Recipe courtesy of Mari Meyers

Guacamole de Molcajete

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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1 large garlic clove

12 leaves cilantro

1 large ripe but firm Haas avocado

12 crystals rock salt

1 tablespoon Mexican lime juice

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


  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.
  2. 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).