Chef notes
This TODAY Food staff-favorite guacamole has the perfect ratio of ingredients, plus a great backstory, according to Gabriel Kolofon, executive chef at The St. Regis Punta Mita in Mexico:
"I love this zesty guacamole recipe because it tells a story about Mexico's rich heritage. Once the avocado base of the guacamole is complete, I finish the dish by topping it with fresh cilantro, shredded cotija cheese and homemade pico de gallo to represent the green, white and red colors of the Mexican flag. The colors presented in the Mexican flag have great meaning. The green color signifies hope and prosperity, the white represents peace and the red symbolizes the blood of Mexican heroes."
Ingredients
- 1 serrano chile, chopped
- Kosher salt
- 6¾ tablespoons fresh lime juice, plus more as needed (100 ml)
- 5 avocados
- 3 1/3 tablespoons olive oil (0.05 Lt)
- 1/4 white onion, chopped
- 3 tomatoes, diced
- 1 bunch fresh cilantro, chopped, plus more for garnish
- 1/4 cup cotija cheese, shredded (50 g)
- Tortilla chips, for serving
Preparation
1.In a clean bowl, mix the serrano chile with a pinch of the salt and lime juice.
2.After 5 minutes, add the avocados and mash all of the ingredients together. Taste the mixture. If it is too salty, increase the acidity with more lime juice if it is necessary and finish with the olive oil.
3.To create a pico de gallo, in a clean bowl, add the onions, tomatoes and cilantro with salt and lime juice.
4.To complete the preparation, serve the guacamole in a bowl, finishing it off with the pico de gallo, shredded cotija cheese and fresh cilantro, which represent the colors of the Mexican flag (green, white and red). Enjoy!!
