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Monte Albán Guacamole

Yield 3 1/3 cups (serving size: 1/3 cup)
This is how the guacamole at Monte Albán might have tasted. For historical fidelity, we have omitted the garlic and citrus juice because these ingredients were introduced by the Spanish. Fortunately, the tartness of the Tomatillo Purée makes up for the lack of lemon juice. Spread on the Shrimp-and-Guacamole Tostadas, or serve as a dip with baked tortilla chips.


  • 1 cup Tomatillo Purée
  • 1 teaspoon minced seeded serrano chile
  • 1/2 teaspoon salt
  • 6 peeled ripe avocados, seeded (2 pounds)

Nutrition Information

  • calories 113
  • caloriesfromfat 83 %
  • fat 10.4 g
  • satfat 1.6 g
  • monofat 6.4 g
  • polyfat 1.4 g
  • protein 1.6 g
  • carbohydrate 6.1 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 150 mg
  • calcium 11 mg

How to Make It

  1. Combine Tomatillo Purée, serrano chile, salt, and avocados in a bowl, and mash the mixture to desired consistency. Cover and chill.