Serves a Crowd
Roberto Santibañez' Classic Guacamole
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89 Reviews
carswell
January 20, 2022
So, just a single serving?
LOL - jesting aside, this is delicious and warrants doubling or tripling if you are serving more than a couple of people.
LOL - jesting aside, this is delicious and warrants doubling or tripling if you are serving more than a couple of people.
suzannakang
September 8, 2020
This was delicious and really loved the chunky avocados!
suzannakang
October 24, 2020
Have made this several times and still a great, easy-to-make, delicious recipe. One of my go-to’s.
Joann M.
May 25, 2020
This recipe was magnificent! I especially liked the short list of ingredients and simplicity of the preparations. I first prepared the cilantro(stems included), onion, jalapeño, and salt. I ground down in a mortar and pestle. Because I was having guests come over, I let it sit for a few hours. When guests arrived, I added the avocado and half a lime. Exceptional. This was the best guacamole I have ever tasted. I think it was the marinade that allowed the flavors to bloom. I tried it the next day as well and while still good, the first batch I made the night before was better. So, if you can let it sit for an hour or two, do so. Amazing recipe chef. My go to guacamole recipe moving forward. Perfection!
Joann M.
May 25, 2020
This recipe was magnificent! I especially liked the short list of ingredients and simplicity of the preparations. I first prepared the cilantro(stems included), onion, jalapeño, and salt. I ground down in a mortar and pestle. Because I was having guests come over, I let it sit for a few hours. When guests arrived, I added the avocado and half a lime. Exceptional. This was the best guacamole I have ever tasted. I think it was the marinade that allowed the flavors to bloom. I tried it the next day as well and while still good, the first batch I made the night before was better. So, if you can let it sit for an hour or two, do so. Amazing recipe chef. My go to guacamole recipe moving forward. Perfection!
Joann M.
May 25, 2020
This recipe was magnificent! I especially liked the short list of ingredients and simplicity of the preparations. I first prepared the cilantro(stems included), onion, jalapeño, and salt. I ground down in a mortar and pestle. Because I was having guests come over, I let it sit for a few hours. When guests arrived, I added the avocado and half a lime. Exceptional. This was the best guacamole I have ever tasted. I think it was the marinade that allowed the flavors to bloom. I tried it the next day as well and while still good, the first batch I made the night before was better. So, if you can let it sit for an hour or two, do so. Amazing recipe chef. My go to guacamole recipe moving forward.
Pudge
May 23, 2020
Soooo good. I didn't think I liked cilantro much until I chopped the stems into this dream on a chip.
Susan G.
May 23, 2020
Utterly divine! Amazing to have been squishing avo’s all these years and missing out on that creamy flavorful goodness that comes with the maceration of the onion, jalapeño and cilantro. Wow! Game changer....thanks for the enlightenment, Roberto!
I did add some tiny, sweet, chopped up tomatoes ...only because I had them on hand. A nice addition, though.
I did add some tiny, sweet, chopped up tomatoes ...only because I had them on hand. A nice addition, though.
Barbara
January 31, 2020
I alwasy thought that I needed tons of cumin and mayo to make great guacamole, but Roberto Santibañez has taught me otherwise. This is a very flavorful guacamole that looks greener, fresher and tastes more delicious than anyone's guac, anywhere. I'm sold!
Kathryn P.
January 20, 2020
Good recipe. But who directed this video? Why is the female host so BADLY lit?
Foodiegrrl
October 31, 2019
This recipe is so good that my 10 year old grandson, who gives a “hard pass” to guacamole, reversed himself and liked it! It doubles easily and can also be customized easily. Love it!!
Susan L.
June 14, 2019
I was taught to grate the onion (add to taste). The added acidity is a great counterbalance to the richness of the avocado. I also add diced meaty tomatoes because we always did in my house.
Jade D.
May 2, 2018
This is my go to recipe, although I’ve been making it this way for years. It is simple and perfect!
Smaug
October 16, 2015
I somehow got started making guacamole with a balloon whisk; it works surprisingly well, and gives a lot of control over the final texture. Wouldn't worry too much about authenticity; there are nearly as many authentic guacamole recipes as there are guacas.
Max M.
June 9, 2015
Does anyone here actually try recipes as written, or just write about how theirs differs? I like to try it exactly as posted, then modify as needed. Try this recipe, and you will see that it is a total salt bomb. 1/2t kosher salt on a single avocado, or 2 small ones? Totally inedible, threw it out.
Cut the salt at least by half, and it's real good.
Cut the salt at least by half, and it's real good.
mkatieq
June 9, 2015
Hey, Max.
I never really pay attention when a recipe calls for salt, I always add salt to taste. Apart from the salt, I make guacamole using this method and it's great. You're right though, for me 1/2 tsp of kosher salt would be way too much.
I never really pay attention when a recipe calls for salt, I always add salt to taste. Apart from the salt, I make guacamole using this method and it's great. You're right though, for me 1/2 tsp of kosher salt would be way too much.
Sara K.
July 18, 2018
What brand of kosher salt are you using? Morton's is twice as salty as Diamond. The brand really makes a difference, and most test kitchens use Diamond. Recipes should really specify this.
Chef J.
April 12, 2015
With all due respect to santibañez guacamole with out diced roma tomatoes? World of a difference. Try and enjoy
mkatieq
March 18, 2015
This is fantastic. We are the proud owners and growers of an avocado orchard in California, so I substituted the Mexican Haas avocados for our California Haas avocados.
Irene C.
October 16, 2019
Altho no reply, I'd say "grown in USA" is the outcome. Taste no different.
mkatieq
May 23, 2020
There really is a difference in taste, but the difference is mostly due to the source of the water. Our grove as many in our region are irrigated with well water vs. city water. City water contains salt and chlorine, we do not add these when we pump the well water. Avocados that are irrigated with well water or rain water tend to be creamier and have a richer flavor. When we have a particularly rainy year we even notice an improvement in taste and texture from the rain water over well water. Another difference can be found when you get your avocados close to the source. Avocados that travel a distance to markets or restaurants are placed in cold storage and to prevent natural ripening. The cold storage changes the texture and they can become less flavorful.
whmcdevitt
January 17, 2015
the best way to keep it from turning brown.... after you finish mixing the guacamole put in a bowl and smooth the top. turn on the water and add a small amount of warm water over the top. cover with wrap on top of the water and place in the frig. when ready to serve mix the water into the guacamole. works like a charm!!!
Smaug
October 16, 2015
You don't really need the water, just cover with plastic, making sure you don't leave any air between the plastic and the guacamole.
Kt4
July 9, 2019
LOVE this water idea! I tried it a couple weeks ago on a container that took single me a couple weeks to finish. I didn't put plastic wrap; just used water to completely cover the top. Also, I poured off the water instead of mixing it in. Bright green guac to the very end!
Kate Z.
January 8, 2015
I thought this recipe was really lovely! I made this to go on fish tacos. I did not add anything additional to the recipe. For the fish tacos I added small golden grape tomatoes cut into quarters with a dusting of grated white cheddar cheese. The fish was marinated in lime, olive oil and onion before searing and baking in the oven for 15 minutes. The flavors are brilliant and I will definitely make this again.
Nanda D.
December 9, 2014
The onions are, next to the avocados of course, my favourite thing in the dish, pretty weird :p I usually just use avocado, onion, chili and lime.
steve R.
August 27, 2014
Another reader is an apparent convert to this atypical use of an avocado and perhaps guacamole. Spread it on 7 grain toast. Eat. Smile.
eat-drink-garden
August 27, 2014
I’ve recently become a convert to a simple guacamole. We simply mash, season slightly and serve. I call mine Naked Guacamole. http://eat-drink-garden.com/2012/09/naked-guacamole/
Donna O.
April 5, 2014
Barefoot Contessa has my favorite recipe. It uses lemon juice! Having lived in Houston for 18 years, I considered it anathema, but tried lime juice and found the lemon juice FAR better. Who knew???
JohnL
April 27, 2014
I totally understanding having a preference for lemon over lime. I like guacamole made with either, but the best guac I can remember was in Mexico City, and the two ingredients that "made it" for me were lime juice and cilantro, and so I love to use lime juice in guacamole. I think it makes it taste more floral and exotic. I got hooked on lime in the first place when I lived in Bangkok as a child. I don't think they even had lemons! I learned to love lime early in life.
TXExpatInBKK
April 13, 2015
You are totally right JohnL, the Thais only have one word that means both lemon and lime and you will always get a tiny lime, smaller than a ping pong ball. I learned to love it there too.
Juliebell
March 30, 2014
Hi tamater. If I have any left over I squeeze a healthy amount of lime juice over and then cover directly with plastic wrap molding to the avocado to try to keep out the air. Works pretty well for a short time. Any brown spots can be scraped off with a spoon.
tamater S.
March 30, 2014
Thanks Roberto, for what looks like a lovely recipe to try when I can get my hands on an avocado. I have a question you might be able to answer: I'm the only one in this house who will eat avocado, (I know, crazy, isn't it?) and though I adore them, if the avocado is big, and I can't eat the whole thing in one sitting, what's the best way to save the uneaten portion from turning brown?
Gria A.
March 16, 2015
Simply store it in a jar with part of an onion, I always save the root and top ends when I'm chopping if I know I have to save avocado. works perfectly and gives it a great nuance
nks
March 28, 2014
Why cilantro tastes like soap to some people.
http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0
http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0
tamater S.
March 30, 2014
nks, thanks for that interesting link. I'm one of those who used to hate, but learned to love it. The first few times I had it, many years ago, at a newly opened Portugese tappas place. Each time I encountered it, I had the dish returned to the kitchen, saying it tasted soapy. The staff was very nice (and perplexed) about it, but I finally I stopped going there, thinking "If they can't even keep the soap out of their food…"
Finally, at a Bbq, someone brought a dish with tons cilantro, and there was much conversation about it, and I finally put two and two together.
Sadly, the restaurant had closed by then - too bad, because all the dishes 'with no soap' in them, were fabulous. And finally, I love cilantro!
Finally, at a Bbq, someone brought a dish with tons cilantro, and there was much conversation about it, and I finally put two and two together.
Sadly, the restaurant had closed by then - too bad, because all the dishes 'with no soap' in them, were fabulous. And finally, I love cilantro!
DEBBIE
May 22, 2019
Love the fresh taste of cilantro. That’s interesting. So, tamater S., it no longer tastes like soap to you? Did you just learn to like it or what do you think changed it? Some Pine Nuts cause an unusual taste sensation for me that lasts for days - it’s metallic. I’ve never heard of anyone getting over the soapy taste of cilantro though. I say good for you!!!! ☺️
grasspress
March 16, 2014
you want easy but good guac built to your own specs? try this: 3-4 scooped out avocados cut/mashed to your specs. put in bowl and mix with your favourite store-bought salsa mix. voila! try it and see before doubting. add more/less avocados to your taste. don't worry too much about tradition. go for it.
JohnL
April 27, 2014
Jarred salsa is a great guacamole shortcut, since many people put tomato in their recipes anyway. Salsa also provides the sour note and the onion, and heat. I still like to add a handful of cilantro though, or to me it's not nearly so good.
JohnL
April 27, 2014
This is a good place to bring up a Mexican seasoning that has started showing up on the shelves of my Korean market (with a Latin foods aisle). It's called Tajin, made with mild finely flaked chile and dehydrated lime juice as the only flavors. It is addictive and I have to restrain myself from sprinkling it on everything!
Blanquita
March 13, 2014
No Cilantro? first time in my life I've heard cilantros tastes like soap.
Deborah C.
May 22, 2019
Tasting like soap has to do with people missing the gene that makes cilantro taste like its suppose to.
I lack the gene that makes blueberries taste like they taste....to me they taste and smell like metallic and vitamins mixed together. Until 15ish yrs ago, I couldn't understand how people thought blueberries were sweet Heaven in muffins, pancakes, fresh etc. The taste and smell makes me nauseated.
I lack the gene that makes blueberries taste like they taste....to me they taste and smell like metallic and vitamins mixed together. Until 15ish yrs ago, I couldn't understand how people thought blueberries were sweet Heaven in muffins, pancakes, fresh etc. The taste and smell makes me nauseated.
Diana Z.
March 11, 2014
Just made this recipe and had a quick taste - yum! We shall await comments from others.
Simone B.
February 19, 2014
while I can tolerate ground cilantro seed, the fresh herb is unpalatable to me and Ivory Soap is a good description:-))
Maribeth C.
February 1, 2014
cilantro tastes like ivory soap ugh
Cindy D.
February 1, 2014
I agree, it tastes like soap to me as well !!! I either omit it completely, or use parsley in place, depending on what I am making... Hate cilantro !!!
ksb
February 1, 2014
Classic?
Guacamole is made by rubbing the bowl with garlic, tossing that aside.
Next, avocados mashed lightly, a squirt of lime and a little salt.
That's it!!
Go to mexico, that's how it's made.
Guacamole is made by rubbing the bowl with garlic, tossing that aside.
Next, avocados mashed lightly, a squirt of lime and a little salt.
That's it!!
Go to mexico, that's how it's made.
Eileen O.
December 15, 2013
I keep ripe avocados in my house frequently and use them like butter on toast and sprinkle a little sea salt on top. I use them instead of mayo or other sandwich dressings, too. So perfect! This recipe is excellent.
Kimberly
December 2, 2013
I really like this think I'm going to have it today Thanks for sending this to me keep up the good work
bluelightinamorata
October 13, 2013
Love this recipe! so glad to see a guacamole recipe without tomatoes. Thanks:)
walkie74
April 2, 2013
I love this version--but I may have to find cilantro that's not overly powerful (I'm one of those soap people). Then again, since I 'll probably serve it for a party, I'll probably make half of it my way (lemon pepper seasoning and lime) and the rest the traditional way. Eat on, people!
LetaBee
January 30, 2013
Great idea to mash the salt, onion and lime juice together. That 'cooks' that strong bite right out of them.
wendy H.
January 30, 2013
Tried this today and it is tasty, though I had to make it without the cilantro as I didn't have any. Am I the only one surprised to see a guacamole recipe without garlic?
JulieBee
January 30, 2013
For years I made guacamole with garlic (per Barefoot Contessa's Volume 1) until one tequila fueled evening at Rosa Mexicana, when a server whipped up the freshest guacamole tableside, and I noticed he added NO garlic, NO chopped tomato and NO lemon. Ina?! Being a little tipsy, I questioned him and he said authentic guac only contains avocado, onion, lime, salt and cilantro. It was the best I'd ever tasted and I've never looked back...fabuloso!
Juliebell
January 30, 2013
This is a perfect recipe and great timing for Super Bowl parties. If you are lucky enough to have leftovers for breakfast...toast some good bread, spread with a thin layer of butter and then spread on the guacamole, a sprinkle of salt and pepper and enjoy!
tamater S.
March 30, 2014
Juliebell, can you tell me, isn't the guac that oxidized brown colour the next day? And if not, what do you do to keep it from turning?
AmandaO
August 11, 2012
I doubled the recipe and three of us nearly ate all of it!
If I have to make it ahead, I nestle the pits in it and it prevents browning.
If I have to make it ahead, I nestle the pits in it and it prevents browning.
SMSF
August 8, 2012
This is delicious! I made this twice in the past week. Second time, I left out the onion because I don't like it (and that batch was just for me!), and added extra lime juice. The biggish chunks of avocado make this so distinctive. If you're eating this with salty chips, you may want to use little to no salt in the guacamole. As others here have said, this is absolutely a keeper.
MaureenOnTheCape
July 25, 2012
If you double the recipe, it still won't be enough. Consider yourselves warned. :)
JulieBee
July 17, 2012
I made this Saturday night and let me tell you...FABULOUS and so easy. Super authentic tasting and it had a sublime texture. Everyone was raving.
This is a keeper.
This is a keeper.
EPatti
July 15, 2012
Made this delicious guacamole tonight, exactly according to instructions and it was the best I have ever made. I am currently resisting eating the whole bowl by myself.
Tatanka
July 13, 2012
As a Mexican I must say that adding broccoli or cauliflower to a guacamole is sacrilege. Not adding cilantro is equally bizarre, but if your guests don't like cilantro and say it tastes like soap, I recommend adding cilantro to the main guacamole bowl, and making a cilantro free version on the side. The majority of people will like the cilantro version.
carol.penn.romine
July 12, 2012
This guacamole--classic indeed!--was the centerpiece of our dinner last night. I used the red jalapeño I had on hand, which made it look truly festive. My sole regret was that I had only enough avocados to make a single batch. I can't wait to try it with the addition of broccoli and cauliflower, but even without them, this is some seriously good stuff. No more pulverized guac in this house!
Thanks!
Carol
Thanks!
Carol
WileyP
July 11, 2012
Virtually identical to our house guac here at the ranch, and absolutely delicious. Might want to remind the fine folks here that a little lime juice will not only add a level of flavor, but also forestall the browning of the avocado a little. Also, if you absolutely must refrigerate the guac to serve later, be sure to cover it as you would a custard - with plastic wrap pushed down against the surface. That will also forestall the browning. If you do get a little surface browning, simply stir it up and it will be just fine!
beejay45
July 4, 2013
I'd always heard that leaving the pit in the guac until you're ready to serve keeps it from browning. I try not to make it too far ahead, but I've always had success with the pit. ;)
I love quacamole. Why don't I make it more often when it's so easy to do, just like this perfect recipe??? Oh, probably because I can't resist scooping it straight from the shell into my mouth with only a sprinkle of sea salt for seasoning.
I love quacamole. Why don't I make it more often when it's so easy to do, just like this perfect recipe??? Oh, probably because I can't resist scooping it straight from the shell into my mouth with only a sprinkle of sea salt for seasoning.
Don R.
July 11, 2012
I learned how to make good guacamole from my brother, who learned in Mexico. It's very similar to the one printed here, with the following exceptions: no cilantro (some people have a visceral negative reaction to it), add some chopped broccoli and some chopped cauliflower. That's what I said: add some broccoli and some cauliflower. It's a no fail way to astound your guests. Serve it to them and then tell them of those ingredients. They're astounded!
cook4fun
July 11, 2012
wow, this looks/sounds fabulous. . .and with all of the ingredients on hand and even though it is only 9:30 in the morning, I'm about to enter the kitchen and make up a batch... thank you for these great recipes
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