Guacamole at Viceroy Zihuatanejo (photos by Brad A Johnson)
I was in Zihuatanejo recently to research the unique tradition of “Pozole Thursday” (story coming in the Register’s travel section Sept. 7). And while I was there, I encountered the best guacamole ever. I’ve always believed that guacamole should be simple and unadulterated. And this one meets that criteria, with a simple, spicy twist. At the Viceroy resort, chef Jose Paco Isordia Dorantes adds a spicy kick to his guacamole with roasted habanero chilies. Because the chilies are fully roasted and then mashed into a pulp along with roasted garlic, there’s never a super-hot mouthful of habanero in this dip. Rather, the chilies provide a subtle, spicy-yet-floral undercurrent to the otherwise rich and decadent avocado. Here’s the simple recipe.
Chef Paco’s Guacamole
1 habanero chile, roasted and charred
1 large garlic clove, lightly roasted, then peeled
Coarse sea salt
3 small avocados, pitted and peeled
1/2 lime
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.
