Guacamol Salvadoreño / Salvadoran Guacamole by Alicia Maher
In El Salvador, guacamole is not mashed, but gently cubed. The hard boiled eggs and the Romano cheese give it a distinctive texture and unique Salvadoran flavor. I get all nostalgic every time I make it. My family and friends love it. I also like this recipe because is simple, fresh and delicious. The addition of oregano depends on the tradition of the home preparing it, my grandmother always sprinkled this aromatic herb on top, I continue doing the same.
- 3 large ripe avocados (1½ to 1¾ pounds)
- ½ cup chopped onion
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 hard-boiled egg, thin sliced or crumbled
- 1 tablespoon grated Romano cheese
- ¼ teaspoon dried oregano (optional)
Peel, pit, and chop the avocados into small cubes. Add the onion, lemon juice, salt, and pepper, and mix gently so as to keep the guacamole chunky rather than a smooth purée.
Garnish the guacamole with the sliced or crumbled hard-boiled eggs and cheese. If desired, sprinkle the oregano on top.
You can find more recipes like this in my cookbook, Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking.