The history of guacamole is practically ancient.
Dating back to the Aztec Empire, located in the central and southern parts of Mexico between the 14th and 16th centuries, it was first known as “ahuacamolli,” combining the worlds “ahuacatl” (avocado) and “molli” (sauce). Originally, the Aztec recipe had only included avocados, chili, tomatoes and salt, traditionally smashed together with a molcajete — a Mexican mortar and pestle, made from volcanic rock, and a staple in Aztec kitchens for grinding and preparing food. Spanish colonizers were responsible for adding onion, cilantro and lime, none of which were native to Mexico, and since the conquistadors couldn’t properly pronounce ahuacamolli, the dish was redubbed guacamole, and that’s what stuck.
Eventually, it found its way to the United States, brought by the hands of Mexican immigrants who generously shared the creamy, dreamy avocado-based condiment with their northern neighbors. A ban on Mexico avocado imports in the states from the early 1900s until the late 90’s made guacamole a rarity at the time, but ever since it’s reigned as one of the nation’s go-to snacks.
Nowadays, the scoopable, spreadable, smashed avocado dip is a favorite at at-home dinner parties, game-time gatherings and high summer barbecues.
Keith Davis, owner of The Golden Pear, a trio of cafés open for over three decades respectively located in East Hampton, Bridgehampton and Southampton, is no stranger to putting out a full-on summer barbecue with all the fixin’s, including the highly coveted, highly craveable guac.
“For years, guacamole has been a summer favorite in the Hamptons — aromatic, savory, and perfect for warm-weather gatherings,” he says.
Davis’s recipe is both classic and zesty, with all the usual guacamole suspects present and accounted for. His nontraditional yet tasty additions include minced garlic, diced jalapenos and a healthy glug of Cholula sauce.
This weekend, if you find yourself wondering what to make for your July Fourth spread, bust out that molcajete you never use and make it yourself with Davis’s recipe below.
Keith Davis’s guacamole
Ingredients
- 2 Haas avocados, large and ripe
- 2 tbsp sweet Vidalia onion, small dice
- 1 tbsp garlic, small dice
- 1 or 2 tbsp jalapeno, seeded and finely diced
- 2 tbsp lime juice, freshly squeezed
- 1 tbsp fresh cilantro, finely chopped
- 1 tbsp hot sauce, like Cholula
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
For garnish
- 1 fresh plum tomato, ripe, seeds removed and diced
- 1 tsp cilantro (a few leaves and chopped)
- 4 lime slices
Accompaniments for serving
- 1 bag organic blue and corn tortilla chips
- 1 medium carrot, cleaned, peeled and cut into sticks
Directions
- If you don’t have a molcajete, you can make the guacamole in a medium size bowl.
- Prep the onion, garlic, lime, and cilantro as above, and have ready.
- Using a sharp knife, cut the avocados carefully around the pit. Put down the knife, and use your hands to gently twist the avocado to separate from the pit. Using the knife, gently tap the blade into the pit and turn slowly to release from the avocado.
- Using a large spoon, hold the avocado half in one hand and scoop the avocado meat from the peel. Place into the molcajete or bowl.
- Add all the other ingredients pouring them over the avocado.
- Using two butter knives, cut through the ingredients until the avocado is in 1/2” pieces and the ingredients are almost combined.
- Using a large spoon, mix together everything until the guacamole is complete and chunky.
- Garnish with cilantro leaves, diced plum tomato, chopped cilantro, and lime slices.
- Warm the blue and yellow tortilla chips in the oven, remove and place in a basket.
- Place the carrot sticks in a small bowl next to the molcajete. Enjoy!
