Time 10 minutes
Yields Makes 2 cups
(Eric Boyd / Los Angeles Times)
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As far as I’m concerned, there’s only one way to make guacamole, and that’s in a molcajete, the traditional Mexican mortar and pestle made from volcanic stone. It’s extremely satisfying to grind the white onion, cilantro, serrano chiles and salt to a paste in the rough stone (and it will allow the flavors to meld completely once the guacamole is finished).

The acid in the lime juice really pulls up the flavor.

From the story: If life gives you heaps of avocados, make guacamole


In a molcajete, grind together the onions, chiles, chopped cilantro and salt to a paste.


Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).


Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Adapted from Diana Kennedy’s cookbook, “The Cuisines of Mexico.”

Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.