If talking about the culinary traditions of different countries and we set our sights on Mexico, we find that corn and spicy chili peppers always come to mind. These are some of the most prized cultures, a legacy from the time of the Aztecs, that continue to be grown extensively even today and serve as the foundation of many traditional dishes.
In Mexico we can differentiate between various types of spicy chili peppers but among the most popular is the so-called chipotle. This is a dried and roasted jalapeño pepper, which was first grown in Xalapa, capital of the state of Veracruz. It has an exceptionally spicy taste and is widely used in preparation of the world famous guacamole, as well as for many other sauces.
Initially made with only garlic, avocado and chili peppers, Mexican guacamole can now be found in all kinds of varieties, even with added sweet tomatoes. Grinding dried chilies can be substituted by adding Tabasco sauce instead but the best Mexican restaurants continue to prepare guacamole according to old-fashioned and time-proven traditions.
In relation to this, not long ago a popular Mexican restaurant chain, famous for its guacamole far beyond Mexico's borders, published its secret recipe, written below. What's important to know however, is that even though it's easy to follow, it's of prime import to choose only the freshest products so that your guacamole turns out genuinely Mexican. Here's the recipe itself:
Preparation: Cut the avocados in half and carefully remove the pits. Peel them and put them with the lemon juice and salt in a small bowl, mash with a fork or pestle until homogenous.
Add the remaining ingredients and stir once again. You can serve thus prepared guacamole onto traditional corn tortillas.
Also try: guacamole sauce, guacamole with red pepper, Mexican guacamole, special guacamole, fajitas with chicken and guacamole.