My favorite guacamole

Easy Recipe for Guacamole

There is really only one dip in Mexico and it is guacamole. At local parties you won’t see the trite onion dip, yogurt with herbs dip, even bean dip, unless you are at the home of a foreigner. If you are lucky enough to have Mexican friends who invite you to a fiesta, there will be guacamole to start things off. This is an easy recipe — all guacamole is easy to prepare — with one difference from the usual. Instead of mashing all the avocado, I cube one third of it and stir the pieces into the mashed avocado for added texture and chunkiness. And it is full of all the veggies you find in salsa.

It was almost a chore to have to follow a recipe for guacamole, but I had to in order to give you the amounts. But from now on, I won’t use a recipe, and you won’t need to either after you’ve made it one time. This is the kind of dish you just eyeball and taste-test. More tomato? A little more onion for crunch? Your  tongue will tell you how much salt, lime juice and chile. You can cut back or increase any of the amounts to change the proportion of veggies.

Just don’t add mayonnaise, whatever you do. There are actually recipes that call for this, as if a ripe avocado isn’t creamy and rich enough. Pureed peas (?) and onion powder (please!) are also not allowed. This is the real thing, made with traditional ingredients.

My Favorite Guacamole

  • 3 ripe avocados
  • 1/3 cup minced onion
  • 3 roma tomatoes, finely chopped
  • 1-2 serrano chiles, minced; seeded if you want less heat
  • juice of 1 or 2 small limes
  • 3/8 teaspoon salt
  • 1/4 cup cilantro, minced
  • Cilantro leaves and radish slices for garnish
  • tostadas (corn tortilla chips)
  1. Roughly mash 2 avocados with a fork. Cut the remaining avocado into small chunks or cubes.
  2. Combine remaining ingredients.
  3. Adjust salt, chile and lime juice if needed. Don’t be shy of salt — it can make a flat flavor stand up and be noticed.
  4. Garnish and serve with tostadas

Notes ~

~ If you make guacamole ahead of time, don’t stir in the lime juice. Instead, mix everything else together and pour the lime juice over the surface, making sure it covers completely. This will prevent the guacamole from darkening. Stir in the juice at serving time. Or press clear plastic wrap onto the surface. 

~ Cilantro stems are edible and tasty. Discard the tough, larger stems, but keep the tender ones. They taste just as good as the leaves and add crunch.

~ A little etymology, thanks to Wikipedia: “Guacamole” comes from an Aztec dialect via the Nahuatl word,  āhuacamolli, from āhuacatl (“avocado”) + molli (“sauce”). Nahuatl is the language of the Aztecs and still spoken today in small villages in central Mexico.

~ And gracias to the Aztecs for giving guacamole to the world!

Protected by Copyscape Duplicate Content Check


7 thoughts on “My favorite guacamole

  1. Arva1

    Nice guacamole recipe !

    I would just point that what you wrote about guacamole being the only dip in Mexican cousine and that only foreigners have different dips in parties is not accurate, probably that’s the case in the Jalisco/Nayarit coast region where you live (Which I know, but not well enough).

    Bean dips are very common in some areas of Mexico, so other kind of dips in parties.

    That being said, I can’t remember any other kind of traditional mexican dip other than guacamole or bean dip.

    Great blog btw ! I found it looking for some authentic Mexican recipes in English for some of my non spanish speaker friends. I’m from Mexico City living overseas.

    Saludos !


    1. Thanks for your input, Arva. I’m glad to hear bean dips are popular, also. I have never seen any here, but you are right — it is probably a regional thing and not common in Jalisco or Nayarit. I have seen hot, melted cheese dips at restaurants, but never at parties. Thank you for sharing the recipes with your non-Spanish speaking friends. I hope they enjoy them.

  2. Pingback: Botanas Mexicanas for Super Bowl Sunday « Cooking in Mexico

  3. Pingback: Que es la jicama? « Cooking in Mexico

  4. I’m right there with you about writing down a recipe for something I make out of my head. Thanks for taking the time to do it for the rest of us though! Great pic at the top. I love your presentation and close-up shot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s