The secret to this restaurant’s famous guacamole is their chili paste. The guacamole is prepared tableside and served in a molcajete shaped like a pig. A molcajete is a traditional stone bowl made from lava rock used for grinding and mixing, similar to a mortar and pestle.

Ingredients:

Chile Paste Ingredients:

• 1 tablespoon finely chopped white onion
• 1 firmly packed tablespoon chopped fresh cilantro
• 2 teaspoons finely chopped jalapeno, or more to taste
• 1 teaspoon salt, or as needed

Additional Ingredients:

• 3 medium ripe but firm Hass avocados (about 8 ounces each)
• 3 tablespoons diced tomato
• 2 firmly packed tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• Salt if necessary
• Tortilla chips and/or fresh corn tortillas

Get Started:

Step 1:  Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Step 2:  Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Step 3:  Gently toss the cubes of avocados in the chili paste so that every piece is coated evenly.

Step 4:  Serve with tortilla chips or fresh corn tortillas.