Woman – you don’t need lots of ingredients to make guacamole. You only need three. That’s how they serve it Tulum, Mexico, and that’s good enough for you and me.
Tulum is PRICEY except for Avocados
Tulum, Mexico is the new “it” Instagram location as of late. It’s also “expensive”, as in the price of everything from haircuts to hotels is likely to be the same as it is in the USA.
Well, why in the sam hell would you go there then? It is the most expensive city in Latin America.
Because the guacamole is cheaper.
Avocados are mostly from Mexico. In 2017, Mexico supplied most of the avocados that were imported into the US.
You know how you go to the grocery store and a single avocado is $2? Not $2 a pound, but $2 each?
Well in Mexico, the guacamole is way, way, cheaper because the avocados are grown locally.
So the one of few things in Tulum, Mexico that is cheaper than it is in the US is the guacamole, so a reason you may want to visit.
Only 3 Ingredients
However what is so interesting about the guacamole in Tulum (because all I could afford to eat was guacamole and cheap tacos) is that there’s nothing in it.
It’s literally just avocadoes, lime, and salt.
F*** the cilantro, red onion, and jalapeno found in most other guacamoles, namely the one from Chipotle.
What’s more is that they don’t even cut up the avocadoes. It’s all just mushed together into a chunky puree.
Serve it Tulum Style
I ordered guacamole from 6 different restaurants, and they all served it the same way.
Spread out over a plate with tortilla chips standing upright in the green mush.
No separate bowl of guac and chips.
I guess it’s meant to be eaten right away, so the chips don’t get soggy sitting in the guacamole.
This way, you can wade the chips through the plate, scraping up avocado mush, toying with those tortilla chips and you gently wade them into your mouth.
Yes, tres appetizer for a first, second, or third date.
3 Ingredient Guacamole – Tulum Style
- 1 ea avocado preferably a Haas avocado
- 1/4 ea lime a wedge is all you need!
- salt to taste
- tortilla chips thick cut preferably
Cut the avocado in half. Remove the seed, and scoop out the green flesh into a bowl
Squeeze the lime wedge over the avocado. Add a pinch of salt.
Using a fork, mush the avocado into a chunky puree.
Taste and add more salt if it doesn't taste tasty enough.
Spread the guacamole over a plate, and insert the tortilla chips on top to serve Tulum style. Serve immediately!
- Haas avocados are the most buttery avocados you can buy, but if you can’t find them, any avocado will do!
- Since there is so little lime juice in this recipe, it’s best to serve right away. This is not a make ahead dish.
- If you do happen to have leftovers, squeeze additional lime juice on top to keep the top from turning brown and cover with plastic wrap directly on top of the guacamole.
- Thick cut tortilla chips most mimic the tortilla chips served in restaurants that are actually made fresh by deep frying leftover tortillas. However, you can use any tortilla chips you have (including my personal favorite store bought ones, Tostitos!)