Guacamole is a mashed avocado dip from Mexico, made by hand-mashing ripe avocados with onion, chile, cilantro, and lime juice. It began with the Aztecs, who called it ahuacamolli, and the version made across Mexico today still leans on that same short list of ingredients rather than the fillers common in store-bought tubs.
The best guacamole comes from central and southern Mexico, where avocados are grown locally and treated as a staple, not a garnish. It is meant to be simple: a handful of fresh ingredients that let the avocado's flavor lead.
This version makes a standard four-person batch, mashed the traditional way, not pureed.
What Actually Matters
Mash the avocado by hand with a fork or a molcajete, never a food processor. A processor turns guacamole into a smooth paste that oxidizes faster and loses the texture that makes it interesting. You want visible chunks of avocado held together by the mashed portion, not a uniform green cream.
Guacamole Recipe
Serves 4. Prep time: 15 minutes. Cook time: 0 minutes. Total time: 15 minutes.
Ingredients
- 4 ripe Hass avocados
- 1/4 cup finely diced white onion
- 2 tablespoons chopped fresh cilantro
- 1 to 2 serrano chiles, finely minced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1 small tomato, diced
Method
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl or molcajete.
- Mash with a fork or pestle to a chunky consistency, leaving some texture.
- Add the onion, cilantro, serrano chile, lime juice, and salt.
- Fold gently to combine, being careful not to overmix.
- Fold in the diced tomato.
- Taste and adjust lime juice and salt as needed.
- Serve immediately with tortilla chips.
| Nutrient | Per Serving (estimate) |
|---|---|
| Calories | 230 |
| Protein | 3g |
| Fat | 20g |
| Carbohydrates | 13g |
Nutrition values are a calculated estimate based on standard ingredient data, not a lab-verified figure.
Tips and Variations
Guacamole oxidizes and browns quickly once cut. Press plastic wrap directly onto the surface, or leave one avocado pit nestled in the bowl, and it will hold color for a few extra hours in the refrigerator. It does not freeze well and is best made the day you plan to serve it.
Frequently Asked Questions
Why did my guacamole turn brown?
Oxidation from air exposure. Lime juice slows it down but does not stop it. Cover it tightly with plastic wrap pressed onto the surface to limit contact with air.
Can I make guacamole ahead of time?
It is best fresh, within a couple of hours. If you need to prep ahead, keep the ingredients separate and mash right before serving.
Is tomato traditional in guacamole?
Some regions include it, others do not. It is a common and accepted addition, not a deviation from tradition.
What can I substitute for serrano chile?
Jalapeno works fine and is milder. Remove the seeds and ribs if you want less heat.
More From Wine Drop Cookery
This recipe is part of our Mexican Recipes hub, alongside dishes like Mexican Elote and Tacos al Pastor. For the right bowl and prep tools, see our kitchen essentials and full product collection.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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