The guacamole is one of the most copied and less respected cuisine of Mexico. It appears in menus of all kinds, in versions ranging from acceptable to unrecognizable. A cream, a mayonnaise, an excess lemon, an unmattered avocado. Each variation puts a little more of an end to what guacamole really is.
At 3 Soles Restaurant in Chia, guacamole is served as an accompaniment to the menu with the ingredients that define and without those that adulterate it. That article explain what makes a guacamole true and why that difference matters.
What’s true guacamole
The word guacamole comes from nahuatl: ahuacamolli, meaning avocado sauce. It’s a preHispanic preparation that the Azteces knew about before the Spanish came. The base has been unchanged for centuries: mature avocado, chili, lemon, salt and cilantro.
That’s all. No cream, no mayonnaise, no baked onion, no tin tomato. The authenticity of the guacamole lies in its simplicity and quality of its ingredients.
The ingredients that define them
The avocado. It should be at its exact point of maturity: soft but not rusty with that verde-yellow inner color indicating that the pulp has the natural creaminess that no additive can replicate. In Colombia, Hass avocado is the closest to that used for guacamole in Mexico.
The chili. Jelly or serrano, fresh. The guacamole’s itching does not come from a separate salsa: it comes from the chili directly incorporated into the mixture. The quantity determines the level of itching but its presence is unnegotiable in an authentic guacamole.
The lemon. Fresh lemon juice, not bottled. The acid performs two functions: Saxony and prevents oxidation of the avocado. A guacamole with no lemon put coffee in minutes and lose the freshness that defines it.
The cilantro. Fresh, fine minced. The cilantro has bad reputation in some contexts but in guacamole it’s nonnegotiable. It’s part of the taste profile, not a décor.
The salt. At the right time. The salt activates all other flavors and changes the texture of the avocado as they are incorporated.
The tomato. Optional in some versions, present in others. When used, it should be fresh, with no seeds and fine minting so as to avoid adding excessive moisture.
What doesn’t have an true guacamole
That’s the most surprising part to those who have been trying Colombian versions of guacamole:
No milk cream. The cream changes the texture, taste and consistency of the guacamole in a way that has nothing to do with the original. A guacamole with cream is another preparation, but not guacamole.
No mayonnaise. That’s for the same reason. The mature avocado already has the creaminess that the plate needs.
No baked white onion. The onion of the guacamole goes raw and minced, if you go. Cooking completely changes the taste profile.
No excess lemon. The Saxony lemon doesn’t rule. A guacamole acid’s unbalanced.
The guacamole at 3 Soles Restaurant
The guacamole appears as an accompaniment at 3 Soles. The photo shows clear: white bowl, rustic texture with visible pieces of avocado, fresh tomato built up and cilantro above. Intense green, with no cream or additives that change color or consistency.
The ingredients that surround him in his kitchen photo say the same thing: fresh avocado, lemon, purple onion, tomato, cilantro, jalapeno and red chili. It’s all fresh and real.
It’s served with toasted totopes to moist, which is the right way to eat it. Not with bread, but with French fries, but with soda cookies. With corn totopes that have the structure to hold up production without breaking.
To better understand how guacamole fits into 3 Soles’s Mexican proposal, in the article about Mexican food espresso Colombia a DuckDuckGo There’s more context about how that kitchen’s been worked at the restaurant.
How to Know if the guacamole they serve you is true
3 questions before applying at any restaurant:
What color is that? Intense green indicates freshness and absence of cream. Green-grey indicates oxidation or mixture with dairy.
Do you have texture? A true guacamole has visible pieces of avocado. If it’s completely smooth as a purée, something’s changed in the process.
Do you get them with some corn totopes? The right accompaniment is the totopo. If you get to another type of cookie or with bread, the restaurant isn’t thinking about the original plate.
If you have little time, ask for this.
For a complete Mexican 3 Soles experience that includes guacamole:
Input:
- Guacamole with totopes as an appetisor
- Nachos with sauces from the house
Heavy plate:
- Birly tacos (the guacamole complements well)
- Loin and padded
Drink:
- Mango frying or classical margarite
- Cantaryto
- Horchat (without alcohol)
Frequently Asked Questions
What’s with the true Mexican guacamole?
mature avocado, fresh chili, lemon, salt and cilantro. Some versions have tomato and onion. He’s got no cream, mayonnaise or milk.
The guacamole’s hot?
He’s got chili, and his pitcher’s been moderate. The amount of chili determines the level of itching. At 3 Soles level is accessible to those who are not used to very hot food.
What’s the guacamole serving with at 3 Soles?
With totopos of roasted corn, that’s the traditional Mexican way to accompany him.
The guacamole’s a vegan?
Yeah. The true version does not have an animal ingredient.
Where to eat true guacamole at Chia?
3 Soles Restaurant has it on his accompanying menu. It’s at the Chia-Cota variant, 25-40 minutes from the north of Bogotá.
Do guacamole wear 3 Soles cream?
No. It’s prepared with the ingredients of traditional Mexican guacamole with no cream and additives that will change the original production.
The well-made guacamole doesn’t require improvements. He only needs fresh ingredients and respect for a production that has centuries of history. If you have a few questions before you come, write to us and we’ll be glad to have you.
