5 ripe avocados (the bigger the better)
15g table salt
3 green chillies, such as jalapeno, serrano or cayenne, finely chopped
100g coriander (cilantro) leaves, finely chopped
juice of 3 limes
1 tablespoon extra virgin olive oil

When I was a child, I remember my dad loved to eat guacamole and chicharron rolled up in a taco. Now, of course, guacamole is everywhere, most commonly eaten as a dip with tortilla chips. It’s actually extremely easy to make; it just depends on the avocados you use. In Mexico, we are lucky enough to have a huge variety of avocados at our disposal, but outside of the country there is less choice. I recommend using hass or fuerte avocados, as they are large, creamy and easy to peel.

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1.Gently mash the avocado in a bowl and stir through the remaining ingredients. Your guacamole is ready!
2.Guacamole is best eaten on the day it is made, as the avocado will start to discolour once peeled, but if you do have leftovers it will keep in an airtight container in the fridge for 1-2 days.
3.You can add two diced tomatoes if you like.

Recipes extracted from
Comida Mexicana by Rosa Cienfuegos
RRP $55, published by Smith Street Books,
Photography ©Alicia Taylor
Food Stylist ©Deborah Kaloper
Illustrations by Evi O

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