Recipe Notes (Adapted from the tableside preparation at Rosa Mexicano, NYC)


Kosher salt

½ cup chopped fresh cilantro

1 large jalapeño, minced

2 ripe avocados

6 to 8 cherry tomatoes, diced

¾ cup finely chopped red onion


Place a healthy pinch of kosher salt in your lava bowl (molcajete) or mortar bowl. Add 2 tablespoons of the cilantro and 1 teaspoon of the minced jalapeño. Using the bowl’s pestle or the side of a wooden spoon in a circular motion, grind the ingredients together well. Now your bowl is seasoned and you are ready to continue.

Insert a paring knife into the avocado until the tip hits the pit inside. Gently slide the knife around the avocado from end to end and around to the other side. If done properly, one twist will provide you with two neat halves. To re­move the slippery pit, simply (and carefully) tap a sharp kitchen knife into the center of the pit, twist, and pull up. Tap the knife on a cutting board, and the pit will pop right off. Repeat with the other avocado.

Now, with the paring knife, gently score the avocado halves into a ¼-inch checkerboard pattern (be careful not to cut through the avocado skin—your hand is under there!). Scoop the diced avocado into the lava bowl. Add the remaining ingredients—you might want to reserve some of the jalapeño until you check the heat level. Mix well, but don’t overdo it. This recipe is meant to be chunky. Taste, and adjust salt and spice levels. Serve it up in the lava bowl—we like it with a mix of yellow and blue corn chips.