Chipotle: We know that you know that guac is extra, but have you ever thought about what makes it so delicious? Well, it starts with sourcing the best whole ingredients possible, and ends with a quick mash in our restaurant. In fact, it’s so easy, we’re going to show you how to do it below.
THIS IS ALL YOU’LL NEED:
- 2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
- 2 tsp lime juice
- 2 tbsp cilantro (chopped)
- 1/4 cup red onion (finely chopped)
- 1/2 jalapeño, including seeds (finely chopped)
- 1/4 tsp kosher salt
HOW TO DO IT:
1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.
Savvy move by Chipotle. People are going nuts right now. I’ve had three people ask me today if this was legit. It is, sort of. It’s the right ingredients, which probably wasn’t too hard to guess if you’ve ever eaten guacamole ever in your life, ever. Hass avocados are the Babe Ruth of avocados, the creme de la creme, if you will. If you can get your hands on those puppies, don’t think twice about it. In regards to the red onion and jalapeño, I would use the term “diced” instead of “finely chopped” but maybe I’m splitting hairs there. Anyone who knows anything about guacamole knows these are the exact ingredients you need. Guacamole is best served sans tomatoes. Simply put, they do not belong. (I’m getting to the thing they left out, just bare with me.)
Here’s the thing. This is a personal portion of Chipotle guac*. I have no idea if the ratio is right because the only recipe I knew was based off of “one case of avocados”. And to add onto that little facto, I’m fairly certain there weren’t exactly 48 in each case, some had more, some had less. But my point is that when you break down ratios into smaller portions, you get different flavors. I’m sure if you follow this recipe you’ll have no disappointments. BUT… Chipotle omitted an integral component of their coveted guacamole…the chef, AKA me. It’s a known fact I made the best guac. The Kitchen Manager and the General Manager both told me I made the best guac they’ve ever tasted. And you don’t earn those accolades by following a recipe. The great ones play by their own rules.
The recipe served as guidelines for me at best. And once I figured out exactly what I was doing, it was just muscle memory. I didn’t count measurements or anything, my hands just knew what to do. Nobody seemed to mind because the final product was always spectacular. I’m not gonna say I was running that place from the back of the house, but I was basically handed the keys to the guac kingdom. Little secret that I’ll let you all in on though – I always added extra salt and lime juice. Not too much, but just enough where it was noticeable and exactly what it needed to reach that next level so many of us have sought.
Two things about Chipotle. One – it’s not all glitz and glamour. When I first started working there, I thought it was so cool because everyone loves Chipotle. I quickly remembered that it’s almost a fast food restaurant so I was far and away the most educated employee there (I was 19). At orientation, the manager put out a bunch of chips and guac for us to snack on. Right as everyone was leaving we caught one woman putting all the extras in her bag because she, and I quote, “thought they were cool to take home”. Hilarious. Also, working in the kitchen was brutal. If you worked the early shift, you spent the morning cutting onions and burning holes in your eyes. I literally cried every single day dicing onions for hours. And if you worked the late shift, you wouldn’t walk out the door before 12:30am when they closed at 10. Every inch of that place, well at least the one I worked at, was cleaned top to bottom every single night.
Two – For years I’ve had this idea that can probably double their guacamole sales. When you first get to the counter, you should be face to face with a kitchen crew member who is preparing the guac right up in front on a workstation adjacent to the front line. People would LOVE to see how the guac gets made. They could be doing anything, making guac, cutting vegetables, marinating the chicken/steak (one of my favorite tasks). People would buy more if they saw it being made, that’s just logic. That’s why people pay a premium for the full hibachi experience. The average customer would absolutely be more inclined to get guac with their meal if they watched someone making it at the counter. And that’s why you put them first in line. Get them excited about the guac before they order so that by the time they get to ordering, they just have to get some of that guacamole.
*guac is a street/slang term for “guacamole” originated in the back kitchen at Chipotle in Freehold, NJ.