Health
Like abuela used to make … and her abuela used to make! In this authentic guacamole recipe, perfectly ripe Avocados From Mexico, spicy jalapeños, juicy tomatoes, and bright cilantro blend together to make magic. This recipe has withstood the test of time, and you know what they say — if it ain’t broke, don’t fix it!
Did you know?
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
The trick to making delicious authentic guacamole is choosing perfectly ripe Avocados From Mexico. If they’re not ripe enough, you’ll miss out on a lot of flavor. If they’re too ripe, they might make your guac too mushy. When choosing Avocados From Mexico in the store, pick them up and give them a light squeeze. If they’re ripe, the fruit should yield slightly to gentle pressure. Hard avocados aren’t quite ready for eating yet, and those that feel mushy when you squeeze them might be overripe.
If you can’t find any ripe avocados, don’t panic! Take them home and let them ripen for a few days on your counter. Pro tip: You can expedite the ripening process by placing the avocados in a paper bag with a banana, which will ripen them in one to two days.
How to Make Authentic Guacamole:
There are a couple of techniques that can be used to prepare your Avocados From Mexico for this authentic guacamole recipe. First, begin by cuting each avocado in half by gently slicing it completely around the pit and pulling the resulting two halves apart. Dispose of the pit and decide which method of guac-making you want to use.
Making Guacamole with a Molcajete
For a truly authentic look, texture, and flavor, make your guacamole in a Moclajete, which is essentially a mortar and pestle. Place your avocado halves in the mortar and use the pestle to break them down until the mixture starts to get creamy but still has some chunks.
Making Guacamole Using a Fork
If you don’t have a Molcajete, you can still create tasty guacamole with the help of a medium-sized bowl and a simple fork. Just put your avocado halves in the bowl and start mushing them together with a fork until you create a creamy yet slightly chunky texture, just as you would with a mortar and pestle.
Now that your avocados are prepared, it’s time to add the remaining ingredients to the mix. These steps apply to both methods, regardless of if you use a molcajete or bowl and fork.
Start by finely dicing half an onion and add the pieces to a small bowl of warm water for 5–10 minutes. This technique will help maintain the crunchy texture and ensure the onion flavor isn’t too overwhelming.
While the onion soaks, deseed and chop your tomato and jalapeño. Cut your tomato and jalapeño in half lengthwise and use a small spoon to scoop out the seeds and veins. Then, dice the remaining tomato and jalapeño and add them, as well as the soaked onion, to your mashed avocado.
Finally, add your chopped cilantro, fresh lime juice, and salt to the avocado mixture and lightly combine everything with a fork. Taste the guacamole and adjust the flavor with extra salt and lime juice if necessary.
Serve your authentic guacamole right away, or cover it with plastic wrap and store it in the fridge to keep it fresh for one day.
Chef Notes
If you’re saving your guacamole for later, make sure the plastic wrap is pressed against the mixture to minimize browning. Guacamole can be kept in the fridge for up to three days when stored like this.
Try customizing your guacamole by adding extra spices, such as cumin, to the mix, or add corn and black beans to the guacamole to create a satisfying vegetarian filling for tacos and burritos.
Like abuela used to make … and her abuela used to make! In this authentic guacamole recipe, perfectly ripe Avocados From Mexico, spicy jalapeños, juicy tomatoes, and bright cilantro blend together to make magic. This recipe has withstood the test of time, and you know what they say — if it ain’t broke, don’t fix it!
The trick to making delicious authentic guacamole is choosing perfectly ripe Avocados From Mexico. If they’re not ripe enough, you’ll miss out on a lot of flavor. If they’re too ripe, they might make your guac too mushy. When choosing Avocados From Mexico in the store, pick them up and give them a light squeeze. If they’re ripe, the fruit should yield slightly to gentle pressure. Hard avocados aren’t quite ready for eating yet, and those that feel mushy when you squeeze them might be overripe.
If you can’t find any ripe avocados, don’t panic! Take them home and let them ripen for a few days on your counter. Pro tip: You can expedite the ripening process by placing the avocados in a paper bag with a banana, which will ripen them in one to two days.
Did you know?
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
How to Make Authentic Guacamole:
There are a couple of techniques that can be used to prepare your Avocados From Mexico for this authentic guacamole recipe. First, begin by cuting each avocado in half by gently slicing it completely around the pit and pulling the resulting two halves apart. Dispose of the pit and decide which method of guac-making you want to use.
Making Guacamole with a Molcajete
For a truly authentic look, texture, and flavor, make your guacamole in a Moclajete, which is essentially a mortar and pestle. Place your avocado halves in the mortar and use the pestle to break them down until the mixture starts to get creamy but still has some chunks.
Making Guacamole Using a Fork
If you don’t have a Molcajete, you can still create tasty guacamole with the help of a medium-sized bowl and a simple fork. Just put your avocado halves in the bowl and start mushing them together with a fork until you create a creamy yet slightly chunky texture, just as you would with a mortar and pestle.
Now that your avocados are prepared, it’s time to add the remaining ingredients to the mix. These steps apply to both methods, regardless of if you use a molcajete or bowl and fork.
Start by finely dicing half an onion and add the pieces to a small bowl of warm water for 5–10 minutes. This technique will help maintain the crunchy texture and ensure the onion flavor isn’t too overwhelming.
While the onion soaks, deseed and chop your tomato and jalapeño. Cut your tomato and jalapeño in half lengthwise and use a small spoon to scoop out the seeds and veins. Then, dice the remaining tomato and jalapeño and add them, as well as the soaked onion, to your mashed avocado.
Finally, add your chopped cilantro, fresh lime juice, and salt to the avocado mixture and lightly combine everything with a fork. Taste the guacamole and adjust the flavor with extra salt and lime juice if necessary.
Serve your authentic guacamole right away, or cover it with plastic wrap and store it in the fridge to keep it fresh for one day.
Chef Notes
If you’re saving your guacamole for later, make sure the plastic wrap is pressed against the mixture to minimize browning. Guacamole can be kept in the fridge for up to three days when stored like this.
Try customizing your guacamole by adding extra spices, such as cumin, to the mix, or add corn and black beans to the guacamole to create a satisfying vegetarian filling for tacos and burritos.
Guacamole
Burgers & Sandwiches 
Tacos & Burritos 
Avocado Toast 
Breakfast
Heart Healthy 
Sauces & Spreads 
