To make guacamole in a molcajete, grind the chile, onion and salt into a paste first, then mash the avocado on top and finish with lime, cilantro and tomato. You need ripe avocados, a cured molcajete and about 10 minutes. Serve it right in the stone bowl.
What you need for molcajete guacamole
Pick avocados that give a little when you press near the stem. Hard avocados will not mash, and very soft ones turn watery. Use a white onion, fresh serrano chiles and coarse salt: the coarse grains help the stone grind.
Here are the amounts for 2, 4 and 8 people. Every family adjusts the chile and lime, so taste as you go.
| Ingredient | 2 people | 4 people | 8 people |
|---|---|---|---|
| Ripe Hass avocados | 2 | 4 | 8 |
| White onion, finely chopped | 2 tablespoons | 1/4 cup | 1/2 cup |
| Serrano chiles | 1 | 2 | 3 to 4 |
| Coarse salt | 1/2 teaspoon | 1 teaspoon | 2 teaspoons |
| Cilantro, chopped | 2 tablespoons | 1/4 cup | 1/2 cup |
| Lime juice | 1/2 lime | 1 lime | 2 limes |
| Roma tomato, seeded and diced (optional) | 1 small | 1 to 2 | 2 to 3 |
Your molcajete must be cured before the first batch. If it is new, follow our guide on how to season a molcajete first. A Mexican molcajete of real lava rock comes with its temolote, so you have both pieces ready.
How to make guacamole in a molcajete step by step
- Chop the chile and onion into small pieces so they grind faster.
- Put the chile, onion and salt in the molcajete. Grind with the temolote in small circles, pressing down, for about 1 minute, until you have a wet, rough paste.
- Add half of the cilantro and grind a few more turns. The stone releases its smell right away.
- Cut the avocados in half, remove the pit and scoop the flesh into the bowl.
- Mash with the temolote. Press and turn, then scrape the sides with a spoon. Stop while it still has small chunks.
- Squeeze in the lime and fold in the tomato and the rest of the cilantro with a spoon.
- Taste with a chip. Add a pinch of salt or a squeeze of lime if it needs it.
Why this order? The salt works like sandpaper against the stone and breaks the chile and onion into a paste. That paste spreads through the avocado, so every bite tastes the same. If you add the avocado first, you get pieces of raw onion instead.
Lost or broke your pestle? A replacement temolote in volcanic stone gives your molcajete its partner back.
What size molcajete do you need for guacamole?
Think about how many people you feed most days. Two avocados make a little less than 2 cups of guacamole, and eight avocados fill a party bowl.
- For 2 people, a small bowl works well. The heart molcajete with 3 legs has a 6 inch interior that holds nearly 2 cups.
- For a family of 4, the 8 inch Mexican molcajete is about 8 inches wide and 5 inches tall. If your batch is big, grind the paste first and mash the avocado in two rounds.
- For 8 people or a party, the 10 inch Mexican molcajete is a full 10 inches across and holds enough guacamole or salsa for a crowd.
Heavier is a good sign. The 8 inch weighs 7 to 8.8 lb because it is real lava stone. If you are not sure your molcajete is real stone, see how to tell a real molcajete from a fake one.
How to serve guacamole in the molcajete
Serve it in the same stone you used to make it. It looks like it came from your abuela's kitchen, and there is one less bowl to wash.
- Smooth the top with the back of a spoon and add a little chopped onion, cilantro and tomato on top.
- Put the molcajete on a folded towel or a wood board so it does not scratch the table.
- Put chips, tostadas or warm tortillas around it, with lime wedges on the side.
- Make it last: prepare it no more than 1 hour before you eat.
The pig molcajete is a fun one for the table: it grinds like any volcanic rock molcajete and makes people smile. Every one of these molcajetes is handmade in Mexico. Browse all of them in our molcajetes collection.
Tips if your guacamole is not coming out right
- It tastes a little gritty. That is normal with a new molcajete. Grind one more round of rice and rinse, as in the curing guide.
- It is watery. Seed the tomatoes and pat them dry, or skip the tomato.
- It is too hot. Mash in one more avocado and a little more lime.
- It is turning brown. Press plastic wrap right on the surface and keep it in the fridge. Stir before you serve.
- It needs more flavor. Add salt a pinch at a time. Salt brings out the avocado more than extra lime does.
To clean the molcajete, rinse it with water and scrub with a brush. No soap needed. Let it dry in the air before you put it away.
Want to keep going? The same stone makes a great salsa. Try our molcajete salsa recipe next.
Where the word guacamole comes from
Guacamole comes from the Nahuatl word ahuacamolli. A Nahuatl and Spanish dictionary printed in 1571 describes it as a dish of avocados with chile. In many families the recipe has stayed simple: avocado, chile and salt, ground in stone. Learn more about the bowl itself in what is a molcajete.
Make your guacamole in real lava rock
Every molcajete and temolote here is handmade in Mexico from volcanic stone.
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Frequently asked questions about molcajete guacamole
Can you make guacamole in a molcajete?
Yes, and it is the traditional way. The rough stone crushes the chile, onion and salt into a paste that mixes into the avocado. You can serve it in the same bowl.
What size molcajete do you need for guacamole?
A bowl that holds nearly 2 cups, like the heart molcajete, is enough for 2 avocados. For a family batch, use an 8 inch molcajete and mash in two rounds if needed. For a party, a 10 inch molcajete holds enough for a crowd.
Why do you grind the chile and onion before the avocado?
The salt and the stone break the chile and onion into a paste. That paste spreads evenly through the avocado. If you add the avocado first, the onion stays in raw pieces.
Do I need to cure my molcajete before making guacamole?
Yes. A new molcajete can leave small bits of stone in your food. Cure it with rice and salt first, and your guacamole will come out smooth.
What is molcajete guacamole?
It is guacamole made and served in a molcajete, the Mexican mortar of volcanic stone. The chile, onion and salt are ground first, then the avocado is mashed with the temolote. The result has more texture and flavor than guacamole mixed in a plastic bowl.
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