And since they make the guac in front of you at said restaurants, I decided to actually pay attention when I went to Cafe Atlantico last week.
A note: our ingredients are the same, with the exception of the fact that A) I only sometimes add jalapeno and B) At Oyamel/Atlantico, if you kick in an extra $1, Cotija cheese gets added (kinda like queso fresco, and YUMMY). But there were differences in technique.
We both used a mortar and pestle but they had one of those awesome, giant granite ones, as mine is relatively small (I usually end up just doing a few ingredients in it and then adding to a larger bowl).
I squeeze in nearly a full lime’s worth of juice – they lined the mortar with lime and that was the extent of it.
I add salt as I go along – they salt the avocados and that’s it.
The tomato/onion/cilantro proportions looked about the same, but they don’t really do a lot of pestle-ing (is that even a word?) They rely on wooden spoons for ingredient-combining, which I think makes for a fluffier texture.
I ended up foregoing the M&P technique when I was at Andrej’s BBQ this weekend and I do think it was slightly more fluffy. I think my new plan is to buy Said Giant Mortar from World Market and try exact recreation. Now, if only I can easily find Cotija…
How do you make guac?