Easy, breezy yummilicious Guacamole

Easy, Breezy and Yummy, what not to like about a recipe like this? Even the Emperors loved it, the kingly dish

A Kingly Dish

The women of the palace labor away, preparing enormous quantities of food for the evening meal of the emperor Montezuma and his retinue.

One woman in particular is in charge of preparing Montezuma’s favorite dish, ahuacamolli. Working quickly, just before it is to be served, she and her helpers peel the ripened ahuacatl fruit.

They remove the large pits and the leathery skin, then drop the green flesh of the fruit into their molcajetes and mash it into a chunky paste.

Next, they add a few dollops of a sauce made from vine-ripe tomatoes, green chilies and a dash of sea salt.

As each woman’s batch is completed, it is carefully piled onto a large, finely crafted ceramic platter, imported exclusively for the Royal Household from the city of Cholula, across the snowcapped mountains to the east.

Then, when all is ready, a young maiden cradles the platter in her outstretched arms and carries it into the dining hall.

With head bowed, she kneels down and places the dish before the great and powerful Montezuma. He casually takes a warm corn tortilla from the basket at his side, folds it in half and uses it to scoop up a bite of the ahuacamolli.

He savors its flavor and creamy texture, then smiles and nods his approval.

Taken from http://www.mexicofile.com/holyguacamole.htm


Make sure you use ripened avocados and high quality fresh ingredients. Make your own twists, make this recipe yours, and let me know what you did to adapt it to your taste, in the comments, so I can also try.


My simple and fabulous Guacamole


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  • V
  • VG
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I just love guacamole. For breakfast, lunch or dinner it is something I never get tired of eating. This recipe is really easy, fast and delicious. The purists will say that red bell pepper does nt belong here, but hey, transforming food is what results in beautiful twists on very well known dishes.

Nutrition per portion

  • 1 medium avocado (I used hass)
  • 1 tbsp apple cider vinegar (less if you do not fancy a more tangy taste)
  • 2 tsp chopped red bell pepper
  • 1 tbsp chopped tomato
  • 1 tbsp chopped coriander
  • salt and black pepper to taste
  • 1 tsp lemon juice
  • 1 tbsp finely chopped onion
  • 1/2 tsp of minced garlic
  • 1 tbsp EVOO
  • Peel the avocado, and remove the stone
  • Scoop the flesh to a cutting board and chop it finely, until you have a nice, smooth paste (I do not like my guacamole chunky).
  • Add the onion, garlic, coriander, tomato and bell pepper and fold into the avocado
  • Add the lemon juice,  vinegar, and olive oil and mix
  • Season with the salt, black pepper

Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.

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