Pujol Charred Avocado and Heirloom Tomato Salad with Salsa Macha
Salsa macha — a chunky, oil-based chilli condiment from Veracruz, built from dried chillies, garlic, and peanuts or seeds fried in oil — is one of Enrique Olvera’s signature obsessions at Pujol in Mexico City. He has described it as the Mexican equivalent of a Southeast Asian chilli oil: complex, shelf-stable, and transformative. At Pujol, charred avocado halves appear as a recurring motif — the comal blackens the exterior, creating a concentrated, bitter edge that cuts through the richness of the fruit. Pairing this with ripe heirloom tomatoes and the deep, nutty heat of Pujol-Salsa-Macha is one of the most celebrated compositions to come from the Pujol kitchen.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Ripe but firm Hass avocados | 2 large |
| Heirloom or ripe plum tomatoes (mixed colours) | 400 g |
| Flaky sea salt | to taste |
| Extra-virgin olive oil | 1 tbsp |
| Fresh cilantro leaves | 2 tbsp |
| Thinly sliced white onion (rinsed) | 2 tbsp |
| Fresh lime juice | 1 tbsp |
| Micro herbs (optional, for garnish) | small handful |
For the dressing: → Pujol-Salsa-Macha
Method
- Halve the avocados lengthwise and remove the stones. Do not peel them.
- Heat a comal, cast-iron skillet, or grill pan to very high heat until smoking. Place the avocado halves cut-side down directly onto the dry surface with no oil. Press gently with a spatula.
- Char for 2–3 minutes without moving until the cut face is blackened in patches and the avocado just begins to warm through. The flesh should not cook fully — you want the contrast of charred exterior and cold, creamy interior.
- Remove from the heat. Using a large spoon, scoop the avocado flesh from each half in one piece and set on a cutting board. Slice into 1.5 cm wedges.
- Slice the heirloom tomatoes into irregular wedges or rounds. Season with flaky salt and the olive oil; let them rest for 5 minutes.
- Arrange the tomatoes on a platter. Lay the charred avocado wedges over the top, char-side up.
- Spoon the Pujol-Salsa-Macha generously over the avocado and tomatoes — be liberal; this is the seasoning, not just a garnish.
- Scatter the rinsed onion slices, cilantro leaves, and micro herbs over the top.
- Finish with a squeeze of lime juice and more flaky salt if needed. Serve immediately.
Notes
- The charring is done without oil and at the highest possible heat — this is crucial. Oil will steam the avocado rather than char it.
- Olvera’s philosophy at Pujol is that fire is an ingredient, not a technique. The black marks on the avocado are intentional flavour, not an accident.
- Pujol-Salsa-Macha contains its own oil — no additional dressing is needed. The tomato juices and avocado fat complete the dish.
- Heirloom tomatoes of different colours (yellow, green, red, striped) are both visually and flavourally ideal. In season, a mixture of 3 or 4 varieties elevates the dish significantly.
- This salad does not keep — serve immediately after assembly. The charred avocado begins to oxidise and the tomatoes soften quickly.
- At Pujol, this has been served as a tostada base, as a composed salad plate, and as an amuse-bouche element; the format is flexible.
Dressing: Pujol-Salsa-Macha