Classic Mexican Guacamole Recipe

2022-09-15

By Mexican Cuisine

Mexican Cuisine

Appetizer

This authentic Mexican guacamole recipe will take your taste buds on a trip to Mexico. 

From the Aztec Civilization to Your Table

Made with only the freshest ingredients, this zesty dip is perfect for dipping tortilla chips, topping your favorite dishes, or as a snack. A staple appetizer in Mexican cuisine that originated in the region of Central Mexico, specifically in the ancient Aztec civilization that existed before the Spanish conquest. 

 From "Ahuacamolli" to Guacamole

The name "guacamole" is derived from the Aztec word "ahuacamolli," which means avocado sauce or avocado mixture. The Aztecs used avocados extensively in their diet and would mash them into a paste with salt and various other herbs and spices. 

Passing Down Guacamole Recipes Through Generations

The recipe for guacamole has been passed down through generations and has evolved to incorporate a variety of regional flavors and ingredients. Traditional guacamole typically includes mashed avocados, lime juice, salt, garlic, onion, and cilantro, with variations including tomato, chili peppers, and other spices.

Beer Pairing

This classic dip pairs well with a crisp and refreshing Mexican beer like Corona or Sol. The lightness and effervescence of the beer complement the creamy texture of the guacamole.

Pitfalls on Guacamole

 Choosing the right avocados: The key to making great Guacamole is choosing ripe and flavorful avocados. Make sure to look for avocados that are slightly soft to the touch and have a deep green color. Avoid avocados that are too ripe as they can be mushy and brown.

 Mashing the avocados: The next challenge is mashing the avocados to the right consistency. Mash them with a fork or potato masher until they are slightly chunky, but still creamy. Avoid over-mashing the avocados as they can become too smooth and lose their texture.

 Adding flavors: Guacamole is typically flavored with garlic, lime, cilantro, and salt. Experiment with different flavor combinations to find the perfect balance of flavors. It is important to add the flavors gradually and taste the Guacamole as you go, as the flavor intensity can vary. Spend a few moments on our article Enhance the Flavor.

 Preventing browning: The biggest challenge when making Guacamole is preventing it from browning. To prevent browning, add lime juice to the Guacamole to slow down the oxidation process. Cover the Guacamole tightly with plastic wrap, making sure the wrap is touching the surface of the Guacamole to keep air out.

Ingredients

• 3 ripe avocados

• 1/4 cup diced onion

• 1/4 cup chopped cilantro

• 1 jalapeño pepper, seeded and minced

• 2 tablespoons lime juice

• 1/4 teaspoon salt

• 1/4 teaspoon cumin

Instructions

1. Cut the avocados in half and remove the pits.

2. Scoop out the avocado flesh into a bowl and mash it with a fork.

3. Add the diced onion, sliced jalapeño pepper, and chopped cilantro.

4. Squeeze in lime juice and add salt and cumin.

5. Mix everything together.

6. Taste and adjust the seasoning as needed.

7. Serve immediately with tortilla chips.

Preparation Time 10 min

Cook Time 0 min

Total time 20 min

Nutrition Facts

Calories: 160

Fat: 14 g

Saturated Fat: 2 g

Carbohydrates: 9 g

Fiber: 7 g

Sugar: 0 g

Protein: 2 g

Regional Ingredients Variations of Guacamole 

Mexico City, they may fry tortilla chips and then simmer them in a red or green chili salsa, garnished with diced white onion, crumbled cotija cheese, and chopped cilantro for a dish called "Chilaquiles al Estilo Capitalino".

Michoacán, they may fry tortilla chips and then simmer them in a tomato-based sauce made with toasted chiles de árbol and finished with crumbled queso cotija, chopped white onion, and sliced avocado for a dish called "Chilaquiles a la Michoacana".

Oaxaca, they may fry tortilla chips and then simmer them in a mole sauce made with chili peppers, chocolate, and spices, and then topped with crumbled queso fresco, sliced radish, and fresh cilantro for a dish called "Chilaquiles en Mole".

Veracruz, they may fry tortilla chips and then simmer them in a seafood-based salsa made with shrimp, garlic, tomatoes, and chiles, and then garnish it with slices of avocado and fresh lime juice for a dish called "Chilaquiles Veracruzanos".

Yucatan, they may fry tortilla chips and then toss them in a sauce made with achiote paste, chicken broth, and tomato, and then top it with sliced boiled egg, diced red onion, and chopped cilantro for a dish called "Chilaquiles Yucatecos".

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