It is time to drop the tomatoes and onion of its guacamole, America, forever. This super simple but spicy recipe is inspired by years of lazy Sunday afternoon dedicated to the roofs or patios of friends in Mexico City, roasting meat and cacti pallets, pouring micheladas. Many occupied urban professionals who breastfeed the hangover on weekends swore for this style. This is not a guacamole to use as a garnish, this is a central piece. It demands nothing more than avocado, garlic puree, serrano peppers in cubes, marine salt and juice of Lima. Maybe some finely chopped coriander in the upper part. Use a molcajete or a mortar and a patch to better merger all flavors.
(Myung J. Chun / Los Angeles Times)
This guacamole will be misleading as a simple broken avocado in a bowl, but after a bite, heat and acid of its naked ingredients they could never return to the tricolor guacamole (or any of the irregular interpretations of social networks) . Use shredded toasted on tortilla chips bought in the store or, with any tortilla sitting in your refrigerator, frying with the flash and the noise with thick salt while it is still hot, you cannot match the crunch of a fresh and warm chip low low avocado buttery.
