeno chile
  • ½ tsp chopped cilantro
  • ½ tsp kosher salt

  • 1 Hass avocado
  • 3 Tbs chopped white onion
  • 1 tsp chopped jalapeno chile
  • 1½ tsp chopped cilantro
  • 2 Tbs chopped tomato (discard juice and seeds)
  1. Make the chile paste: Grind the onion, cilantro, jalapeño, 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.
  2. Holding the avocado in the cup of your hand, split it in half lengthwise in strips, then across, forming a grid (cut through the flesh only, not into the skin). Sccop the avocado out with a spoon.
  3. Add the avocado to the paste and thoroughly mix together, then add the rest of the ingredients and fold. Add jalapeno chiles and salt to taste.

Toss in a serrano chile (instead of the jalapeno) if you want to kick up the heat, and adjust the flavors to taste.  Bueno!

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