Olive oil guacamole, Cabo style
Chef Larbi Dahrouch, who helms the more casual restaurant in Los Cabo's Palmilla One&Only resort, makes one of the best damn guacamoles I've ever tasted. His secret is simple: add a touch of high-quality olive oil for richness and throw in more cilantro than you think you can handle. Also, don't skimp on the lime and salt. The more lime, the longer your guacamole will last and the better it will taste. Promise.
6 ripe avocados
2-3 limes, sliced
1-2 Serrano chiles, stems and seeds removed, minced
1/2 bunch fresh cilantro, finely chopped
1 medium shallot
1 1/2 teaspoon Kosher salt
A dash of freshly grated black pepper
2 tablespoons excellent olive oil
Serve with tortilla chips
Cut the avocado in half and remove flesh and seed. Place in a bowl and roughly mash with a fork. Don't overdo it here.
Add the lime juice, chiles, cilantro, shallot and salt. Keep adding more lime juice and salt as needed. Then, start drizzling the olive oil to add richness.
Taste and adjust. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.