Some would say that garlic is an absolute no-no in guacamole. But this resort in one of Mexico’s most colonial towns, bucks tradition.
Preheat the oven to 350 degrees Fahrenheit.
Drizzle the garlic in olive oil and wrap in foil. Place into the preheated oven and bake for 15 minutes. After 15 minutes remove the garlic cloves and mash them with the back of a spoon until a paste is formed.
Grind the white onion, chiles, cilantro and salt together to form a paste. Add lime juice.
Cut the avocados into halves, remove the pits, and squeeze the flesh out of the shells. Mash into the chile mixture, fully incorporating all ingredients. Add the garlic paste. The mixture should not be completely smooth.
Stir in all but 1 tablespoon of the tomatoes. Adjust seasoning if necessary, and then top guacamole with the remaining chopped tomatoes, onion, chiles and cilantro.
Serve with oven-baked tlayudas or tortilla chips.