Guacamole de Hierbas. Credit: Shawn Campbell
Ingredients
FOR THE FONDA FINA GUACAMOLE
Fresh lime juice: 1/2 cup
Kosher salt: 1.5 tsp
Shallots: 1/4 cup (finely diced)
Serrano peppers: 2 tbsp (finely diced)
Cilantro leaves: 2 tbsp (roughly chopped)
Ripe Hass avocados: 4
FOR THE SALSA VERDE DE ACEITE
Fresh cilantro: 1/2 cup (finely chopped)
Flat-leaf parsley: 1/2 cup (finely chopped)
Chives: 2 tbsp (finely chopped)
Fresh lemon juice: 1/4 cup
Garlic: 2 cloves (finely chopped)
Apple cider vinegar: 2 tbsp
Freshly cracked black pepper: 1/2 tsp
Neutral blended oil: 3/4 cup
Jalapeño: 1 tbsp (finely diced)
Kosher salt: 3/4 tsp
FOR ASSEMBLY
Salsa verde de aceite: 2 tbsp
Queso fresco: 2 tbsp (crumbled)
Smoked Maldon salt: 1 pinch
Nixtamal tostadas: 4
Cilantro leaves: for garnish
The guacamole de hierbas at Alma Fonda Fina is treated as a composed dish rather than a simple dip, built on carefully seasoned avocado and finished with bright herbs, gentle acidity, and crisp nixtamal tostadas for contrast.
How to make Guacamole de Hierbas
01.
Make the Salsa Verde de Aceite
- In a bowl, combine the cilantro, parsley, chives, lemon juice, garlic, apple cider vinegar, black pepper, oil, jalapeño, and kosher salt.
- Mix until fully incorporated.
- Taste and adjust seasoning as needed.
- Set aside.
02.
Make the Guacamole
- In a large bowl, combine the lime juice, kosher salt, shallots, serrano peppers, and chopped cilantro.
- Mix well.
- Halve the avocados, remove the pits, and scoop the flesh into the bowl.
- Using a spatula, gently fold the avocado into the mixture, keeping the texture chunky.
- Taste and adjust seasoning if needed.
03.
Assemble and Serve
- Spoon the guacamole into a serving bowl and use the back of a spoon to create a shallow indentation in the center.
- Spoon the salsa verde de aceite into the indentation.
- Sprinkle the queso fresco around the edges and finish with a pinch of smoked Maldon salt.
- Garnish with cilantro leaves and serve with the tostadas on the side.
