AUTHENTIC MEXICAN GUACAMOLE
When it comes to making Guacamole from scratch, I’ve become a bit of an expert. Although I live in California, I’m blessed to spend about three months a year in Puerto Vallarta, Mexico. In markets south of the border you can find gorgeous ripe avocados, Mexican limes, chilies and tomatoes year round.
Although there are plenty of variations on this traditional Mexican favorite, let me tell you – from California to Mexico this is the best guacamole recipe I’ve found. What you’ll love most about this authentic restaurant-style guacamole recipe is that with a few basic ingredients it can be easily replicated in your own kitchen. For additional Mexican flavor, add a sprinkling of Mexican Cojita cheese on top of the guacamole. If you have a Mexican market in your city, you can find Cojita cheese there.
Serve this authentic Mexican guacamole with restaurant-style tortilla chips. If you’d like to make authentic tortilla chips at home, it’s quick and easy to do! simply slice a small stack of corn tortillas into 4 triangles and fry them in cooking oil over medium-high heat until crisp. Transfer cooked tortilla chips to a platter or cookie sheet lined with paper towels. Blot off excess oil.
How to Make Authentic Mexican Guacamole from Scratch
Here in California I love to serve guacamole in my authentic Mexican molcajete which originally belonged to my Grandma Mercie. Grandma used it often and it graced her long kitchen counter. I feel so lucky that this precious family heirloom was handed down to me. It has a special place in my heart and home.
Authentic Mexican Guacamole
prep 15 minstotal 15 mins
author denay | confetti and bliss
yield 3-4 servings
Ingredients
3 Haas Avocados
1/4 cup red onion, finely diced
1/4 cup Roma tomatoes, finely diced
1/4 cup cilantro leaves, chopped (no stems)
1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced
1/2 teaspoon sea salt (or maybe a little bit more!)
1 tablespoon lime juice, squeeze the juice from 3 key limes
Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cojita Cheese
Instructions
Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
Remove the peels and place the avocado in a bowl.
Mash the avocados until the consistency is smooth with just a few small lumps.
Add remaining ingredients to the bowl. Gently fold all ingredients together.
If serving guacamole as an appetizer, transfer Mexican Guacamole to a molcajete.
Garnish with a few cilantro leaves on stems, or a sprinkling of Mexican Cojita Cheese.
Serve guacamole with restaurant-style tortilla chips.
Notes
Control the heat factor: Jalapeno chiles are milder than Serrano chiles!
If your guacamole will not be enjoyed right away, add in an avocado pit or two, and squeeze a bit more lime juice on top. This will help the guacamole from turning brown.
Although there are plenty of variations on this traditional Mexican favorite, let me tell you – from California to Mexico this is the best guacamole recipe I’ve found. What you’ll love most about this authentic restaurant-style guacamole recipe is that with a few basic ingredients it can be easily replicated in your own kitchen. For additional Mexican flavor, add a sprinkling of Mexican Cojita cheese on top of the guacamole. If you have a Mexican market in your city, you can find Cojita cheese there.
Serve this authentic Mexican guacamole with restaurant-style tortilla chips. If you’d like to make authentic tortilla chips at home, it’s quick and easy to do! simply slice a small stack of corn tortillas into 4 triangles and fry them in cooking oil over medium-high heat until crisp. Transfer cooked tortilla chips to a platter or cookie sheet lined with paper towels. Blot off excess oil.
How to Make Authentic Mexican Guacamole from Scratch
Here in California I love to serve guacamole in my authentic Mexican molcajete which originally belonged to my Grandma Mercie. Grandma used it often and it graced her long kitchen counter. I feel so lucky that this precious family heirloom was handed down to me. It has a special place in my heart and home.
Authentic Mexican Guacamole
prep 15 minstotal 15 mins
author denay | confetti and bliss
yield 3-4 servings
Ingredients
3 Haas Avocados
1/4 cup red onion, finely diced
1/4 cup Roma tomatoes, finely diced
1/4 cup cilantro leaves, chopped (no stems)
1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced
1/2 teaspoon sea salt (or maybe a little bit more!)
1 tablespoon lime juice, squeeze the juice from 3 key limes
Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cojita Cheese
Instructions
Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
Remove the peels and place the avocado in a bowl.
Mash the avocados until the consistency is smooth with just a few small lumps.
Add remaining ingredients to the bowl. Gently fold all ingredients together.
If serving guacamole as an appetizer, transfer Mexican Guacamole to a molcajete.
Garnish with a few cilantro leaves on stems, or a sprinkling of Mexican Cojita Cheese.
Serve guacamole with restaurant-style tortilla chips.
Notes
Control the heat factor: Jalapeno chiles are milder than Serrano chiles!
If your guacamole will not be enjoyed right away, add in an avocado pit or two, and squeeze a bit more lime juice on top. This will help the guacamole from turning brown.
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