"Mexico in Manhattan! Prepared table side, this guacamole alone is worth traveling to New York to experience. Served as an appetizer at the 2002 James Beard Awards Dinner... need I say more!"

Guacamole en Molcajete from Rosa Mexicano

1 Haas avocado
3 Tbsp. Chopped onion
1 teaspoon chopped, seeded jalapeno chile
1 ½ tsp. Chopped cilantro
2 Tbsp. Chopped tomato (discard juice and seed)
salt

Combine 1 Tblsp. Of the chopped onions, ½ tsp. Of the chopped jalapeno and ½ tsp. Of the cilantro with ½ tsp. of the salt in the molcajete (a lava stone bowl used for grinding and mixing). With the back of a wooden spoon (the salt and the stone help in grinding), mash the ingredients into a paste. Split the avocado in half, and remove the seed. Slice the avocado lengthwise in about ½ to 1/4 inch strips, and across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it). Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.

Add jalapenos and salt to taste.
Serve with corn tortillas and chips.