Joi Ito — Cooking
Meal Notes
Our First Guacamole in Thimphu
Lunch, Sep 10th, 2026   /   guacamole, Mexican

Our first guacamole in Thimphu, made for lunch with all local ingredients in a molcajete we ordered from Amazon. It turned out well, and Keo liked it.

We ground the cilantro, garlic, onion, and jalapeño together first, then mashed in the avocado and tomato.

Base Recipes

  • GuacamoleGuacamole (Thermomix)
    3 ½ oz onions, halved
    1 serrano chili, deseeded
    ½ - 1 oz lime juice
    ½ - 1 tsp salt, to taste
    2 - 3 sprigs fresh cilantro, leaves only
    7 oz tomatoes, quartered
    18 oz ripe avocado, cut into pieces (2-3 avocados)

Photos

Ingredients in the molcajete before grinding.
Cilantro, garlic, onion, and jalapeño before grinding.

The ground base in the molcajete.
The ground base, before adding avocado and tomato.

Guacamole after mashing in avocado and tomato.
Avocado and tomato mashed into the base.

Finished guacamole with a spoon in the molcajete.
Finished guacamole, ready to take to the table.

Guacamole served on the lunch table.
Lunch, with guacamole served in the molcajete and chips alongside.

Recipes prepared