When I was in Zihuatanejo to research the unique tradition of “Pozole Thursday,” I encountered the best guacamole ever. I’ve always believed guacamole should be simple and unadulterated. And this one meets that criteria with a simple, spicy twist. I was at the Viceroy resort (now defunct and transformed into the Thompson), where chef Jose Paco Isordia Dorantes made his signature guacamole for me. He adds a spicy kick of roasted habaneros. The chilies are fully charred and then mashed into a pulp along with roasted garlic so there’s never a super-hot mouthful of habanero. Rather, the chilies provide a subtle, always there spicy-yet-floral undercurrent to the otherwise rich and decadent avocado. Here’s the simple recipe.
Chef Paco’s Guacamole
1 habanero chile, roasted until completely charred
1 large garlic clove, lightly roasted, then peeled
Coarse sea salt
3 small avocados, pitted and peeled
2 Tbsp chopped Roma tomato
2 Tbsp chopped onion
2 Tbsp chopped cilantro
Combine the habanero and garlic in the bowl of a molcajete along with a generous pinch of coarse sea salt, and gently grind everything into a paste. Add the avocado and a hearty squeeze of lime, and gently mash until the avocados lose their shape and are fully incorporated with the habanero paste but still chunky. Top with equal stripes of tomato, onion, and cilantro. Stir lightly.
NOTE: After the Viceroy closed, chef Paco opened his own place in Zihuatanejo, Mito Restaurant & Wine Bar.
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