All the tips and trips to authentic Mexican guacamole you'll find here! Surprisingly, I didn't learn how to make proper guacamole in Mexico.. I actually learned at a Michelin Star Mexican restaurant in Amsterdam. Weird. But, boy am I glad I did. I am now one of those people who are bothered by tomatoes, cumin, and any other weird things people add to guacamole. It starts with the avocados. I find ones with smooth skins have the best insides. Nothing upsets me more than a watery or veiny avocado. You want it buttery inside but not too ripe! Smashing it in a motor and pestle is the authentic way and make it super luscious and just the right chunky smashed consistency, but a potato masher, fork or even the back of a spoon works great. Mincing the onion etc finely, mixing in lime juice and salt then tossing it around the smashed avocado ensures everything is coated nicely and actually helps to prevent this from browning (yay) forget the avocado pit trick or water on top....please no. I'd suggest doubling this because it won't last long!!!
Makes about 1.5 cups
Prep 10 min
Total 10 min
2 large ripe Hass avocados
1/4 white onion, very finely minced
1 jalapeno or serrano chile, seeds removed or in (if you want heat), finely minced
1 garlic clove, crushed or finely minced/grated
1 lime, juiced
1/2-3/4 tsp salt
1/2 cup cilantro, chopped
Remove skins and pit from avocados. In a large bowl with a potato masher or fork/back of spoon (or in a mortar and pestle) smash until coarsely mashed. You want some that is more chunky and some that are more mashed. It can be rustic!
In a smaller bowl combine lime juice, salt, minced onion, chili, cilantro, and garlic. Stir to combine.
Pour on top of smashed avocado and mix well to ensure it's evenly coated. Taste, and add more salt if needed.
Garnish with lime wedges and more cilantro. Serve with tortilla chips.