When it comes to making Guacamole from scratch, I’ve become a bit of an expert. Although I live in California, I’m blessed to spend about three months a year in Puerto Vallarta, Mexico. In markets south of the border you can find gorgeous ripe avocados, Mexican limes, chilies and tomatoes year round.
Although there are plenty of variations on this traditional Mexican favorite, let me tell you – from California to Mexico this is the best guacamole recipe I’ve found. What you’ll love most about this authentic restaurant-style guacamole recipe is that with a few basic ingredients it can be easily replicated in your own kitchen. For additional Mexican flavor, add a sprinkling of Mexican Cojita cheese on top of the guacamole. If you have a Mexican market in your city, you can find Cojita cheese there.
Serve this authentic Mexican guacamole alongside authentic Mexican salsa and restaurant-style tortilla chips. If you’d like to make a fresh batch of tortilla chips at home, it’s quick and easy to do! simply slice a small stack of corn tortillas into 4 triangles and fry them in cooking oil over medium-high heat until crisp. Transfer cooked tortilla chips to a platter or cookie sheet lined with paper towels. Blot off excess oil.
Here in California I love to serve guacamole in my authentic Mexican molcajete which originally belonged to my Grandma Mercie. Grandma used it often and it graced her long kitchen counter. I feel so lucky that this precious family heirloom was handed down to me. It has a special place in my heart and home.
How to Make Guacamole >> Best Kitchen Tools
It’s Fiesta Time with Authentic Mexican Guacamole!
Serve guacamole alongside a basket of crispy tortilla chips and watch it disappear! This appetizer recipe is perfect for all types of festivities, including football parties and Cinco de Mayo fiestas. Guacamole is also delicious when served as a topping for your favorite Mexican specialties.
How to Select the Best Haas Avocados
At the supermarket you’ll notice that there are different types of avocados. For making the best guacamole you’ll want to select Haas Avocados. The avocados you use for this recipe should be perfectly ripe. Here’s how to select the perfect avocado for guacamole: When a Haas avocado is under-ripe it is green in color and very firm. A nearly ripe avocado is green-purple and slightly firm. A perfectly ripe avocado – the kind you want for this recipe – is purple-black in color and yields to gentle pressure. An over-ripe avocado is black and mushy.
A Word About Molcajetes
When shopping for a molcajete look for one that has been imported from Mexico AND is made from authentic lava rock. Tourist molcajetes are often made from concrete and basalt. A mixed and molded molcajete can be easily spotted by the sharp angle it has on the top edge. Look for one that has been hand carved. If you’ve accidentally purchased a concrete and basalt one I would recommend that you not use it for food. Chemicals in the materials it’s made from might contain toxins that can be transferred onto your food. Instead, use it as a centerpiece when creating festive Mexican tablescapes or as a decorative feature in your kitchen. To season an authentic lava rock molcajete deeply grind large coarse-grain sea salt within the interior until the salt becomes a very fine powder. Then bake the molcajete and the grinding stone in a 450 degree oven for one hour. After the molcajete cools, rub a bit of cooking oil over the whole molcajete. Now your molcajete is properly seasoned and ready to use! I received these molcajete seasoning instructions from the owner of an authentic Mexican restaurant in Puerto Vallarta, Mexico.
A perfectly ripe avocado – the kind you want for this recipe – is purple-black in color and yields to gentle pressure. An over-ripe avocado is black and mushy.
- 3 Haas Avocados
- 1/4 cup red onion, finely diced
- 1/4 cup Roma tomatoes, finely diced
- 1/4 cup cilantro leaves, chopped (no stems)
- 1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced
- 1/2 teaspoon sea salt (or maybe a little bit more!)
- 1 tablespoon lime juice, squeeze the juice from 3 key limes
- Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cotija Cheese
- Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
- Remove the peels and place the avocado in a bowl.
- Mash the avocados until the consistency is smooth with just a few small lumps.
- Add remaining ingredients to the bowl. Gently fold all ingredients together.
- If serving guacamole as an appetizer, transfer Mexican Guacamole to a molcajete.
- Garnish with a few cilantro leaves on stems, or a sprinkling of Mexican Cotija Cheese.
- Serve guacamole with restaurant-style tortilla chips.
- Control the heat factor: Jalapeno chiles are milder than Serrano chiles!
- If your guacamole will not be enjoyed right away, add in an avocado pit or two, and squeeze a bit more lime juice on top. This will help the guacamole from turning brown.
- Category: Appetizer, Lunch, Dinner
- Method: By hand
- Cuisine: Mexican, Tex-Mex
Keywords: Mexican guacamole, guacamole recipe, authentic guacamole recipe
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What type of Mexican food do you enjoy most with guacamole? I personally love guacamole on chicken and beef tacos, on top of enchiladas, inside burritos, on top of tostadas, as a garnish for taco salads, and in 7-layer dips! And of course, I love it straight out of the molcajete with authentic Mexican-style tortilla chips. Share your love for this authentic guacamole recipe in the comment section below.