Hi, I'm Jax, the Guacamole Expert. Welcome to your home for all-things guacamole. Here, you'll find your Guac 101. I've answered common questions by category, and made it easy to share with your friends. They'll be impressed with your new-found guac knowledge.
Guacamole always looks good, but sometimes it’s worth going the extra mile. Try adorning your dip with edible flowers to transform your guacamole into a delicious bouquet. If you’re throwing a fiesta, serve your guac in a margarita glass and line the rim with seasoning salt. Guacamole even enjoys dressing up for Halloween!
Got room for dessert? Not only does dessert guacamole exist, it tastes amazing. It may seem odd, but you can satisfy your sweet tooth with this dark chocolate raspberry dessert guac or these decadent chocolate guacamole cannolis. Share your dessert with loved ones and save room for seconds.
Did you hear the one about the two avocados who went on a date? It was pretty guacward. What is guacamole’s favorite exercise class? Avo-cardio! Why was the guacamole in a bad mood? It had a chip on its shoulder. There’s plenty more where these came from.
Guacamole and omelets are a match made in the skillet. Start your day by whipping up this omelet with ham and swap the avocados on top with a helping of guac. Or fold the guacamole inside the omelet for a rich and creamy center.
So, here’s the scoop: Guacamole ice cream has yet to happen, but if you come up with a way to do it, I want to be the first to know. While we’re waiting, it might help to know that the creamy texture of avocados makes them a natural fit for ice cream. Try this avocado and banana ice cream or this coconut avocado ice cream for inspiration.
There are plenty of ways to make delicious quesadillas with guacamole. Once you’ve grilled up your quesadilla, spread your guac across the top or load it into the center. My favorite method, though, is simply dipping my quesadilla slices directly in the guacamole bowl like a gooey, cheesy chip.
Oh, you mean guac dogs? Hot dogs are the perfect handheld snack for backyard barbecues, picnics, or tailgate parties and are made ever more delightful when served with guacamole. Try these Chicago style guacamole hot dogs, or these clever Chilean style hot dogs that are topped with guac, sauerkraut, and mayo.
You can bet your buns that guacamole is a terrific spread for burgers of any kind. Check out this recipe for guacamole burgers, perfect for a backyard cookout, or prep appetizers like these spiced turkey burger sliders with avo-feta guacamole, that are designed to feed a crowd. You can even whip up a guacamole made specifically for a vegetarian burger.
No matter how you slice it, guac is great on pizza. Spread a spoonful on your favorite veggie or meat lover’s pie, or go all in by swapping the pizza sauce with guacamole, like we did in this Chicago style avocado chicken pizza. Pro tip: Deep-dish pizza has more space for guac.
Guacamole toast is like avocado toast’s cool, delicious cousin. You get all the joys of avocado toast with the added sophistication of tomato, onion, and tangy lime. Better yet, try spooning feta cheese and mango guacamole or shrimp guacamole on your toast to make the most of the experience.
Guacamole salad is just extra-chunky guacamole. So chunky, in fact, that you’ll need a fork to eat it — like chicken or potato salad. Any guacamole can be a salad if you chop the guacamole ingredients into large bite-size pieces instead of mashing them together. Just remember: As with any salad, presentation is key.
There are 24 hours a day to enjoy guacamole. For breakfast, try pairing guacamole with fresh eggs. For lunch, top your soup or sandwich with a dollop of guac. When it’s 5 o’clock (somewhere), pair guacamole with a craft cocktail. And when your sweet tooth is calling, go for some dark chocolate raspberry dessert guac.
What don’t you put in guacamole? Start by experimenting with the standard ingredients: avocados, spices, acids, and herbs. From there, possibilities are endless: Try a fruity pineapple and orange guacamole, or get globally inspired with Mediterranean tabbouleh guacamole or kimchi guacamole with a gochujang crema swirl. You can even make guacamole for dessert with help from these chocolate guacamole and pomegranate guacamole recipes.
The best onion for the job depends on the flavor profile of your guacamole—and there’s a rainbow of possibilities! Traditional guacamole recipes call for sweet white onions. Red onions will give your guac a potent, oniony bite, while yellow onions are milder and should be reserved for sweeter, simpler guacamoles.
I could spend all day answering this one! Try spreading fresh guacamole on top of your next grilled cheese. Or if you’re just wondering what to dip in guacamole, try using toasted pita or a crunchy slice of fruit. Fresh guacamole is the perfect addition to every snack — or is the snack an addition to guacamole?
The guac-abilities are endless. Guacamole tastes great with almost anything, but foods that contrast with its creamy texture and nutty flavor tend to deliver the most “wow.” Salty corn tortilla chips are a classic choice, but other crunchy foods you can dip into guacamole include carrots and cucumbers, breadsticks, and taro chips.
Brown guacamole isn’t rotten, but it has begun the process of oxidation, which occurs when avocados make contact with the air. Oxidation turns your guac brown, but don’t lose hope — underneath is a green world of goodness that has been shielded from the air. So scrape off the top and keep on chip-dipping!
Your guacamole turning brown can be a buzzkill, but you can delay the process by limiting your guacamole’s exposure to air. Choose your barrier based on your recipe: For savory guacamole, try spritzing your guacamole with olive oil spray; for traditionally tart or spicy recipes, use lime or lemon juice.
You’re likely aware that the star ingredient in guacamole is avocado. Much like apples, avocados begin a chemical process called oxidation when exposed to air. The surface area of an avocado will turn brown if left uncovered for too long. Don’t worry, the brown spots aren’t dangerous — but they’re also not the tastiest.
Don’t panic if you find a brown spot in your guacamole, since avocados turn brown when exposed to air — but that doesn’t mean your guac isn’t safe to eat. I recommend always dating your leftovers in the fridge and disposing of any guac you don’t consume after a couple of days. Is your guacamole growing fuzz or giving off a funny smell? Oops. Definitely time to toss it in the trash.
Technically, you can make guacamole weeks in advance and store it in the freezer until go-time, or you can keep it in the fridge for a couple of days in an airtight container. But guacamole tastes the freshest right after it’s made. Try to make guacamole the last dish you prepare for a party, or better yet, invite your guests to make their own at a DIY guacamole bar.
Because avocados turn brown when exposed to air, guacamole will start to look unappetizing long before it’s actually unfit for consumption. The easiest way to keep your guacamole from going bad? Eat it! If you’ve had your fill of chips and guac, try spreading your guacamole on sandwiches, wraps, or soups. And when all else fails, save it in the freezer for later.
If you can muster the self-control to not eat it all at once, guacamole will last you a couple of days. Like all fruit-based dishes, guacamole will stay freshest when stored in the fridge. And if the air turns the top of your guacamole brown, it’s completely safe to scrape that layer off and enjoy the rest.
Guacamole will keep in the fridge for a couple of days. Keep in mind that avocados turn brown from oxidation when they’re exposed to air after a few hours. To keep your guacamole looking fresh and green, spritz a little lemon or lime juice on top to create a barrier between your guacamole and the air.
Like you, guacamole likes to be bundled up tight in colder temperatures. Store your guacamole in the freezer in an airtight container to prevent oxidation, the chemical process that turns avocados brown. Use leftover avocados to fill the rest of your freezer with avopops!
Absolutely. Freezing works best for guacamole that doesn’t contain watery fixings, like tomatoes, because they become runny when it comes time to thaw. Seal your guacamole in a plastic freezer bag and let it chill in the refrigerator for 24 hours (yes, waiting is the hardest part). When your guac has thawed, stir in some fresh tomatoes and start the party!
Guacamole debuted sometime in the 14th century. In a stroke of genius, the indigenous Aztec people in southern Mexico discovered avocados tasted great when mashed up in a stone bowl and then slathered over tortillas. When the Spanish caught a whiff of that creamy concoction in the 16th century, they brought the good news back to Europe. Thus began guacamole’s adventures around the world, helping it reach global popularity everywhere it’s tasted. Humanity’s been a little greener ever since!
Guacamole has a rich history. While you can find guacamole recipes inspired by flavors all over the world, the original guacamole was made in Mexico by the Aztecs (rumor has it that guac was Montezuma’s favorite snack). Spanish conquistadors brought recipes to Europe in the 16th century, and before long, guacamole was making its way all around the globe. Today, guacamole is being whipped up worldwide with more imagination and variety than ever — and I say, keep it up!
Guacamole originated in Mexico. More than 700 years ago, the Aztecs discovered that mixing avocados, tomatoes, chiles, and salt made the perfect power snack. They believed avocados gave them strength, and they weren’t wrong: Avocados contribute nearly 20 vitamins and minerals as well as good fats.
The Aztecs invented guacamole in what is now modern-day Mexico. In the 14th century, their diet didn’t include a lot of high-fat items. Avocados are a source of good fats, so, naturally, it was love at first bite.
Guacamole originated in southern Mexico. The Aztecs invented guacamole using local ingredients: avocados, tomatoes, chiles, and salt. In the 16th century, the Spanish put their own spin on the recipe by adding European flavors like onion, lime, and cilantro. They also cut tortillas into strips and fried them in lard to create edible utensils for dipping in their guacamole … and guac’s best friend, the chip, was born!
Believe it or not, guacamole predates football… and refrigerators… and even electricity! Guacamole dates back to the 14th century, when the Aztec people discovered that avocados tasted great mashed with a mortar and pestle, mixed with chiles, tomatoes, and salt, and spread across on warm tortillas. Not a bad life.
When Spanish conquistadors tasted the original guacamole invented by the Aztecs, the Spanish words for “perfection” and “mind-blowing euphoria” were already taken. They settled for “guacamole” because it sounded like aguacate, the Spanish word for avocado, and ahuacamolli, the Aztec name for guacamole.
The Aztecs invented guacamole back in the 14th century. They called guacamole ahuacamolli, a combination of their words for avocado and sauce. When the Spanish started enjoying the Aztec dip a couple hundred years later, they understandably found this word a bit difficult to pronounce. They began referring to it as“guacamole”, which sounds a little like ahuacamolli and a lot like the Spanish word for avocado, aguacate.
You’re out of tortilla chips and eating guacamole out of your hand is frowned upon. What do you do? Worry not — potato chips deliver the same saltiness and crunch as their corny cousins, with a lighter texture and a variety of flavors. Use thicker chips if you can, since they won’t crumble as easily when dipped into chunkier guacamoles.
Nothing gets a party started like a bowl of guacamole. There are countless unique recipes for guacamole, making it an ideal appetizer for any occasion. You can serve guacamole with apples, toast, or chips for dipping, or smear some onto turkey burger sliders, baja fish tacos, or toasted pita bread. Alternatively, keep it simple by setting up a bowl of fiesta guacamole next to a bowl of tortilla chips and letting your guests dig in.
I think the question should be, “Is there anything more fun than making guacamole?” Making and sharing guacamole has been a beloved pastime of families and friends for more than 700 years. Why? No two guacamoles are exactly the same, and experimenting with ingredients is all part of the fun. But of course, the most fun part is eating the tasty green dip that results from all your creative efforts.
When it comes to guacamole, the more the merrier! But knowing just how much guacamole to make depends on how many people are joining the party. Whether you only have one avocado for yourself or you’re prepping guacamole for everyone at a Big Game watch party, a good rule of thumb is to use roughly half an avocado per person. Guacamole for 10 people needs five avocados, guacamole for 20 needs 10 … you get the picture.
First, fresh avocados are mashed in a bowl or molcajete. Next, a combination of salt, spices, herbs, and fresh vegetables are added according to the chef’s preferences. There’s no wrong way to make guacamole though, so don’t hold back. Need some guidance? Try following our recipe for spicy three pepper and cayenne guacamole or carnivale guac. Or try a combination of the two!
The traditional Mexican version of a mortar and pestle, a molcajete and tejolote, makes mashing avocados easy and doubles as an authentic serving bowl for freshly made guac. But if you don’t have them, fear not! A regular mixing bowl and a fork work well too. Pro tip: If you like your guac smoother, toss your avocados in a blender for a creamy consistency.
How do you describe perfection? The base ingredient of guacamole is avocados, which have a creamy texture and a nutty flavor, making them a perfect canvas for any ingredients that fit your tastes. Like it hot? Toss in some spicy jalapeños. Like it sweet? Try mangoes. Taste knows no bounds!
The Aztecs invented guacamole more than 700 years ago, and their word for it was ahuacamolli, meaning “avocado sauce.” In the 1500s, Spaniards found that name a bit hard to pronounce and replaced it with the word we use today: guacamole. So when you say “guacamole,” you’re already speaking Spanish! Just make sure you’re pronouncing it correctly: waka-MOH-lay.
Classic Mexican guacamole is hearty, bold, and perfectly spiced. Jalapeños, lime juice, cilantro, and onion mingle with the timeless flavor of avocado, producing that classic taste that routinely leaves me speechless. There are plenty of American chefs who put an original (and equally delicious) spin on this classic dish, creating recipes like this BBQ guacamole or this New York deli guac, but guacamole started out as a Mexican cuisine.
The mild flavor and smooth texture of mashed avocados form the perfect canvas upon which to paint a scrumptious green masterpiece. Basic ingredients include salt, lime juice, garlic, cilantro, tomatoes, and onions, but adventurous guacateurs might add colorful fruits, hot sauces, or a cheesy twist. The beauty of guac is that you can make it any way you want, so put on your creative pants and head to the kitchen.
Avocados and spice and everything nice, that’s what guacamole’s made of. Beyond the avocado base, the usual ingredients in guac are salt, lime juice, onions, jalapeños, tomatoes, garlic, and cilantro. Additional mix-ins can be smooth and simple or loaded with goodies … it’s entirely up to you.
Let me introduce you to the tastiest substance on the planet. Guacamole is an avocado dip generally blended with salt and lime juice, but that’s only the beginning — any spices, acids, herbs, or veggies can be mixed in for a unique taste. Guacamole is commonly eaten with tortilla chips, but it can just as easily be a sandwich spread, a taco topping, or a side dish to anything else you love. With limitless customizations to make guacamole perfect for you, what’s not to love?
Avocados are the only required ingredient in guacamole and are responsible for its nutty flavor, creamy texture, and green hue. Common additions include salt, lime, diced tomatoes, onions, garlic, cilantro, and jalapeños — but it doesn’t have to end there. Garnish your guac with slices of sweet fruits, crunchy vegetables, shreds of fresh cheese … whatever you can imagine is worth a try.
The Aztecs’ traditional guacamole recipe was pretty simple: avocados, tomatoes, green chilies, and salt, hand-mashed with a molcajete and tejolote. Later, the Spanish began adding lime and jalapeños to the mix, leading to this modern day classic Mexican guacamole recipe. The rest is history.
Go nuts in the kitchen with this decadent duck and cherry guacamole or our uniquely irresistible everything-but-the-bagel-guacamole. This sweet peach charred chile guacamole tastes like nothing you’ve ever tried before, while this spicy fig and bacon guac takes creativity to a whole new level. Don’t be afraid to push the limits with new, crazy recipes — after all, one small step for guac is one giant leap for guac-kind.
Guacamole with mayonnaise has a lighter body than common guacamole, which makes it a refreshing treat for unique appetizers. This pimento cheese guacamole calls for mayonnaise to give it an airy texture. Many seafood guacamoles, like this lump crab guacamole or this nutty shrimp and cashew guac, benefit from the mayo at their base.
When life gives you lemons, squeeze them over your guacamole. Some people even prefer lemon juice to lime in their guac, like in these recipes for charred lemon and feta guacamole and pistachio goat cheese guacamole. Bonus use of lemons is they can help keep your leftover avocado halves from turning brown in the fridge!
Guacamole and cilantro are old friends. Sprinkle fresh cilantro over your bowl of guac to make your dip pop with that potent flavor we know and love so well. You can even blend cilantro and salt together, like in this cilantro guacamole recipe, to create a cilantro seasoning for any guacamole.
Here’s a kernel of guacamole wisdom: Corn naturally fits into any guacamole recipe by adding a crunchy hint of sweetness. Try this crazy corn guacamole or this rustic guac with corn to start out. Then up your game with this traditional Mexican recipe for elotes guacamole or by using corn guacamole as a creamy taco topping.
Guacamole meets margarita in this tequila guacamole recipe, a fiesta for your mouth. Begin by sautéing Serrano chilies with your favorite tequila inside a saucepan. Next, blend them with spices and cilantro in a food processor. Then, combine with mashed avocado, tomato, onion, and lime juice. Boost your presentation by serving in a margarita glass like in this recipe. Cheers!
Bacon guacamole delivers the perfect harmony of contrasting flavors and textures: Crunchy and smooth, salty and sweet. For crispy bacon guacamole, mash your avocados in a bowl to your desired consistency. In a separate bowl, toss bacon, chilies, cilantro, and olive oil. Carefully fold the two components together and bacon appétit!
Tomatillos are a Mexican variety of tomato with a tart flavor that make an excellent, crunchy addition to salsas and guacamoles. Keep it sweet with this orange and tomatillo guacamole, or freshen up with guacamole al tomatillo con queso fresco, usually served with lime wedges on the side.
Diced or shredded chicken is a juicy addition to any guacamole. Take this chicken guacamole recipe, for example, that combines mashed avocados, roasted chicken breast, chili, tomatoes, and cilantro. Or go all out with this meat lovers guacamole that begs the question: What came first, the chicken or the avocado?
It’s okay to be shellfish sometimes, especially when it comes to your guacamole. Shrimp can easily be diced up and mixed into any guacamole, but they also make for a tasty dipping alternative to tortilla chips. Elevate your hors d’oeuvres at your next get-together with these eye-catching guacamole and shrimp bites, get creative with this coconut shrimp-mango guacamole, or pair your shrimp with crabs in our seafood guacamole recipe for a nautical delight.
Pineapple is one of the most versatile ingredients for mixing into guacamole. For a totally tubular time, try whipping up this piña colada guacamole at your next tropical party. For a fiery pineapple twist, try this sweet and spicy jerk guacamole. And if you really want to show off, serve your guacamole inside a hollowed-out pineapple (like this holy pineapple guacamole recipe). Plus, it’s one less dish to clean!
Indulgently creamy and pleasantly tart, mango guacamole puts a tangy spin on everyday guacamole. Mash your avocados with a fork until your desired chunkiness and then fold in ripe mango, mint leaves, and tomato. Stir in lemon or lime juice and pucker up. If you like your mango with an extra kick, opt for this spicy mango serrano guacamole.
The original Aztec guacamole recipe was a simple symphony of fresh avocados, tomatoes, chiles, and salt, but the standards of “classic guacamole” are different from home to home. Some enjoy this classic Mexican guacamole recipe, for example, and for others, this humble but essential guacamole is the way to go. If there’s a recipe you make time and time again, then it’s a classic in your home.
The perfect guacamole recipe varies from person to person. Yours is out there, and when you taste it, you’ll know. Begin your journey to guacamole perfection with a classic Mexican recipe, then expand your horizons with recipes like spicy mango serrano guacamole or pesto caprese guacamole. No matter the recipe, the key to perfect guac is using fresh, ripened avocados.
If you want a smooth texture with chunky bits, don’t mash your avocados for too long. If you prefer large chunks, dice your avocados rather than mashing them at all. There’s a perfect guacamole texture for everyone, so there’s no wrong way to do it — unless you forget the avocados.
Guacamole spices up life, but what spices up guacamole? Try adding jalapeños or chili powder to the mix. Feeling a little more adventurous? How does caviar lemon crème fraîche guacamole sound? Or kimchi guacamole with Gochujang Crema swirl? If you want something a bit more fiery, crank up the heat with some spicy three pepper and cayenne guacamole.
To soften avocados for guacamole you need to ripen them, and I’ve got a trick to do so. Put an avocado in a paper bag with a banana and snuggle them together overnight. Check the bag the next morning, and voilà! A softened, creamy avocado ready for mashing.
It doesn’t get fresher than guacamole from scratch — and I can guarantee you’ll taste a difference. To get your guac on, you’ll need the basics: avocado, diced tomato, diced onion, garlic, salt, and lime juice. Mash the avocados with a fork until semi-chunky. Stir in the remaining ingredients. Taste test. Smile.
Guacamole is traditionally seasoned with a simple dash of salt, but it doesn’t have to end there. Start with salt and pepper, then add your favorite dry spices like paprika, oregano, cumin, or onion powder to create your own signature blend. Need some inspiration? Take a look at these taco, ranch, chipotle, and lemon pepper guacamole seasonings that will liven up every batch of guac. There’s a seasoning for every season!
Life is delicious when you know how to prepare guacamole. You might already have ingredients ready in your kitchen, such as salt, tomatoes, onions, or chiles. Just mash some perfectly ripe avocados and mix in the spices or herbs that create the flavor you desire, and then serve to a thunderous round of applause from everyone at the table.
Every batch of guacamole starts with ripe avocados that are peeled, pitted, and mashed until slightly chunky. Adding salt, lime juice, garlic, and some minced onions are classic next steps, but the sky’s the limit: There are literally endless possibilities for how to make guacamole dip. Even my favorite dance move is called the “guacamole dip.”
Fresh, ripened avocados are essential to the fresh taste that guacamole lovers crave. Whether you’re stirring up lime guacamole or fresh cucumber guac, the best taste comes from the freshest ingredients. To keep your guac fresh after it’s made, pour a thin layer of lime juice over your guacamole, then seal the bowl with plastic wrap and place it in the fridge. It should stay green for one or two days.
Making homemade guacamole gives you the freedom to make it just the way you like it. Start with fresh, ripened avocados and let your imagination run wild with some of these inspirational homemade guac recipes. And if you’re spice cabinet is overflowing, try these homemade seasoning mixes to add some zing to your guacamole.
Though there are all kinds of extravagant guacamole recipes with wild flavors, there are also plenty of recipes for simple guac, like this one. If you’re in a hurry, simply mash a ripened avocado and add in some sea salt and lime juice. Ultra-simple and ultra-delicious, the rich taste and buttery texture of the avocados will leave you smiling.
The key to guacamole is using the freshest ripened avocados. Peel them, remove the pit, place the fruit in a bowl, and mash them with a fork until you’ve reached a smooth consistency. The basic recipe calls for salt, lime juice, and some onions, garlic, cilantro, and jalapeños. Once you’ve got that down, try expanding your talents by using a more elaborate recipe, like our tequila guacamole, or come up with one on your own!