Mexican cuisine is still foreign throughout Southeast Asia.
With the exception of a Mexican restaurant here and there in major cities and along the “Lonely Planet Trail”, dishes like tacos, quesadillas, or tamales do not exist.
But that doesn’t mean Mexican foods are foreign. Avocados, guavas, corn, tomatoes, beans, chocolate, vanilla, and of course chili peppers, are a part of everyday life here. All foods originating from Mexico that made their way to the region along the Spice Route half a millennium ago.
As was the case with the people of Okinawa deciding to use turmeric for tea, it is always fascinating to see how cultures incorporate new foods and spices into their local dishes. When the avocado journeyed across the world from Mexico to Southeast Asia, the fruit found its way into milkshakes.
I like the occasional avocado milkshake, but for me, the avocado is forever Mexican. It’s forever Guacamole.
A chunky mix of avocado, tomato, garlic, onion, chili pepper, cilantro, lime, and a light touch of spices (cumin, ancho chili powder and some Ginger-Lime Sea Salt!!).
Guacamole is the dip that always runs out before my chips do. Especially when a particular Malaysian is sitting beside me…
Chunky Guacamole recipe
Ingredients
- 2 ripe avocados – sliced in cubes see video below
- 2 tomatoes – chopped and seeds removed
- 1 small red onion – diced
- 2 cloves garlic – minced
- 1 red serrano chili pepper optional – chopped and seeds removed
- A few squeezes of fresh lime juice
- Bunch of cilantro leaves – chopped
- Ginger-Lime Sea Salt to taste
- 1/4 tsp of freshly ground black pepper or to taste
For the Guacamole seasoning:
- 1/4 tsp of Season with Spice’s ground cumin
- Pinch of Season with Spice’s ancho chili powder
Instructions
- Prepare all ingredients first before cutting open avocado, since the fruit will begin to oxidize.
- In a mixing bowl, combine tomatoes, onion, garlic, and chopped chili pepper (if using).
- Slice open avocados, remove pit, cut fruit into cubes, and add into the mixing bowl. Squeeze in lime juice to help counteract the oxidation (browning) of the avocado fruit.
- Mash avocado with a fork to get desired consistency (leave some in larger chunks for texture!). Add in ground cumin and ancho chili powder. Mix everything well. Season with Ginger-Lime sea salt and freshly ground black pepper.
- Finally add in chopped cilantro. Stir to combine. Taste to adjust any seasonings if needed. Squeeze in more lime juice if desired. Enjoy!
