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2000s Recipes + Menus

Maricel’s Guacamole

Makes enough for 24 taquitos (about 4 cups)
  • Active time:15 min
  • Start to finish:15 min
June 2009
Unlike many guacamoles, this one is extremely straightforward, even plain. It’s not very hot, and there’s not really very much cilantro. It’s all about the avocados, in fact—the way guacamole should be when it’s an ensemble player. Like refried black beans, it helps meld the various components of a taquito, but it also adds a buttery, nutty freshness all its own.
  • 6 ripe 6- to 8-oz avocados, quartered, pitted, and peeled
  • 1/2 cup chopped cilantro
  • 1 cup minced white onion
  • 2 to 3 fresh serrano chiles, minced (including seeds)
  • 2 tablespoons fresh lime juice, or to taste
  • Coarsely mash together all ingredients in a bowl with a fork. Season with salt.

Recipe by Maricel Presilla

Photograph by Gabriele Stabile

Keywords
latino,
vegetarian,
gourmet entertains,
maricel presilla,
fiesta forever

Fiesta Forever

When Maricel Presilla, a restaurateur and major authority on Latin cooking, throws a party, she thinks big. Really big. And since she believes that ‘el barbecue’ can be a key to a culture, we couldn’t pass up the chance to spend a day in her world, with her food. You’re invited, too.