Sunshine and warmer weather call for guacamole and a margarita on the patio of your favorite Mexican restaurant. It’s hard to find a more classic or crave-able version than the one at Berkeley’s Comal. On a busy Friday or Saturday, chef Matt Gandin and his team serve up to 200 orders of their guacamole. It’s made with California Hass avocados and six other ingredients. Served with their flaky, housemade chips, it’s a match made in spring heaven.
Comal’s Guacamole
Ingredients:
¼ clove garlic, chopped
1 tablespoon white onion, diced
¼ small serrano chile diced
Salt
1 teaspoon cilantro, chopped
1 large Hass avocado
Juice of 1 lime
Directions:
Place garlic, onion, serrano pepper and a pinch of salt in a mortar (or bowl) and smash with a pestle until almost smooth. Add the cilantro and mash more.
Cut the avocado in half. Scoop one half into the bowl and mash until smooth. Dice the other half and fold it in for contrasting texture. Finish with lime juice and salt to taste.
— Courtesy Matt Gandin, Comal, Berkeley
