22 Jun2007


Having some friends over for drinks this weekend? Maybe a few shots of tequila with some Corona to chase it down, or perhaps some ice cold margaritas? Then you should consider making a batch of guacamole to serve along with those drinks. guac3Avocados are in season and in the past two weeks I have purchased some spectacular avocados with a minimum of veins (the stringy things that run through the flesh of the fruit) at markets in Batangas and Manila. There are two basic guacamole recipes that I like to use and they are incredibly easy to do — no cooking required, no special equipment even. Just make sure that you get your avocadoes a few days before you are going to use them to ensure they are fully ripened. Buy some tomatoes, onions, jalapeno peppers (optional) or siling labuyo in a pinch, wansoy or cilantro, limes or dayap, and sour cream.

Version one is perhaps the most classic. Mash together in a bowl some chopped onion and chopped chilli with a little lime juice. Add the flesh of a couple of ripe avocados and mash roughly with a fork. Add more lime juice to taste, lots of salt, chopped guac2tomatoes and some chopped cilantro. Serve with some crisp corn tortillas (I use Tostitos brand from the grocery) and make sure that your drinks are ice cold! If you find this first version less creamy than you like your guacamole and too pungent from the cilantro, here is another version you might like instead. Omit the cilantro but add several tablespoons of sour cream to the mixture instead. This is a little smoother and creamier. I like both versions though the first one is closer to the more authentic Mexican guacamoles. If you have a nice volcanic stone mortar and pestle, it is traditional to smush this all together in that piece of equipment. Final tip, Tostitos have these chips flavored with lime or lime powder and they are yummy with this dip; actually, they are yummy on their own as well! Have a great weekend!



  1. wil-b cariaga says:

    mmmmm. . . yummy. . . adding cumin will be good too. . . MM, do you think adding chopped Epazote leaves would do? hmm??

    Jun 22, 2007 | 5:38 am


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  3. elaine says:

    My mom loves making the version one and eats it with the main course more than as an appetizer..I guess it’s an acquired taste or just love anything Mexican(?) I love avocados as a drink and lately as ice pops like the ones you featured in your earlier posts..they’re great!

    Jun 22, 2007 | 7:43 am

  4. shane says:

    mmmm, guacamole, yumm!! The last time I was in New York I went to Rosa Mexicano on 5th and 58th. This is an upscale Mexican restaurant that can’t be missed! I like that they prepare the guacamole fresh at the tableside. the volcanic mortar and Pestle you are referring to MM is called molcajete. They have the best pomegranate margaritas as well.

    Jun 22, 2007 | 9:05 am

  5. bernadette says:

    Thank you, MM! I guess it’s really time to get our fruit picker and lug all those avocadoes to our kitchen! I also have to save my dying cilantros from the pot and just use them na! It really is somewhat tough to be in the boondocks and away from good supermarkets and palengkes! Is yoghurt like sour cream?…I’m confused.

    Jun 22, 2007 | 9:48 am

  6. hgrygrl says:

    That looks sooo good! I feel like all day I have been looking at pictures of delicious food! I was reading More magazine and the food/recipes looked amazing and now this!

    Jun 22, 2007 | 9:54 am

  7. Mila says:

    I’m so happy to see all the great looking avocados in the markets (rather late this season though). The lady who was selling those duhats at last Saturday’s market had great avocados too.

    For an added dash to your guacamole, mix the lime juice (or a mixture of citrus fruit juices – add some blood orange for a bit of sweetness) with a splash of vodka and omit the jalapenos for a dash of cayenne pepper.

    Bernadette, yoghurt is cultured milk with bacteria in it. You could substitute it for sour cream, but make sure not to use the fruit flavored kind (yoiks!); and you will need to drain it for a few hours to get a firmer cheesy quality.

    In some recipes for guacamole, after mixing the green ingredients you’d top it with a mexican white cheese, sort of like an aged kesong puti. Maybe try feta instead.

    Jun 22, 2007 | 9:56 am

  8. Maria Clara says:

    Who can resist guacamole and chips with iced cold beer?

    Jun 22, 2007 | 10:52 am

  9. Doddie from Korea says:


    You forgot to add minced garlic. You gotta have minced garlic in the guacamole.


    Doddie :)

    Jun 22, 2007 | 11:24 am

  10. allen says:

    Love Tostitos with lime! La Preferida has blue corn tortillas that are yummy too.

    Jun 22, 2007 | 8:27 pm

  11. erleen says:

    where can we find Jalapenos? does Fresh Fields at the Market!Market! carry them?

    Jun 22, 2007 | 11:56 pm

  12. alilay says:

    ralph’s is having a sale on haas avocados 2 for $1, a real bargain, bought a lot, some for my ice candy, the rest for my husband’s guacamole and sometime we just eat them for breakfast with hash browns and sausages and eggs, as replacement for butter, yumm

    Jun 23, 2007 | 2:01 am

  13. connie says:

    I love limed flavor Tostitos, but not usually with guacamole. I prefer it with salsa con queso. If I’m too lazy to chopped tomatoes, I just mix a can of Rotel tomatoes with cubed velveeta cheese and melt that in low heat, or in a slow cooker during Super Bowls…..wiht lots of beer…..hehehe.
    Husband is a huge guacamole eater though, so I’m required to make both. I do love avocados in sandwiches however, especially on grilled burger and of course the Pinoy style mixed with sugar and evaported milk or made into avocado shake.

    Jun 23, 2007 | 8:49 am

  14. Tony says:

    I have been buying avocadoes in the market in BF for weeks now. They perish so quickly that I have been having them for lunch everyday. As well as guacamole(I will try your recipem Marketman) I like to make a salad of lettuce pieces ,tomato segments, diced cucumber, diced avocado and crispy bacon bits then dress it with vinaigrette(3 parts extra virgin olive oil, one part white wine vinegar, teaspoon Dijon mustard, ground sea salt and freshly ground balck pepper is the only correct way!). Toss with your hands to ensure well covered in dressing. According to French tradition the salad should be tossed by the hands of the most beautiful woman in the room, better chosse your wife every time or watch out later!

    Serve with crusty bread to mop up the sauce. It’s great.

    Jun 25, 2007 | 10:52 am

  15. Tony says:

    Sorry i forgot to say that I grate Parmesan cheese on top after tossing.

    Jun 25, 2007 | 10:54 am

  16. zeph says:

    I find that adding curry powder gives this treat a real nice kick. A perfect snack during NBA playoffs! :-)

    Jun 26, 2007 | 1:21 pm

  17. bernadette says:

    sorry, to have gone this low ( and only now) on the posting line but I would like to thank Mila for explaining what yoghurt is. We make yoghurt here kasi and so I was just thinking to myself whether we can substitute it for sour cream upon which you (Mila)picked up on. Thank you, again!

    Jul 1, 2007 | 6:34 pm


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