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65 Comments
johnaka
August 9, 2019
Instead of adding lime, I add the drained liquid from cut tomatoes and cucumbers and a big helping of pomegranate molasses. It adds a complex sour and sweet that pairs nicely with the rich avocado. With some freshly ground cumin, cilantro, and the cucumber/tomato mixture, it makes a substantial if not messy bruschetta.
Laura D.
May 27, 2019
I had my first Guacamole about 60 years ago and was hooked from the first bite. I lived in Texas for 10 years and had many variations all over the State. The recipe I rely on uses minced scallions and peeled, seeded, finely diced fresh tomatoes (1 ea for 2 avocados); the avocado is both cubed and randomly mashed with a fork; to increase the creaminess, I add a couple tablespoons of salad oil along with the lime or lemon juice.
The most interesting Guacamole I've eaten had a goodly amount of finely grated celery in it - this intensified the color as well as added a healthy crunch and extended the quantity of dip for a crowd.
The most interesting Guacamole I've eaten had a goodly amount of finely grated celery in it - this intensified the color as well as added a healthy crunch and extended the quantity of dip for a crowd.
Katherine K.
May 26, 2019
I will enjoy trying this recipe. One of the things I love about guacamole is I love the texture that non-mortared minced onion and jalapeño bring to the dish. I also add minced garlic, chipotle powder as well as switching out the jalapeño for Fresno.
Sue W.
May 24, 2019
Hard to believe something so simple could be so good. Everyone raved about this stupidly simple recipe. I guess less is more. Thanks!
Tashipluto
May 23, 2019
I've been making this guac for years (Thanks to the Genius cookbook!) and it has really burnished my reputation as the person who makes the BEST guacamole!
may
May 23, 2019
Thank you for this one. I made it yesterday and was so excited and so surprised. Everything was as the video portrayed on youtube. A wonderful way to remove the pit, and a wonderful fresh preparation. I nearly overate, ok, I did overeat it. It was perfect.
Mary
May 22, 2019
Don't mean to be a spoiler , but I don't go crazy over guacamole. One way or the other. I eat my avocado straighy, by the slice, several slices with every meal, when I have it. I never make guacamole because I think that dilutes the avocado flavor and creaminess.. It is enjoyable plain and adapts to any food, breakfast, lunch or dinner. I am from Jamaica where we have the Simmons variety which is three times the size of Hass and the flavor is more intense. I have always planned to make guacamole but never have extra fruit to try. Glad I am not the only one that dislikes cilantro. I am trying my best to acquire the taste, a little at a time. Trader Joe's has a good creamy guacamole (two packages in a sleeve) with lots of garlic. I am not a chips person but I have tried it for entertaining. Very good. Maybe someday I will make my own and try this one. Sounds good.
eugeniamarcus
July 7, 2021
The issue with cilantro is genetic. People who have this particular genetic trait hate cilantro. It has an awful taste for them. My husband is one of them. So I never use cilantro in anything that he is destined to eat. So it has nothing to do with the cook, but everything to do with the genes.
Holly
May 22, 2019
WOW! Got to get this cookbook! I actually learned something about guacamole today! Food52 Rocks!
Robert
May 22, 2019
Has great texture I will give it a try but still enjoy the chunkiness of the tomatoes, onion,cilantro and a dab of cottage cheese,I use lemon instead of lime
Woofgang
May 22, 2019
Interesting, I've never tried it with lemon and I have no idea why, I LOVE lemon. Another "must try" adds. Thanks!
Beth
May 22, 2019
Personally, I prefer the basic NM guacamole: perfectly ripe avocados mashed with a pastry cutter, salt, lime juice, chopped tomato and chopped green chile, preferably from Hatch. No onion, garlic, or, heaven forbid! cilantro!
Sergio
May 22, 2019
I go back and forth about adding tomatoes. I don't think it's authentic Mexican, but I guess you can add whatever you like. That's the beauty of cooking.
Smaug
May 22, 2019
There are approximately 47,000,000 authentic Mexican recipes for guacamole. Mexican cooks are pragmatic, they use what they have to make what they like.
Emily
May 22, 2019
I have always made my guacamole by hand - literally! I just squeeze the avocados through my impeccably clean fingers, and I find this is the best way for me to gauge the texture that is desired, optimally a mix of smooth with chunks. Add salt, lime, and ground cumin et voila!
nildy
May 22, 2019
You are correct, he did say he didn’t invent the recipe. But rather that it was possibly thousands of years old. So no, he is not reinventing the wheel. Still there is some wealth of knowledge to be gained here. At least there was for me.
Especially to those who are averse or have friends who are averse to cilantro, but also for those who over blend the avocado (guilty!)...It’s easy to do.
Especially to those who are averse or have friends who are averse to cilantro, but also for those who over blend the avocado (guilty!)...It’s easy to do.
Woofgang
May 22, 2019
Some of the comments are a bit disappointing. I think Mr. Santibanez made it very clear he didn't invent the recipe, he's just showing us how a classic guacamole has been made for many, many years. I have never considered making the cilantro, onions, jalapeno and salt ahead of time (that alone is genius) or making it almost like a pesto to mix. My question is, has anyone tried doing that with a food processor? I have a mini which I think would work well with minimal number of pulses. I'll try it, but curious to know if anyone else has done this. Of course, a large pestle and mortar offers a beautiful presentation so it may be better to stick with that method anyway. Thanks for an old take on guacamole!
TMc
May 22, 2019
For about 5 years now, I’ve been zipping up my onion, jalapeños, lime juice and salt together in my food processor then blend it into the avocado/cilantro by hand. I find processing everything kills and bruises the delicate avocado and cilantro texture. “If” I add tomatoes, they get deseeded and folded in. I just don’t care for them in my guac. The onion slurry has been amazing on up’g my guac game. No harsh raw onion pieces to alter the texture but the taste is still there. I do like a rougher cut of jalapeño at the end, too. More of a garnish to let others know it is in there.
Sergio
May 22, 2019
Woofgang, you can use a mini food processor if you'd like but what you get with a pestle and mortar is more control. Anytime you use a food processor or blender, especially if it's high end you create friction and heat (have you ever prepared and cooked hot soup directly in a Vitamix? It's awesome!). In some cases, you'll change the flavor profile of herbs because of that. Now if you're carefully pulsing and paying attention to what you're doing I'm sure you can get away with using a food processor. A pestle and mortar will also give you more control over the texture. It really comes down to how picky you want to be when it comes to technique.
Woofgang
May 22, 2019
Yes, I should have been more clear - I was thinking about the pre-mix (everything but the avocado) being made in the food processor! Your comment makes a lot of sense, I agree that the avocado would turn to mush!
Ameena
May 22, 2019
I honestly don't see what's different or special about this recipe....also, I use a potato masher to mash my avocados and that gives quite a bit of mixed texture...
nildy
May 22, 2019
Mind blown! The cilantro stems help counteract the cilantro “soapiness” flavor!?! The paste is genius.. Yes on the lime, in my opinion. Also saw suggestions to add cucumber. I think this would add texture by way of crunch as well as bright freshness. Great for summertime. I love this and will definitely try it.
WyoGal
May 22, 2019
Always remember MANY dislike cilantro. If you have a particular gene, it tastes like soap! Personally, this El Paso gal much prefers very simple guacamole: a bit of garlic and perfect avocados. Period.
patricia G.
May 22, 2019
Interesting. I hit upon the chunky approach years ago, except I scoop out irregular avocado chunks so there are thin edges that will melt into creaminess as you toss the chunks with crushed cumin, chili, cilantro, salt, and a squeeze of lime juice. I usually add a nib of garlic and sometimes a pinch of Mexican oregano which deepens the flavor. Once the chunky mix is tossed, I sprinkle a mix of finely diced tomato, onion, and --for crunch -- green bell pepper over the top. And more chopped cilantro. I like cilantro.
michele L.
May 22, 2019
Love this recipe but where can I get the flat, white ceramic mortar and pestle? Looks like something from the MOMA...
Matt
May 23, 2019
The Moma does have an online store. I've bought a few kitchen things from them before. It's worth a shot just to see if they have it.
Smaug
May 21, 2019
Don't see anything new to this recipe- a lot of people use various methods to mash as much or as little of the avocado as they desire (I use a balloon whisk), and certainly dressing a cubed avocado is not exactly revolutionary. By the way, for the lazy or rushed, mixing a good Pico de Gallo (Salsa Mexicana) with avocado makes a pretty respectable guacamole.
Ukes
February 22, 2014
I just made this and it was delicious! I used only jalapeno though and it wasn't spicy enough - next time will use half jalapeno and half serano. I also added a leaf of kale chopped as whole foods adds kale to their guac and we like it. Easy recipe - will definitely make many, many more times! Thanks Kristen!!!
Mexifood
September 30, 2013
This recipe is Diana Kennedy's recipe from decades ago. There's not a single difference
Foodiewithalife
July 16, 2012
I'm willing to give this a go; as of today, the best guacamole I've had was beachside in Sayulita, Mexico. Sounds amazing, what if we didn't compare, just appreciated both for individuality?
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
mysurgeon
July 22, 2012
I agree ...There is better then that at Pepe's in PV Mexico ..They make it at the table with a big fanfare
mysurgeon
mysurgeon
superlotto
July 16, 2012
Si, Abbyarnold, Add Pico de Gallo made fresh in place of the onion. Pico de Gallo is white onion, tomatoes (seeds removed), garlic, cilantro and salt. Chop tomato and onion to pea size, in equal amounts. Add fine dice of garlic, salt and cilantro to your own taste. another trick is to use your favorite bottle of hot sauce to adjust the heat. Much more accurate than predicting the chili heat. Just add, taste and repeat. Plus, it might be the last time you get to taste the guac!
Don R.
July 15, 2012
Try adding a little chopped broccoli and cauliflower.That's right: chopped broccoli and cauliflower. They add texture no one's ever guessed them as ingredients in my guacamole. Also, for some people cilantro tastes like soap, so I don't use it. A trick I learned from my brother who learned to make guacamole in a Mexican border town.
JulieBoulangerie
July 12, 2012
Deborah Madison suggests a similar method of a paste- like concoction with the cilantro, serrano chile, salt, and onion in Vegetarian Cooking for everyone.
PS- use the lime juice on this mixture first, makes the onions taste better, sort of like quick pickling.
PS- use the lime juice on this mixture first, makes the onions taste better, sort of like quick pickling.
Elisheva
July 12, 2012
Perfecto! This is the exact recipe that I serve at my winery's tasting room. Not to mention that it pairs absolutely perfectly with our incredible Sauvignon Blanc!!! So Zesty yet has tropical notes of Kiwi, pear and citrus! YUM!!
I also add sometimes a bit of Serrano Pepper and some garlic when I am in the mood!!
Elisheva Gur Arie,
C.G. Di Arie Vineyard & Winery - www.cgdiarie.com (website)
In the Sierra Foothills.
I also add sometimes a bit of Serrano Pepper and some garlic when I am in the mood!!
Elisheva Gur Arie,
C.G. Di Arie Vineyard & Winery - www.cgdiarie.com (website)
In the Sierra Foothills.
ghmarell
July 14, 2012
If you can find this wineries wine you should buy it!
Especially the reds. They are incredible.
Especially the reds. They are incredible.
ghmarell
July 14, 2012
If you can find this wineries wine you should buy it!
Especially the reds. They are incredible.
Especially the reds. They are incredible.
connie M.
July 12, 2012
I had some amazing guac made tableside on the Riverwalk in San Antonio. At the last minute,
they squeezed in lemon, lime and orange juice. It was fabulous. The other thing I do is grate
my white onion instead of chopping it. The resulting onion juice adds another dimension.
they squeezed in lemon, lime and orange juice. It was fabulous. The other thing I do is grate
my white onion instead of chopping it. The resulting onion juice adds another dimension.
mcs3000
July 11, 2012
Originally discovered this guac during the Piglet tourney. Caitlin's words: "the best guacamole I’ve had in my life" sent me straight to the kitchen. She is right. btw: Caitlin also makes mean sweets. Do not miss them when you visit Blue Bottle.
healthierkitchen
July 11, 2012
Love that book!
LLStone
July 11, 2012
I do too! I love learning about the mother sauces of Mexico, and they are delicious.
Katie
July 11, 2012
After reading this recipe, it is clear that I have been making my guacamole wrong all this time. Sadly, I have mishandled many an avocado with my "mushing technique." I look forward to changing my ways and in turn, becoming the most popular guest at the next potluck dinner party.
nutcakes
July 11, 2012
This is very similar to how we make it. But often I use Ortega mild green chiles, and I use more lime. I'm particular about it and garlic and cumin are big no no's. I would be very sad to see completely creamed avo and chunks in salsa are just avocado salsa, not guac.
Victoria C.
July 11, 2012
This is the recipe I have used since I bought the book Truly Mexican after The Piglet this year. It is scrumptious. I do sometimes add green (jalapeno) Tabasco.
sboulton
July 11, 2012
I always add a little cumin in addition to the other ingredients mentioned. I think it adds a wonderful smokiness to the sharper and pungent flavors of chile and cilantro and use lemon juice instead of lime for brightness. Delicious.
MexicoKaren
July 11, 2012
This is exactly the way our favorite restaurant here in our Mexican beach community makes guacamole - at your table, using a molcajete. As the author claims, it is "truly Mexican." We also patronize a few places that add chopped cucumber to their guacamole - that is also very good. Thanks for sharing this delicious and simple recipe.
safenervine
July 11, 2012
While this sounds wonderful, I must confess that ever since my trip to El Salvador, I now always add chopped hard boiled eggs and garlic to my guacamole, giving an unexpected creaminess and depth to the flavor.
amanda R.
August 18, 2017
This comment is five years late :) but you should share your recipe! I'd give it a try.
Creative C.
July 11, 2012
I've been making guacamole much as I was first taught to many years ago by a neighbor who had moved to our town from San Antonio. For her it was simple. It's all about the avocado; too many variations today add 'everything but the kitchen sink.'
This is a unique method but the end result is very similar to mine. Big chunks, no tomato. Love it.
This is a unique method but the end result is very similar to mine. Big chunks, no tomato. Love it.
michele L.
July 11, 2012
Where can I get his mortar and pestle -- beautiful!!!
Kristen M.
July 18, 2012
Hi Michele -- here's what Amanda said: "It was made by John Julian Design and I bought it at The Gardener in Berkeley, but it appears that JJD is now out of business. Wah!"
Maybe eBay searches will turn something up? Good luck!
Maybe eBay searches will turn something up? Good luck!
mm
May 26, 2019
I was wondering where to get that mortar and pestle too! johnjulian.co.uk seems to up and running...
dymnyno
July 11, 2012
I actually already make mine using a similar method. I use one of my mortar and pestles to grind up cilantro and some salt and lime juice. Then I add the avocado and some finely chopped scallions. I don't add tomatoes or chiles cause I got a husband with no taste for heat.
abbyarnold
July 11, 2012
YES, Irinaleibo! I buy good salsa/pico de gallo at my local market and blend it in with the avocado, leaving it chunky, and adding as much extra cilantro as I have the patience to process (picking off those leaves and then chopping them up) and some salt and pepper. Just taught this to my 22 year old son last Saturday, when I got to the big grocery store early and RIPE avocados were 49¢.
Rachel J.
July 11, 2012
Sounds really good but I would add cumin to it. That always ends up in my guac and everyone who has it loves it. But I like the texture idea!
irinaleibo
July 11, 2012
I guess I will keep making my Pico de Gallo and blending it in with the avocado.
Basically the same thing...
Basically the same thing...
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