Guacamole en Molcajete

  • Yield: 1-2 servings
  • Prep: 10 mins
  • Cook: 0 mins

With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. Traditional preparation calls for a molcajete, or Mexican mortar and pestle made of volcanic stone. If one is not available use a small bowl and the back of a spoon.


3tablespoons chopped white onion
1-- serrano chili, seeded, if desired, and minced or 1 tablespoon minced jalapeño pepper
2teaspoons finely chopped cilantro
1/2teaspoon salt
1-- ripe Hass avocado, halved and pitted
1small vine-ripened tomato, seeded and finely chopped


  1. In a small bowl, thoroughly mash 1 tablespoon chopped onion, the chili pepper, cilantro and salt with the back of a wooden spoon until it forms a paste.
  2. Make diagonal slits in each avocado half going both directions, being careful not to cut through skin. Scoop out avocado from the skin and place in bowl.
  3. Stir thoroughly to coat avocado with paste. Add remaining onion, cilantro and the tomato.  Gently fold to incorporate all the ingredients. Add more chopped serrano and salt to taste. Serve with freshly made tortilla chips or corn tortillas.

Recipe courtesy of Rosa Mexicano restaurants (


Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 590mg
  • Potassium 490mg
  • Carbohydrate 9g
  • Fiber 6g
  • Sugars 2g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 4%