Serves a Crowd

Roberto Santibañez' Classic Guacamole

July 10, 2012
23 Ratings
Photo by James Ransom
Author Notes

What Santibañez wants cooks to realize, he told me, is this: "There is a very important textural thing to guacamole -- we never really mush up the avocado. You want to feel everything." He crushes only enough of the avocado to warrant it consideration as a dip rather than a salad, but leaves the rest of the cubes intact, bathing them in the vividly flavored chile sauce, "a bit like salad properly dressed in vinaigrette," he writes. Recipe adapted slightly from Truly Mexican (Wiley, 2011). —Genius Recipes

Watch This Recipe
Roberto Santibañez' Classic Guacamole
  • Prep time 15 minutes
  • Makes about 1 3/4 Cups
Ingredients
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
  • 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt (or to taste)
  • 1/4 cup chopped cilantro, divided
  • 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
  • A squeeze of lime, if desired
In This Recipe
Directions
  1. Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
  2. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.

See what other Food52ers are saying.

  • suzannakang
    suzannakang
  • Barbara
    Barbara
  • Susan Lopez
    Susan Lopez
  • Jade DaRu
    Jade DaRu
  • Kimber
    Kimber
Genius Recipes

Recipe by: Genius Recipes

88 Reviews

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.
 
Mary August 20, 2020
I made this just as it is and it was amazing.
 
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.
 
Neha May 18, 2020
Delicious!!!!
 
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!!
 
Lynda June 27, 2019
yes, make this. You will 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!
 
Kimber February 4, 2018
The best quacamole hands down.
 
Allison M. July 4, 2016
Far too much Kosher salt but otherwise very good.
 
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.
 
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.
 
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.
 
mkatieq May 23, 2020
Lately, I've been using Maldon sea salt.
 
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.
 
Kt4 July 9, 2019
Was there a difference in outcome? If so, in what way?
 
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.