Guacamole is ideal for informal occasions such as appetizers with nachos or vegetables, meetings with friends or parties. It can also be enjoyed on more formal occasions. as is the case as a garnish for meats, as an accompaniment to dinners or as the main ingredient of breakfasts and snacks.
Very present in Spanish cuisine, the greenest sauce, originating from the Aztec civilization, in 1200 ADhas been exported throughout the world as one of the most identifiable signs of Mexican cuisine. But with the move to other countries, It has lost some of its original ingredients.
To remedy this, the prestigious Mexican chef Silvano Ramos, executive chef of the Bahía Príncipe Riviera Maya hotelwhich belongs to the Spanish tour operator Soltour, wanted to share the “authentic” recipe for guacamole, a dish that he describes as “authentic and representative” of his gastronomy and which “although it seems simple” has its trick to preserve the essence of the dish. Basically, in his words, “natural ingredients and respect for the product”.
The head chef, who was creator of the menu with which Soltour celebrated its 50th anniversary at the resort last October where he works, reveals what the ideal preparation of guacamole should be, after more than 25 years of experience in the kitchen and with a way of preparing it that is very inspired by the cooking of his mother and grandmother.
According to the specialist, succeed with the perfect guacamoleyou need to get two large, very ripe avocados, a small, very ripe tomato, a quarter of a brunoise white onion, a seeded and finely chopped jalapeño or serrano pepper, the juice of half a lemon (without squeezing too much, specify, so as not to add too much bitternessplus a small handful of chopped fresh coriander leaves and salt to taste.
To prepare it, simply cut the avocados in half, remove the stone and scoop out the pulp with a spoon. Once in a bowl, mash the avocados until you obtain the desired consistency (that is to say with or without reverse). Later, add the chopped tomato, onion and serrano pepper and mix gently. Squeeze the lemon juice over the mixture then add the chopped coriander. Season with salt and mix again until all ingredients are incorporated. “My secret,” Ramos reveals, “is add a little olive oil to make the sauce more creamy and glossy“.
Of course, to be able to take it as an accompaniment to any dish or directly with toast or nachos, It is important to consume it as soon as possible. This will prevent it from darkening.. And to present it, the chef also recommends decorating it with a few additional coriander leaves. With these simple tips, the Mexican chef believes that any household can replicate the food he serves and that, according to him, it goes “beyond food”: “You have to excite and tell things with each dish”he declares.
The gastronomy expert, who began his career at the age of 14 and started in 1999 as a kitchen assistant after moving from Acapulco to the Riviera Maya, and who has worked in the kitchens of large hotel chains in the Mexican region in addition to being certified as an executive chef at the Anáhuac University of Cancún Quintana Roo, considers that success in his work is based on “form teams with talented colleagues, know the local product and always offer more than what is asked.”
“Being a chef is not about having Michelin stars, the best chef is the one who does it with the best team behind him, through dedication, love and above all one who leads by example by continually improving down to the smallest details and being humble at all times because we learn every day”, says Ramos. With this philosophy, in 2022 he joins the Bahía Príncipe Riviera Maya hotel, in which he had the opportunity to be in charge of the menu for the 50th anniversary of Soltour, which was held at the complex a few weeks ago. A menu that he describes as “elegant, fine, fresh and authentic” in which he has tried to combine “traditional Mexico with ingredients from around the world”.
He thus composed a menu which began with a kampachi tartlet which, in its assembly, symbolized the sun. “I combined it with tiger milk, masago, nori, pores and watermelon radish. I was looking for a bright starter, with acidity and texturewhere the Mexican coast will meet the elegance of Japanese crude oil.
The main course was a Wagyu ingot with morels, truffle, corn, peas, cassava and vanillawho was born from “desire to unite the wealth of the territory with the sophistication of technologywith a combination that I wanted to explore between forest and tropics.”
For dessert, he chose a tribute to his environment: a reinterpretation of queso de pelota which combines ““a contemporary bite that evokes Yucatan tradition and the flavors of home”.
“When I was invited to create the menu for Soltour’s 50th anniversary, I knew I had to design more than just a menu: I wanted to tell a story. A story about time, memory and flavor; on how cuisine can celebrate half a century of journeys,” concludes the expert.
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