This fresh guacamole is bursting with flavor. It’s so incredibly easy to make and always a favorite on the table and at parties. It’s the best!
I remember the days of living in El Paso, Texas, as kid. There are many fond memories of the times we’d head over the border for a day of shopping and eating in Mexico. It’s all but certain that’s where my obsession with Mexican food started.
A good Mexican restaurant still tops my list when I dine out. And whenever I see tableside guacamole on the menu, you can be sure it’s going on my table and in my belly. So fresh, so good.
I create my own tableside version, which includes the same three main ingredients of all guacamole recipes. Avocados, of course, and tomatoes and cilantro. After that, I like to go simple by only adding a small white onion. Seasonings are equally simple with only lime juice, salt, and pepper. I also add cumin, and lots of it, to give it that genuine Mexican flavor I love so much.
- If you’re not a fan of chunky, you can use all the same ingredients to make a traditional molcajete version. This is the Mortar and Pestle I use. To prepare using this method, all you need to do is put everything in the mortar and use the pestle to crush and smooth to your liking.
- How you present your culinary masterpiece is just as important as how you prepared it. Consider dishing up a bowl of this guacamole in a theme-appropriate Salsa Bowl or the Avocado Chip and Dip Tray. Muy bueno!
- Go all-out Mexican and serve your guacamole with fresh chicharrones (fried pork rinds).
- Serve as a side dish with any Mexican meal or as an appetizer with a heaping of tortilla chips.
- Like hot sauce, you can put this @$%! (fresh guacamole) on everything from arepas to zucchini. Get creative and drop me a note on how you like it best.
- If avocados are soft, don’t peel them. Instead, cut the avocados in half, seed them, and then cut pieces lightly while still in the skin. Then, invert the skin over your bowl, and pieces should fall right out.
- If you like a little zest to your guacamole, add chopped jalapenos — either fresh, jarred, or canned.
- Guacamole is best when served fresh just after it’s made. If needed, you can store in the fridge for up to three days. To keep it from browning, put it in an airtight container and smash it down until it’s flat on top. Then, add about ½ inch of water to cover the surface of the guacamole. Carefully pour off the water and stir before serving.
- Fresh squeezed limes or lime juice in a bottle work equally well.
- Vine ripened or Roma tomatoes work well, though the Roma tomatoes will be less juicy.
- While I recommend using a white onion for its stronger, pungent flavors, a yellow or red onion would work just as well.
- I find that the larger flakes in Kosher salt work best for this recipe, and my go-to is Morton’s Coarse Kosher Salt.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!