Guacamole Norteño...

Recipe Tabs


It is no secret that I love avocados, most Mexicans do! Last time I blogged about them in 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.


Cut the avocados open and scoop all the green flesh out into your molcajete (or a good size bowl). Do not get rid of the stones as they will be added back into the guacamole later on.


Using the ball of your molcajete (or a fork if you're making this in a bowl), mash the avocado flesh to a pulp.


Add the chopped onion, tomato and chill and mixed well with a spoon.


Fold the pomegranate seeds into the guacamole mixture making sure they're well mixed. Drop the avocado stones back into the guacamole ( no need to wash them or anything). This might be an old woman's tale, but 4 generations in my family do it, so I'm not about to break tradition. Finish off salting the guacamole just as you're about to serve it/eat it.


The Guacamole Norteño is ready to eat! Serve it with tortilla chips as a dip or as a side dish with your favourite tacos. I love it over crusty bread. It's truly divine, what a most delicious way to get omega 3 and antioxidants in your diet!