Ingredients Jump to Instructions ↓

  1. 1 large garlic clove

  2. 12 leaves cilantro

  3. 1 large ripe but firm Haas avocado

  4. 12 crystals rock salt

  5. 1 tablespoon Mexican lime juice

  6. 1/3 cup peeled, deseeded, finely chopped and drained cucumbers Freshly ground mixed peppercorns (black, green, white, pink, Szechuan) Round tortilla chips Grated cotija, as an accompaniment

Instructions Jump to Ingredients ↑

  1. Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper. Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).


Send feedback