Make Your Guacamole in a Molcajete for Better Flavor! | Kenji's Cooking Show

Summary by Krater

Kenji Lopez-Alt demonstrates how to make traditional guacamole using a molcajete, explaining the etymology, why pounding ingredients releases more flavor than chopping, and how to select and ripen avocados.

From the video

Answers: How do you make traditional guacamole in a molcajete?

• guacamole recipe
• molcajete vs food processor
• avocado ripening and ethylene gas
• traditional Mexican guacamole techniques

Ingredients

• onion
• serrano chili
• cilantro
• salt
• avocados
• lemon juice
• queso fresco
• tortilla chips

What it concludes

• Pounding aromatics in a molcajete releases significantly more aromatic compounds than chopping with a knife or food processor.
• Putting aromatics in the freezer for 10 to 15 minutes before incorporating can help rupture cells if not using a molcajete.
• Putting avocados in a bowl together accelerates their ripening due to ethylene gas concentration.
• Putting seeds in guacamole does not prevent it from turning brown.
• Adding acid like lemon or lime juice increases browning slightly, so cold temperatures and minimizing air exposure are the primary ways to prevent browning.