Best 5 Guacamole En Molcajete From Rosa Mexicano Recipes

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Are you in search of an authentic Mexican guacamole recipe that delivers both flavor and a unique dining experience? Look no further than the "Guacamole en Molcajete from Rosa Mexicano." This traditional recipe, hailing from the renowned Rosa Mexicano restaurant, combines fresh, ripe avocados with a medley of zesty ingredients, all mixed together in a traditional molcajete, a volcanic rock mortar and pestle. Prepare to embark on a culinary journey as we delve into the secrets of this exceptional guacamole recipe, sure to leave your taste buds dancing and craving more.

Here are our top 5 tried and tested recipes!

GUACAMOLE



Guacamole image

This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan. It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it - even if you're the only one partaking.

Provided by Florence Fabricant

Categories     easy, dips and spreads, editors' pick

Time 15m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons chopped onion
1/2 teaspoon minced Serrano chili, or more, to taste
1 1/2 teaspoons finely chopped cilantro leaves
1/2 teaspoon salt, or more, to taste
1 small vine-ripened tomato
1 ripe Hass avocado
Tortilla chips for serving

Steps:

  • In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chili, 1/2 teaspoon cilantro and the salt to make a paste.
  • Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
  • Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves. Carefully rap the pit with the edge of a sharp knife and twist it out. Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
  • Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chili and salt if desired. Serve at once with tortilla chips.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 415 milligrams, Sugar 3 grams

GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO



Guacamole En Molcajete from Rosa Mexicano image

Make and share this Guacamole En Molcajete from Rosa Mexicano recipe from Food.com.

Provided by SLB44

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 Hass avocado
3 tablespoons chopped onions
1 teaspoon chopped seeded jalapeno chile
1 1/2 teaspoons chopped cilantro
2 tablespoons chopped tomatoes (discard juice and seeds)
salt

Steps:

  • Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
  • With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
  • Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
  • Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
  • Add jalapenos and salt to taste.
  • Serve with corn tortillas and chips.

Nutrition Facts : Calories 76.6, Fat 6.7, SaturatedFat 0.9, Sodium 4, Carbohydrate 4.8, Fiber 3.1, Sugar 0.6, Protein 1

GUACAMOLE DE MOLCAJETE



Guacamole de Molcajete image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 large garlic clove
12 leaves cilantro
1 large ripe but firm Haas avocado
12 crystals rock salt
1 tablespoon Mexican lime juice
1/3 cup peeled, deseeded, finely chopped and drained cucumbers
Freshly ground mixed peppercorns (black, green, white, pink, Szechuan)
Round tortilla chips
Grated cotija, as an accompaniment

Steps:

  • Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
  • Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).

GUACAMOLE EN MOLCAJETE



Guacamole en Molcajete image

Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.

Provided by Angela Moore @MzzAngela

Categories     Other Side Dishes

Number Of Ingredients 6

1 - haas avocado*
3 tablespoon(s) chopped onion
1 teaspoon(s) chopped, seeded jalapeno chile
1 1/2 teaspoon(s) chopped cilantro
2 tablespoon(s) chopped tomato (discard juice and seeds)**
- salt

Steps:

  • Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
  • With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within. Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
  • Scoop the avocado out of the skin with a spoon (never mash or scrape it).
  • Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.*** Add jalapenos and salt to taste. Serve with corn tortillas and chips.
  • * Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor. ** The tomatoes must be perfectly ripened. *** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.

ROSA MEXICANO'S GUACAMOLE



Rosa Mexicano's Guacamole image

Make and share this Rosa Mexicano's Guacamole recipe from Food.com.

Provided by sugaree

Categories     Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup finely chopped white onion
1 tablespoon finely chopped cilantro
1 jalapeno, seeded and minced
1 medium avocado, - hass
1 small tomatoes, chopped
salt

Steps:

  • Combine half the jalapeno, half the cilantro and half the onions in a food processor. Add about 1/2 tsp salt and pulse into a smooth paste. Transfer to a bowl.
  • Add avocado to onion mixture and combine while smushing the avocado.
  • Add remaining ingredients and salt to taste.
  • Let sit for a little while to let the flavors develop.

Tips:

  • Use ripe avocados for the best flavor and texture.
  • Mash the avocados until they are smooth, but not too liquid.
  • Add the lime juice and salt to taste.
  • If you like, you can add other ingredients to your guacamole, such as chopped onion, cilantro, jalapeño, or tomatoes.
  • Serve guacamole immediately with tortilla chips, tacos, or burritos.

Conclusion:

Guacamole is a delicious and versatile Mexican dish that can be enjoyed as an appetizer, side dish, or main course. It is easy to make and can be customized to your own taste. Whether you like it classic or with a twist, guacamole is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy snack or side dish, give guacamole a try.

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