There’s nothing quite like eating guacamole in Mexico, where the avocados are kissed by the sun and bursting with flavor. Growing up in Mexico, guacamole was always at the heart of family gatherings. My dad would make a huge bowl of it, served alongside totopos (tortilla chips) or spooned onto tacos.
Unlike many recipes you’ll find online, my family’s version of guacamole doesn’t include tomatoes. My dad believed that the avocado should always be the star of the show, and adding tomato would only overpower its natural creaminess. This simple, authentic recipe highlights the avocado’s buttery texture and fresh flavor with just a few carefully chosen ingredients.
If you’ve only tried guacamole outside of Mexico, you’ll notice a big difference when you make it this way. It’s fresh, vibrant, and absolutely irresistible.
Why You’ll Love This Recipe
- Authentic and traditional – made the way it’s enjoyed in Mexico.
- Quick and easy – less than 10 minutes from start to finish.
- Perfect for parties – always a hit at taco nights, barbecues, or game day gatherings.
What You Will Need
Before diving into this authentic Mexican guacamole, make sure you have all your ingredients and tools ready. Using the right type of avocado makes a big difference in flavor and texture.
Ingredients
- 3 ripe Hass avocados – these are perfect for guacamole because their creamy, buttery texture and rich, nutty flavor make the dip extra smooth and flavorful. Hass avocados also mash easily while keeping a slightly chunky texture if you like.
- 1 small white onion, finely chopped – adds a touch of sweetness and a gentle crunch.
- 1–2 serrano or jalapeño chiles, finely chopped – just the right amount of heat; remove seeds if you prefer it milder.
- Juice of 1 lime (about 2 tablespoon / 30 ml) – brightens the flavors and helps keep the avocado from browning.
- ¼ cup fresh cilantro, chopped – brings a fresh, herbal lift that complements the avocado perfectly.
- ½ teaspoon sea salt, or to taste – enhances all the natural flavors.
- 1 tablespoon virgin olive oil – adds a silky, rich texture and makes the guacamole extra indulgent.
Tips for the Best Guacamole
- Use ripe avocados. They should give slightly when gently squeezed.
- Don’t skip the lime. It adds brightness and helps slow oxidation.
- Mash by hand. Avoid blenders or food processors; guacamole should have texture, not be puréed.
- Keep it fresh. Store leftovers in an airtight container with plastic wrap pressed directly against the surface to reduce browning.
What to Serve with Guacamole
- Tortilla chips (totopos)
- Tacos and burritos
- Grilled chicken or steak
- Fresh vegetable crudités
Frequently Asked Questions
Can you make guacamole ahead of time?
Guacamole is always best enjoyed fresh, but you can make it up to 1 day in advance. To prevent browning, press a piece of plastic wrap directly on the surface of the guacamole and store it in an airtight container in the refrigerator.
How do you keep guacamole from turning brown?
The key is to limit oxygen exposure. Always add enough lime juice, and cover the guacamole tightly with plastic wrap pressed against the surface. Some people also store it with the avocado pit inside to slow down browning.
Is authentic guacamole made with tomato?
Traditional Mexican guacamole usually does not include tomato. This recipe focuses on avocados, lime, chile, onion, cilantro, and salt, allowing the avocado to shine.
Can you freeze guacamole?
Yes, you can freeze guacamole, but it’s best without the onion and cilantro mixed in. Mash the avocado with lime juice, freeze it in a freezer-safe container, and stir in fresh onion, chile, and herbs after thawing for the best texture.
What do you eat with guacamole?
Guacamole is perfect as a dip for tortilla chips (totopos), but it also makes a great topping for tacos, burritos, grilled meats, or even spread on toast.
How to Store Guacamole
Guacamole is always best enjoyed fresh, but if you have leftovers, there are a few tricks to keep it tasting as good as possible.
- Refrigerator: Store guacamole in an airtight container for up to 2 days. To prevent browning, press plastic wrap directly against the surface before sealing.
- With the pit: Adding one of the avocado pits into the guacamole can help slow down oxidation, though it’s not a perfect fix.
- Extra lime juice: A little more lime juice can also help preserve freshness and flavor.
- Freezer: You can freeze guacamole, but for best results, freeze mashed avocado with lime juice only. Add fresh onion, chile, and cilantro after thawing. Frozen guacamole will last up to 3 months.
For the best taste and texture, bring refrigerated or thawed guacamole to room temperature before serving.
Serving Suggestions
Guacamole is one of the most versatile Mexican dips, and it pairs beautifully with so many dishes. Here are some of the best ways to enjoy it:
- With tortilla chips (totopos): The classic way to serve guacamole is as a dip with crispy corn tortilla chips.
- Taco night: Spoon it over carne asada tacos, chicken tacos, or vegetarian tacos for a creamy, fresh topping.
- Burritos and quesadillas: Spread a layer inside your burrito or serve as a side dip with cheese quesadillas.
- Nachos: Drizzle guacamole over a tray of cheesy nachos for extra flavor and richness.
- Grilled meats: Serve alongside grilled chicken, steak, or fish for a fresh and zesty contrast.
- Breakfast or brunch: Add guacamole to huevos rancheros, breakfast burritos, or spread it on toast.
Guacamole isn’t just for parties—it’s the perfect everyday side dish that brings brightness and flavor to almost any meal.
Guacamole
Ingredients
- 4 perfectly ripe hass avocados
- 1 lime juiced
- ½ white onion finely chopped
- 1 fresh jalapeño or Serrano chilli finely chopped
- ¼ cup cilantro (coriander) finley chopped
- 1 tablespoon Maldon salt
- 1 tablespoon olive oil extra virgin
Instructions
- Cut avocados in half, remove pits, and scoop flesh into a medium bowl.
- Mash with a fork until mostly smooth but slightly chunky.
- Stir in lime juice, onion, chile, cilantro, salt and olive oil.
- Taste and adjust with more lime juice or salt if needed.
- Serve immediately with tortilla chips, tacos, or as a topping for grilled meats.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Provecho!
Listo!
Anonymous says
Ooooo