The Best Guacamole Recipe Ever

Best Guacamole Recipe Ever

Are you ready for Cinco de Mayo? Whether you are staying home or going out, a Cinco de Mayo celebration is not complete without guacamole. Guacamole isn’t difficult to make at all, the secret is using only the freshest ingredients and appreciating how to balance all the components to create the perfect flavor profile. I love my guacamole with chunks of fresh, buttery avocado but with a little tang (lime) heat (jalapeno) and freshness (cilantro). I wish I could take credit for this recipe, but it has been generously shared by Chef Prasad Chirnomula, owner and operator of Oaxaca Kitchen. And you might of guessed, if you live in Connecticut, this is the place to be on Thursday to experience delicious and authentic Mexican cuisine and celebrate Cinco de Mayo!

Oaxaca Kitchen, located at 223 College St, New Haven, CT, will be featuring drink specials all day on Thursday at the bar, including $6.00 margaritas and sangrias, $4.00 Corona’s and Modelo’s. Giveaways and DJ “AJ” will be spinning tunes starting at 6:00pm! The kitchen, led by Chef Prasad Chirnomula (Thali, Thali Too, and INDIA are his other restaurants) offers customers an authentic experience with recipes direct from Oaxaca, Mexico, including tacos, empanadas, tamales, enchiladas, fajitas, traditional Mexican moles, freshly made salsa and guacamole and house-made margaritas. Below is the guacamole recipe, enjoy!

INGREDIENTS

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 Jalapeno chiles, stems and seeds removed, chopped to small dices
2 tablespoons cilantro leaves, finely chopped
1/2 to 1 whole fresh lime juice (based on personal taste and size of limes)
1/2 teaspoon coarse salt
1/2 ripe tomato, seeds and pulp removed, chopped
Thin slices of red radishes for garnish. Serve with tortilla chips or sliced cucumbers.
1/2 teaspoon of finely minced garlic and roasted (optional)

METHOD

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
Using a wooden ladle, mash the avocado (remember to leave it a bit chunky)
Add the chopped onion, cilantro, lime or lemon, salt and mash some more. Chili peppers vary in their hotness. So, start with a half of one chili pepper and taste to adjust accordingly.
Before serving, add the chopped tomato to the guacamole and mix and garnish with radishes and some more chopped tomatoes and cilantro.
Serve immediately with tortilla chips and cold beer!

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More about the chef: Oaxaca Kitchen in New Haven, CT is one of four restaurants owned and operated by international Chef Prasad Chirnomula. When you taste Chef Prasad Chirnomula’s food, you know immediately that you are in the hands of an artist. Whether it is Indian cuisine in one of his four Thali restaurants, or Mexican in his latest Oaxaca Kitchen in New Haven, both critics and guests have grown to count on his consistently delectable and nuanced food. It was no exaggeration when the esteemed Rosengarten Report called him “…the most exciting Indian chef in the United States.” The New York Times review of Thali gave it a coveted “Excellent” rating and celebrated Chef Prasad’s cuisine: “unusual, exciting, and so varied that I am never bored with eating there.” And that is the crucial factor that has made him a superstar. His flavorful and creative dishes rise above the categories of “Indian” and “Mexican.”