The true Mexican avocado dip, made not by stirring, but by crushing aromatics in a volcanic stone mortar (molcajete) before gently folding in perfectly ripe avocados.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In a molcajete (or mortar), combine half the onion, half the serrano chiles, half the cilantro, and the coarse sea salt.
Grind these ingredients with the pestle (tejolote) until they break down into a fragrant, wet green paste.
Halve the avocados, remove the pits, and score the flesh in a grid pattern. Scoop the chunks into the molcajete.
Using a spoon (not the pestle), gently fold the avocado chunks into the aromatic paste. Do not mash it into a smooth purée; it must remain chunky.
Fold in the remaining onion, serrano, cilantro, and the diced tomato if using.
Squeeze the lime juice over the top, fold once more, and serve immediately with tortilla chips.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
