Try this La Parilla Authentic Guacamole recipe, or contribute your own.
Suggest a better descriptionEverybody knows how to make guacamole, right? Wrong. Please, no lime or lemon, no sour cream. This recipe makes what is probably the most commonly made guacamole in Mexico. It is very rich and buttery, and is so simple to make, it can be done at the last minute. We make guacamole to order at Cafe Marimba, adding a little cilantro and roasted tomato, and we serve it right in the molcajete in which it is made. Quickly mash the avocados and chiles together and season with salt. Guacamole should be chunky. Taste for seasoning and serve immediately. Makes about 1 cup. Posted to CHILE-HEADS DIGEST V3 #083 Date: Sun, 25 Aug 1996 23:39:27 -0400 From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.3mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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