Guacamole Chamacuero
Photo credit: “From My Mexico, © 1998, 2013 by Diana Kennedy, published by the University of Texas Press”. A traditional guacamole dish served with crispy corn chips.
Photo credit: “From My Mexico, © 1998, 2013 by Diana Kennedy, published by the University of Texas Press”. A traditional guacamole dish served with crispy corn chips.
By Diana Kennedy, adapted from Letici a Sánchez, Comonfort, Guanajuato
Between Celaya and San Miguel de Allende lies the little town of Comonfort, formerly known as Chamacuero and renamed after the former Mexican president Ignacio Comonfort, who died in the area. This unusual guacamole is an old family recipe given to me by Señora Sánchez. It is made in late summer and fall, when the peaches, grapes, and pomegranates are ripe in the local orchards. This guacamole lends itself to many inauthentic innovations.
Pears or other fruits may be substituted. If peaches are not in season, substitute pear.
Crush the onion, chiles, and salt together to a paste.
Stir in the avocado pulp, peaches, grapes, lime juice, and half the pomegranate seeds.
Mix well, sprinkle the surface with the remaining seeds, and serve at room temperature.
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