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Dip, Dip and Dip again! Wicked Guacamole
15 August 2014 @ 12:54

 In Valencia the temperature has been around 36ºC, which as far as I’m concerned is bloody hot and the only things I feel like are cold drinks, cold soups, salads and well anything cold! It just happened that I was talking to an old Mexican friend who used to run a restaurant here in Valencia the best Mexican restaurant ever, called La Mordida (now they are only in Madrid where they have 6 restaurants. and as we were chatting I remembered the incredible guacamole they used to serve. It was unbelievably good. I was soon craving it and when I got home I decided to make some. Funnily enough, that evening we had some guests over so I thought it might be a nice appetizer with a glass of Albariño, to get things off to a start.

I have been making fresh guacamole for quite a long time mainly because the guacamole here in Spain that can be bought from the supermarket look processed and the wrong colour, so I don’t tend to go near it. I must admit that the fresh guacamole sold in the UK is much better.  But after trying the guacamole from La Mordida there was no going back, I stole the recipe and it was dip, dip, and dip with my tortilla chips from that point onwards! 

Guacamole is really simple, almost so simple I feel a bit daft publishing this post, but I decided to do it as I know there are a lot of people out there who still buy their guacamole in plastic tubs from the supermarket because they think it must be too difficult to make or haven’t really ever given it any thought. I was one of them until I saw it being made. It’s a joke, once you’ve done it, you’ll never buy ready made again. I still have friends who ask me how I make it and when I tell them the recipe they can’t believe how simple it is. So I thought I would share this really simple recipe with you all. I am sure many of you already know how to make guacamole but for those who haven’t made it yet, this will help you along. 

Like all traditional recipes everyone has their own touch or twist, but this recipe is apparently the authentic one according to my dear Mexican friends… so who’s to argue with them! In Europe many people include tomato in their guacamole that isn’t exactly traditional. Traditionally the tomato is eaten along side the guacamole in a “salsa” called ‘Pico de Gallo’, which I will also share the recipe for, don’t worry, absolutely fantastic too!

These are the ingredients you’ll need for 4 people:

3 large mature avocados (nor green, nor over-ripe, make sure there at the right point in the maturation process.)

This diagram will help :


2 dessert spoons of finely diced red onion.
2 dessert spoons  of coarsely chopped fresh coriander.
½  Serrano chile (optional) also finely chopped
½ lime squeezed (or lemon)
Salt and Freshly crushed black pepper 


Quite simply cut in half, remove the  pit, sccop out the flesh and mash coarsely with  a fork in a bowl. Add the finely chopped red onion, the coriander and the chili, if you want it. Then squeeze the juice of half a lime over the top and sprinkle salt and freshly ground pepper over the top. Mix with a fork and taste for seasoning. It should not become a creme it should be like a lumpy paste. Let it sit for 10 minutes in the fridge and serve with a bowl of “pico de gallo”.


The “pico de gallo” couldn’t be simpler,  it is exactly the same as before except you substitute the avocado for 2-3 ripe plum tomatoes (but not too ripe – the skin shouldn’t wrinkle when you press it), which are the most similar in flavour to the tradicional mexican “jitomato”. Now all you need to do is serve them up with a bowl of nacho corn chips.

Easy and delicious.

I know it’s not very Spanish, but it’s “Latin” and very refreshing!


Like 2


eggcup said:
15 August 2014 @ 15:48

Hi Ian.
I always found it incredible that people in our village didn't even know what guacamole was, despite the whole area being covered in avocado, olive and lemon trees... In all our years there, no-one ever made it; neither did they do the famous half an avocado, with oil and vinegar (which I used to eat all the time years ago). They also rarely squeezed their oranges to make juice. Lots of this fruit just rotted on the ground... I put it down to spoilt kids who preferred shop-bought rubbish.
All the best.

eos_ian said:
15 August 2014 @ 16:24

Yes it is just amazing. I'm not sure about your area but here in Valencia I wouldn't put it down to spoilt kids and shop-bought rubbish. Actually it couldn't be further from the truth. We have orange trees everywhere and they are often abandoned and left to rot. Not because they don't drink orange juice, everyone drinks it here, but because of the time and cost of collecting them. They just can't afford it. They pick what they can consume and leave the rest. Valencians love their home grown fruit and veg and only when there is a serious surplus do you see them rotting. In fact it is only oranges and olives really, everything else is harvested correctly around here, at least.
Thanks for stopping by Eggie and leaving a comment

marlowjen said:
16 August 2014 @ 08:20

Thank you Ian for yet another fab foodie article. It is good to read articles written by someone who actually knows good food, local customs and the area. Having lived in the Castellon area I do know the very low prices the growers were offered for their fruit often which is very sad, and as you said it made no economic sense to pick all the fruit. Keep your foodie articles coming Ian.
In Jerez I am now buying fabulous avocados grown in the Costa Tropical!

Roy Leon said:
16 August 2014 @ 08:39

Fantastic recipes Ian, I have used them and similar for many years.
It's also delicious with ample garlic.
However I have always added a little Jalepeño for the extra bite.
Whilst this is readily available in Jars in Northern Europe, I cannot find it in the Estepona area. Anyone in the area spotted any.?
I ask Spanish friends and they have never heard of it.
Or perhaps it is just my pronunciation.

Bruca said:
16 August 2014 @ 14:42

Lidils often do the jars of Old el Paso jalapenos

eos_ian said:
17 August 2014 @ 16:18

Thanks for stopping by again marlowlen! Glad you are enjoining the articles. Roy you can also get jalopeños in a small tin from carrefour, the brand is "La Costeña" they always have them in stock.
Thanks again for your comments :-)

neddie said:
18 August 2014 @ 00:56

....when you say " 3 avocados" i assume you are referring to the Haas variety. There are other varieties which are usually green in colour and much bigger but they don't turn nearly as dark as the ones shown in the pic.

....Some readers may like to try some hot sauce such as Tabasco in the guacamole !!

Rob said:
18 August 2014 @ 08:37

What no Garlic

eos_ian said:
18 August 2014 @ 11:52

Hi yes I am referring to the Hass variety. It's the only variety you'll find in Spanish supermarkets on a daily basis. The other variety you mention is the Fuerte avocado, not readily available in my area atleast. As far as I am aware traditionally guacamole doesn't have garlic, although it has become very popular to include it as with tomato etc. I personally don't like garlic in guacamole but as with all traditional recipes there are thousands of versions. Thanks for commenting

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