It is no secret that I love avocados, most Mexicans do! Last time I blogged about them in my fruity guacamole recipe. This time, I want to share a more traditional way of making guacamole, the way my mam and grandma would have made it and how I grew up eating it: northern style made in a big molcajete. When I'm hungry and homesick, I make a big bowl of this and eat it with tacos or with a slice of toasted sour-dough bread. It always makes me feel better. For those of you who don't know what a molcajete is, check them out in My Mexican Shop here. It's an essential item in any Mexican kitchen and it helps making beautiful salsas, pastes and guacamoles.

Avocado flesh goes dark nearly as soon as it comes in contact with the air, to prevent this from happening very quickly, we use a few tricks: we add a few drops of lime juice (only a few drops as then the delicate flavour of the avocado is lost in the acidity of the lime juice), we also add the stones back into the guacamole (as it helps delaying the blackening process a little),  or we use some citrus fruit, like the pomegranate here. Avocados need salt, but as a rule, we never salt a guacamole until we're about to serve it, as the salt will make it go black quickly.