Chef Robert Santibañez says "There is a very important textural thing to guacamole -- we never really mush up the avocado. You want to feel everything." He crushes only enough of the avocado to warrant it consideration as a dip rather than a salad, but leaves the rest of the cubes intact, bathing them in the vividly flavored chile sauce, "a bit like salad properly dressed in vinaigrette."
Recipe adapted from Truly Mexican (Wiley, 2011). Genius Recipes
Makes about 1 3/4 cups
2 tablespoons finely chopped white onion
1 tablespoon minced fresh jalapeno chile, including seeds
1/2 teaspoon Maldon Salt
1/4 cup chopped coriander
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime
Chop the onion, chile and coriander on a cutting board with a large knife, and then transfer to the mortar. Then mash the onion, chile, salt (the coarseness of salt helps you make the paste), and half of the coriander to a paste in the mortar. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.
Photos: Food 52.