Classic guacamole

Classic Guacamole Recipe: the king of the table

Hello! What a joy to have you here to prepare with me one of the most beloved and versatile dishes that exist. Classic guacamole is not just a sauce, it's the heart of togetherness at the table. We are going to prepare an authentic version, respecting the freshness of each component to achieve that creamy texture and vibrant flavor that we love so much. It's the perfect accompaniment because it balances the healthy fat of the avocado with the acidity of the lime and the crunch of fresh vegetables. In this 2025, where we seek to return to what is natural and nutritious, this recipe is an indispensable gem in your repertoire.

Preparation time

Getting organized is key in the kitchen, and although this recipe is quick, it's worth doing it calmly to enjoy the process.

• Preparation: 10 minutes
• Cooking: No cooking required
• Total: 10 minutes
• Servings: 4-6 people
• Difficulty: Very simple

Ingredients

The quality of your guacamole depends entirely on the freshness of these elements. Here is the exact list to succeed.

• 2 ripe avocados
• 1 tomato, diced small
• 1/4 onion, finely chopped
• 2 tablespoons fresh chopped cilantro
• Juice of 1 lime or lemon
• Salt to taste
• Serrano or jalapeño chili, finely chopped (Optional)
• A touch of olive oil (Optional)
• A little ground black pepper (Optional)

In case you don't have fresh serrano chili, you can perfectly omit it if you prefer a non-spicy version, or substitute it with a few drops of bottled hot sauce if that's what you have on hand, although the fresh flavor is irreplaceable. If you don't have olive oil, don't worry, the avocado already has enough natural fats.

Utensils we will use

You don't need sophisticated equipment, the basics of your kitchen are enough to achieve a spectacular result.

• Stable cutting board
• Sharp chef's knife or utility knife
• Medium bowl (preferably glass or ceramic)
• Sturdy fork or a manual potato masher
• Tablespoon for mixing
• Lemon squeezer (optional, you can do it by hand)

Preparation

Follow these steps carefully and with care, you'll see how technique makes a difference in the final result.

1. Prepare the vegetables

   Before opening the avocados, it is essential to have everything else ready to prevent oxidation.

   • Wash the tomato, cilantro, and chili very well under the tap with cold water. Dry everything with absorbent paper.
   • Cut the tomato into small cubes (brunoise), trying to make them the same size so they are well distributed in each bite.
   • Finely chop the onion. If the onion is very strong, a trick is to quickly rinse it under cold water and dry it.
   • Chop the fresh cilantro, discarding the thicker stems.
   • If using chili, open it, remove the seeds if you want less spice, and chop it very finely.
2. Wash the tomato, cilantro, and chili very well under the tap with cold water. Dry everything with absorbent paper.
3. Cut the tomato into small cubes (brunoise), trying to make them the same size so they are well distributed in each bite.
4. Finely chop the onion. If the onion is very strong, a trick is to quickly rinse it under cold water and dry it.
5. Chop the fresh cilantro, discarding the thicker stems.
6. If using chili, open it, remove the seeds if you want less spice, and chop it very finely.

7. Prepare the avocados

   The star ingredient must be handled delicately to maintain its texture.

   • Cut the avocados in half lengthwise, twisting the two halves to separate them.
   • Carefully remove the pit (you can use a spoon to push it out).
   • Scoop out all the pulp with a spoon and place it in the bowl.
   • With the fork, mash the pulp. Don't aim for a perfect purée; leave some small lumps so that the natural texture of the avocado.
8. Cut the avocados in half lengthwise, twisting the two halves to separate them.
9. Carefully remove the pit (you can use a spoon to push it out).
10. Scoop out all the pulp with a spoon and place it in the bowl.
11. With the fork, mash the pulp. Don't aim for a perfect purée; leave some small lumps so that the natural texture of the avocado.

12. Incorporate acidic flavors and seasoning

    This step is crucial to protect the color and awaken the flavors.

    • Immediately after mashing, squeeze the lime or lemon juice over the pulp. This adds acidity and slows down oxidation.
    • Add salt to taste. Remember that avocado is fatty and needs enough salt to stand out.
    • If you decide to use pepper or a drizzle of olive oil, add them at this time.
13. Immediately after mashing, squeeze the lime or lemon juice over the pulp. This adds acidity and slows down oxidation.
14. Add salt to taste. Remember that avocado is fatty and needs enough salt to stand out.
15. If you decide to use pepper or a drizzle of olive oil, add them at this time.

16. Add fresh ingredients and mix

    It's time to bring all the colors and textures together.

    • Incorporate the chopped onion, diced tomato, and cilantro into the bowl with the avocado.
    • If you use chopped chili, add it now.
    • Stir all the ingredients with the spoon using folding movements. Do it gently so as not to turn the mixture into a soup; we want the tomato and onion to remain intact.
    • Taste a small amount and adjust salt or lemon if necessary.
17. Incorporate the chopped onion, diced tomato, and cilantro into the bowl with the avocado.
18. If you use chopped chili, add it now.
19. Stir all the ingredients with the spoon using folding movements. Do it gently so as not to turn the mixture into a soup; we want the tomato and onion to remain intact.
20. Taste a small amount and adjust salt or lemon if necessary.

To finish and serve

Once the mixture is ready, transfer it to a clean container or a molcajete if you have one for a more traditional presentation. If you're not going to eat it immediately, place the avocado pit in the center (it's a popular myth, but it helps a little) or even better, cover with plastic wrap touching the surface. Serve immediately accompanied by crispy corn tortilla chips. This accompaniment is ideal for enhancing main dishes like some delicious gobernador tacos, where the creaminess contrasts with the shrimp, or simply as a central snack.

Nutritional Information

Beyond its flavor, it's interesting to know what this delicious preparation provides us. Here are the estimated values.

• Calories: 250 kcal
• Proteins: 3 g
• Fats: 23 g
• Carbohydrates: 13 g
• Fiber: 10 g

Note: Daily percentage values are based on a 2000-calorie diet. Values may vary depending on the size of the avocados used.

5 keys to make it perfect

Throughout my years cooking, I've noticed that the small details are what transform an average guacamole into an unforgettable one. Here I share my secrets.

1. Ripeness is the law: No technique can save a hard or overripe avocado. When buying, press gently near the stem; it should yield slightly, similar to touching the tip of your nose. If it's too hard, let it ripen wrapped in newspaper for a couple of days. Using an avocado at its peak ensures that buttery texture we're looking for.

2. The onion cut matters: Nobody likes to bite into a giant piece of raw onion. The cut should be very fine (small brunoise). This allows the pungent flavor of the onion to be distributed and marinated with the lemon, softening its potency and complementing the avocado instead of overpowering it.

3. Balance of acidity and salt: Avocado is a very fatty fruit (good fat, of course). To prevent it from feeling «heavy» on the palate, it needs a good hit of acid from the lemon and the right amount of salt. Don't be afraid to taste and adjust; the mixture should feel fresh and make your mouth water.

4. Rustic vs. blended texture: A common mistake is to process it too much until it looks like an industrial cream. The artisanal touch is in finding small pieces of whole avocado. Use a fork, never a blender, unless you're looking for a specific taqueria-style sauce. The irregular texture better retains the lemon juice and oil.

5. The freshness of the cilantro: The cilantro must be fresh, green, and chopped just before adding it. If it's wilted or black, it will ruin the aesthetics and flavor. If you have leftover fresh cilantro, you can use it to garnish other dishes like a shrimp and mango ceviche, maintaining that line of freshness.

When is it ideal to enjoy it?

The versatility of classic guacamole is infinite. It is the undisputed king of family gatherings or soccer afternoons with friends. Its shared nature invites you to place it in the center of the table and «dip» while conversing. It's perfect for whetting the appetite at a barbecue or grill.

Imagine a summer afternoon where you prepare something special and hearty, like a Nuevo León style roasted goat; guacamole acts as a refreshing element that cleanses the palate between bites of seasoned meat. It also works wonderfully in light dinners, spread on toast or accompanying scrambled eggs for breakfast to start the day with energy. In celebrations like Cinco de Mayo or national holidays, it simply cannot be missed.

Comparison table

Sometimes we get confused among so many delicious variants. Here I show you how our classic differs from other popular options so you can choose the best one for your occasion.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this recipe turned out for you. Did you add your personal touch? Maybe you dared to try it with some Baja California style fish tacos or used it at a special gathering. Leave your comment and share your own tricks so we can all learn together!

Culinary glossary

To help you navigate the kitchen like a pro, here are some terms we used today.

Brunoise: It's a type of cut in cooking that consists of dicing vegetables into very small cubes, about 2 to 3 millimeters per side. It's ideal for ingredients to mix well without dominating.

Oxidation: A chemical reaction that occurs when avocado pulp comes into contact with oxygen in the air, turning brown. It doesn't mean it's rotten, but it affects the aesthetics.

Plating: It is the action of placing food on the plate or serving dish in an aesthetic and orderly manner before serving it to diners.

Season: The art of adding salt, pepper, spices, or herbs to enhance and boost the natural flavor of ingredients, seeking the perfect balance.

Totopos: Pieces of corn tortilla, usually triangular in shape, that are fried or toasted until crispy. They are the traditional vehicle for eating guacamole.

Classic guacamole

Classic Guacamole: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: Mexican

Keywords: guacamole, classic, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT10M

Cooking Time: PT10M

Total Time: PT10M

Recipe Ingredients:

• 2 ripe avocados
• 1 tomato, diced small
• 1/4 onion, finely chopped
• 2 tablespoons fresh chopped cilantro
• Juice of 1 lime or lemon
• Salt to taste
• Serrano or jalapeño chili finely chopped (optional)
• A touch of olive oil
• A little ground black pepper

Recipe Instructions:

Preparation: :

Preparation: 10 minutes

Cooking: :

Cooking: No cooking required

Total: :

Total: 10 minutes

Servings: :

Servings: 4-6 people

Difficulty: :

Difficulty: Very easy

Prepare the avocados: :

Prepare the avocados: Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Mash in a bowl until a creamy mixture is obtained, but with some lumps for added texture.

Add the fresh ingredients: :

Add the fresh ingredients: Incorporate the finely chopped onion and diced tomato. Add the fresh chopped cilantro to give an aromatic and fresh touch.

Incorporate the flavors: :

Incorporate the flavors: Squeeze the lime or lemon to add acidity and prevent the avocado from oxidizing. Add salt to taste and, if desired, finely chopped chili for a spicy touch.

Mix with precision: :

Mix with precision: Stir all ingredients until well combined, ensuring that each bite has the balanced and fresh flavor of avocado.

Serve immediately: :

Serve immediately: Present in a deep plate or bowl, accompanied by totopos, corn chips or as a complement in tacos or ceviches.

Choose ripe avocados: :

Choose ripe avocados: The base for a creamy and intensely flavored guacamole. Try pressing gently, it should yield slightly.

Control oxidation: :

Control oxidation: Add enough lime or lemon juice, and cover the container with clear plastic touching the surface of the guacamole.

Serve at the moment: :

Serve immediately: Prepare just before bringing to the table to ensure its texture and vibrant color.

Store leftovers::

Store leftovers: In an airtight container with a little lemon juice, in the fridge, no more than 24 hours.

Editor's Rating:
4.3