Guacamole and margaritas by Mexican chef Martha Ortiz

Escape isolation and be transported to the idyllic beaches of Tulum with these flavoursome recipes by Mexican chef Martha Ortiz. 

Recipe: guacamole nationalista 

The modern word guacamole comes from the Nahuatl word, āhuacamolli (avocado sauce). It was created by the Aztecs and consumed by them long before contact with Europeans (archaeological evidence shows that avocado trees were cultivated as early as 750 BC). Traditionally, avocados were mashed and eaten without any additional ingredients; however, after Europeans (namely the Spaniards) came across the fruit, they created their own iterations of guacamole and the way it was eaten evolved. 

Ingredients
150g brown onion, chopped  
Fresh lime juice, to taste
800g avocado
100g cilantro (coriander), chopped 
90g serrano chile, chopped and seeded, or to taste 
Salt, to taste
Pomegranate seeds, to taste 
Requesón (white moist cheese—the Mexican version of ricotta)
Corn tortillas, cut in triangles and fried, on the side or maíz tostadas

Method

1. Soak the onion in lime juice for half an hour, and then drain.

2. Carefully mash the avocado in a bowl or molcajete (a traditional lava-stone mortar with a pestle).

3. Add the cilantro, onion, and chile.

4. Season with salt and pepper.

5. Serve the guacamole in an elegant plate and decorate with the pomegranate seeds, the requesón cheese, and the tortilla triangles.

6. Add a slice of lime to garnish.

Recipe: classic margarita 

There are many stories about who created the quintessential Mexican cocktail, the margarita; however, the most well-known story is that it was invented in 1938 by Carlos Herrera at his restaurant Rancho La Gloria in South Tijuana. It is said that he created it after a restaurant guest told him she was allergic to all spirits except tequila and did not like to drink spirits straight. To cater to her needs, Herrera threw together the world's first margarita and the rest is... well, a little tipsy. 

Ingredients
40ml Patrón Silver tequila
20ml Cointreau orange liqueur
20ml fresh lime juice

Method

1. Prepare your glass by running a wedge of lime around half of the rim and dip into salt.

2. Combine the Tequila, Cointreau, and lime juice in a cocktail shaker.

3. Add a handful of ice cubes.

4. Close and shake vigorously for 10–15 seconds.

5. Strain into an elegant glass.

6. Add a slice of lime to garnish.