Rosa Mexicano’s Guacamole Delight-MainPhoto

Rosa Mexicano’s Guacamole Delight-MainPhoto
Unlike any guacamole you may have had before, the signature version from New York’s famed Rosa Mexicano restaurants is made in a molcajete, which is a traditional Mexican lava stone bowl used for grinding and mixing. You can also use a mortar and pestle for similar results at home, but if you should be in the neighborhood of this amazing restaurant one must experience it firsthand. (Actually, make that “neighborhoods” as they have several locations!) If you manage to get there, be sure to try their signature pomegranate Margarita as well. Besides being the perfect complement to the flavors of the guacamole, you can keep telling yourself you’re only drinking it for the antioxidants.

The guacamole is ready in well under 30 minutes. Although if you go in person it seems they can make it in under a minute, as if by magic!  I suggest chopping everything in advance (except the avocados)—and you will be able to go from start to finish before you can say ¡Andale!

Read Related: Mario’s Easy Guacamole


1 TBSP white onion, finely chopped
1 TBSP chopped fresh cilantro, firmly packed
2 TSP jalapeño,  finely chopped, or more to taste
3 medium ripe but firm Hass avocados (about 8 oz each)
3 TBSP diced tomato
2 TBSP chopped fresh cilantro, firmly packed
1 TBSP finely chopped white onion
Salt to taste
Tortilla chips and/or fresh corn tortillas


  1. Make the chile paste. Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.
  2. Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete.
  3. Repeat with the remaining avocado halves. Add all the avocado to the paste and gently mix together, then add the rest of the ingredients and fold—be careful to not stir too hard: leave the avocado pieces as intact as possible. Add jalapeño chiles and salt to taste.

Yum, yum.  If you’re like me you’ll want this so much you’ll make this restaurant a destination the next time you’re in New York. Tell them Mar sent you!