Making guacamole with Pati Jinich

Emmy-nominated Mexican host and star of “Pati’s Mexican Table” and New York Times bestselling author Pati Jinich recently shared her “unexpected guacamole” recipe at the Mexican Cultural Institute while dozens of special guests watched and then made their own.

About 40 guests enjoyed live music, avocado-rich drinks and food from the country’s Yucatan Peninsula, Oaxaca and Sinaloa before preparing guacamole alongside the Mexican Cultural Institute resident chef and Georgetown University graduate. The Nov. 14 event celebrated her new role as Avocados from Mexico’s first-ever Avocado Culinary Ambassador.

At cooking stations equipped with avocados and cooking utensils, including a plastic molcajete, Jinich gave step-by-step instructions to prepare what she described as her “unexpected honey, ginger and pistachio guacamole.” Once finished, guests indulged in their creations, and a lucky few tasted Jinich’s just-made batch of guacamole. Chef Jinich then encouraged them to try each other’s final products.

Pati Jinich’s “unexpected” guacamole recipe

Ingredients

• 1 tablespoon ginger, fresh, peeled, finely chopped 
• 1 tablespoon honey 
• 2 tablespoons lime juice, freshly squeezed 
• 1–2 tablespoons piquín chiles, dried, crushed or chopped 
• 1 teaspoon kosher or coarse sea salt 
• 3 EA. avocados from Mexico, halved, pitted and diced 
• ¼ cup + 2 tablespoons pistachios, coarsely chopped 
• 1–2 tablespoons fresh chives, chopped

Instructions

1. In a medium bowl, mix the ginger with honey, lime juice, dried piquín and salt until thoroughly combined.
2. Add the diced avocado, mash and mix. 
3. Add the ¼ cup of pistachios and mix until well combined.
4. Transfer to a serving bowl and garnish with the remaining pistachios and fresh chives.

Ana Ambrosi, senior director of corporate communication and public relations at Avocados From Mexico, shares that a curated collection of recipes utilizing fresh avocado — which includes the recipe for the evening’s guacamole — was made for this partnership.

In the ceremonial post bestowed on her by Avocados From Mexico (a wholly-owned subsidiary of the Mexican Hass Avocado Importers Association that focuses on marketing the popular fruit), Jinich championed the nutrient-rich avocado, showcasing its dietary benefits, culinary versatility and importance in Mexican culture.

“In this new role, I’m going to continue giving tips and recipes to really show the incredible opportunities and possibilities for what you can do with avocados,” says Jinich. “They elevate any dish they are used [in]. It doesn’t matter if it’s pizza, hamburger or sushi.”

Along with a new guacamole recipe, Jinich also shared tips on how to pick the perfect avocado. 

“First of all, I don’t think people should be intimidated by bringing avocados into their homes. A lot of people don’t know when the avocado is ripe, but it’s very easy to learn,” explains Jinich. ”An avocado is ripe and ready to use when the skin is black. When you hold it, and it gives a little bit to your touch, it’s ready to eat. But if you find avocados that are hard and green, bring them home, put them in a bowl and they will ripen in a few days.”

– Story by Eduardo Coyotzi Zarate

– Copy edited by Mariana Benitez Arreola and Michelle Benitez