Classic Mexican Guacamole

South Texas Guacamole

Smily - September 14, 2007 02:23:47 PM PST

Living near the Mexican border real guacamole does not include cilantro...save that for the pico de gallo...real guacamole is onions, tomatos, avocados, salt, pepper, garlic and yes lime...if you want it spicy you add serrano peppers not jalapenos

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missing something...

ceci l - July 2, 2007 03:01:58 PM PST

a real mexican knows that the secret ingredient to excellent guacamole is lime and a splash of black pepper and if you like it a lil spicy, keep the seeds in the jalapeno it still tastes great!

19 of 21 found this review helpful.

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Need Lime, Garlic, more Cilantro and NO TOMATOES!

Adolfo D - September 14, 2007 02:51:24 PM PST

Authentic guacamole does not have tomatoes (I do like to add them) but it is not traditional in Mexico. Sure you can add anything to your 'guacamole'. Sometimes I add fresh green tomatoes (or Tomatillos) shopped in a blender. Cilantro and lime are the key to a GOOD guacamole though. The garlic only if you love it- which I do. Garlic is sometimes used in Mexico. It depends on the region (state) you are in.

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EXCUSE ME!!!!!

gragracia - September 14, 2007 02:30:57 PM PST

It's not just any avocado....It has to be a Hass Avocado....not the Florida smooth skinned one. Do a taste test and you'll understand and you'll be a believer. This “real Mexican.... if I can be classified as that” uses lime, garlic, and tomatoes, along with avocado, salt, cilantro, onion.
Come on guys it’s Martha what does she know about Mexican food?

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lime and garlic

matt - September 16, 2007 11:37:11 AM PST

Splash of lime is how I make it, and I live in phoenix and tucson arizona so i eat it alot. Garlic chopped finely is optional, but I usually just use sea salt and black pepper. And if it still tastes bland I throw in some really hot homemade salsa stir enjoy!

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Ho Ho, simmer down now kiddos

Pcullens - September 14, 2007 03:36:43 PM PST

Guacamole is like Barbecue is to americans. Popular all over the country, but varies slightly by location. Texas, where I hail from, has lot's of Oak trees, so REAL slow smoked TX 'Q is usually with Oak, since that is a native wood found in abundance in Texas. Mesquite, gets bitter after long periods, so it is best for grilling, but tastes vary. So rather than tell anyone here they are wrong, although I would think twice about recipes handed out by a yankee for foods with their origin south of the mason dixon line (Martha Stewart), I will instead throw out a tip for everyone that loves Guacamole, but hates the way it turns black overnight so you can't eat the leftovers in the morning to cure the margarita hangover. Save the pit of the avocado and leave it in the finished product. Will extend the life of the guacamole by two days. I swear this works, my girlfriend from Honduras, who make the best Guacamole, taught me this trick.

1 of 1 found this review helpful.

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hmm...needs two more items, i

mr_jay8 - September 14, 2007 02:09:40 PM PST

Garlic...no one meantioned Garlic!?!

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Avocados

dan - September 14, 2007 02:15:10 PM PST

Any avocados will do. Lime is the secret.

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classic mexican guacamole

sandyvisaliaca - September 14, 2007 02:58:12 PM PST

Cilantro is listed twice...and yes, i use all those ingredients, except as one put it, not jalapeno, but the serranos...think I'll go home and make some!

2 of 4 found this review helpful.

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avocado seed

sundieh - September 14, 2007 02:56:14 PM PST

If you leave the avocado see in the dip it keeps it from turning brown longer.

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Guac from a Mexican.

Mr. NLP - September 14, 2007 02:54:38 PM PST

Being a Mexican and having made lots of different styles of Guac over the past 40 years, I can tell you that anything goes as long as you enjoy it. I usuallly don't add chile peppers to my guacamole because different folks have different tastes and many times it will just burn the palates of kids who taste it. My family loves the standard guacamole I make. I use pretty much the same stuff as in the recipe posted, except that I add the juice of one lemon (not lime) per avocado and I sometimes add approximately one tablespoon of queso fresco per avocado. That is a northern baja variation which my wife taught me years ago. I always use cilantro as most Mexicans do. So, basically it is avoacado, onion, tomato, cilantro, lemon and salt. Cheese is optional as are black pepper and jalapeno or serrano. Currently, I live near Cancun and the natives here make a guacamole sauce for tacos and dipping which is very watery, but has tons of habanero. Too spicy for most folks.

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Even Better

Dr. Matt - September 14, 2007 02:29:14 PM PST

For an even tastier recipe try adding parmesan cheese (trust me), chopped garlic (about 1 clove per avocado), and of course a sqeeze of lime.

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???????????

juanalacubana74 - September 14, 2007 02:38:04 PM PST

That's because white people always trying to charge our traditional recipes to conform to their liking. That's why there is TexMex now. what the heck is that about? i hate it. gross. also tired of going to a Mexican Restaurant and they don't ever have any damn "HOT" salsa..they don't make it bc it's too spicy for them caucasians..frustrating!!!!!!!!

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My own little version...

ljbassx - August 17, 2008 07:15:34 AM PST

Dunno if this could be considered "authentic" (Geez, I'm an Irish chick from New Hampshire) but I do like a REALLY spicy guac with none of that sour cream, mayo, whatever other abominations people like to throw in.
Here it is: Avocados, red onion, cilantro (don't even think about dried), garlic (fresh is best), lots of fresh lime juice, and diced jalepenos AND serranos (seeds in for the fire). For seasoning I use: coarse sea salt, coarse black pepper, lots of cumin, and lots of chili pepper. Sometimes I'll throw in a diced tomato on top if I'm feeling it.
To keep it from going brown (for a minimum of 3-4 days, no joke), put it in a GLASS bowl, then take some saran wrap and push it right on top of the guac all the way to the bowl, leave no space, no air bubbles, nothing. Your guac will taste fresh for days.

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What, no lime??

CarMat - June 17, 2008 10:13:27 AM PST

I live in deep South Texas about 20 mins from the border and any real mexican knows you have to have the lime to give it the great flavor and serrano peppers are well suited instead of the jalapenos, but that is personal choice. I have to say congrats on being one of the only online recipes for guacamole that DOES NOT top it off with sour cream....yuck! Everyone knows its not a real Mexican dish if its toppped with sour cream!!

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Mmmmmm...guacamole

Big John - May 5, 2008 03:37:43 PM PST

Just a comment. Anybody lucky enough to be able to get their hands on the big avocados from Mexico, count yourself lucky!! I mean, once you have had those, the others just don't stack up. I live in Houston, and ANY Mexican meat market (carneceria) will have those. For anybody in my neck of the woods that is not sure what places...Think La Michoacana, Matamoros, Celaya, Mi Rancho, Fiesta. All I have to say is YUM!!


P.S. These 'cados are more expensive...but SOOOO worth it...about 1.29 per

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depends on the mexican

vmajesty25 - May 3, 2008 02:06:09 PM PST

Wether your a mexican-american or a mexican born and raised in Mexico is where the real difference is. SO if you like the American version you'll do it one way. If you like the Authentic version you'll do it another. Myself being mexican and living in So.Cal we like it with plenty of lemon and salt. What is added depends on the particular taste of the family...

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try this little addition

the breeze - April 14, 2008 02:41:28 PM PST

all i've seen is great but here is mine, avacado (haas only), finely chopped sweet onion, choped tomato, salsa (i make my own and always have a jar in the frig), lime, salt, pepper and the final ingredient, chopped left over rare barbeque steak. its perfect with chips

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Quickie Guacamole

drmikej - October 28, 2007 01:50:43 PM PST

For a quickie vesion: Roughly mash one peeled and seeded Hass avocado, add 1/2 cup of your favorite salsa (drained)(I like mine to be spicy-hot), a dash each of sea salt and freshly-ground pepper, and a splash of freshly-squeezed lime juice. Mix well and serve. Freshly chopped cilantro may be added, if desired. ENJOY!

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Avocado Bandit

touch r - September 28, 2007 10:02:47 AM PST

To my Mexican sista's, your recipes were absolutely great. Cecil, Gragrarcia and Sandy. I am still getting some very good comments on mine a week ago and I worked in a Mexican Restaurant. Tomatoes are cool but Authentic is better. Thanks a lot.
Brotha Lee

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Tex-Mex guacamole

dazzjohnson - September 28, 2007 06:56:01 AM PST

The generous addition of Tabasco certainly enhances any guacamole recipe!

M Johnson
Houston, TX

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Martha does not know Mexican...

Larry A - September 16, 2007 02:19:39 PM PST

I agree with cici...A real mexican Does know the key is lime juice. If you don't have that add lemon, it will better preserve it, give it a little more taste and stop it from going black. I would even so far as to add a clove of garlic to it to give it that kick, I would not add pepper but I would add some chile verde to spicen it up some more, if that is your style. I guess we should be happy that she did not suggest to use mayo or milk,like some people do. If you want it more creamier then stir it more and make sure all of the lumps are out. It is kind of funny she adds the lime to the pico de gallo recipe but forgets on this recipe. Seriously Martha don't over gourmet something that does not need to be gourmet, it is all about simplicity when it comes to mexican.

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there are guacamole variations

aiso70 - September 16, 2007 12:11:59 PM PST

actually, here in mexico, I've seen many different ways to prepare guacamole. Of course some people use garlic and lime, others don't. It's a matter of taste. You can add it serrano or jalapeño or whatever you want to make it hot. However, most of times guacamole it's not hot. You know why? because we add hot sauce to the food separately. For example, you dress some tacos or quesadillas with guacamole, radish, stewed onion, green tomatoe souce and some kind of hot souce (there are many different kinds of hot souce) and for some people, they add lime. Usually the guacamole that is add it to tacos is almost liquid. But you know, a good guacamole is made of a good avocado, that's the key. Anything else you want to add it's up to you

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Hmmm

tiffany g - September 16, 2007 12:00:46 PM PST

I don't know about the cilantro in guacamole but everything else looks okay I guess. Only back at my grandmas house, more affectionately called Garcia Bar and Grill, we don't use jalapenos or serranos unless we absolutely have to. We use little round chiles for ours. I don't know what they're called but we have alot growing in South Texas. And I totally agree that it needs lime juice.

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Ever added This to it?

ronald l - September 16, 2007 11:58:59 AM PST

Usually when we have Carne Asadas y Vironga (Budlight Preferably) we make Guacamole with onion, serrano chiles, taomatillos, tantito cilantro, and lime, and a splash of milk....I know I know that sounds weird but it makes it even more creamier and tastes con madre with chips. Dont overpower the Guacomloe with all the addins. Oh I fogot....add salt to taste. It especially tastes better when the Cowboys are playing and your carne asada is done and the tortillas de maiz are warm and la ceoola is hot with lime on the bowl y la arroz makes you mouth even water more... forget this trying to expalin you guys this stuff Im gona go and spark the pit up and go to HEB and to the Carneria los Tejanos on Mcpherson...$1.49 lb for fajita

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Heart heathy version !!

eek - September 16, 2007 11:58:32 AM PST

For a heart health version try more onion and less/no salt.

Adding lemon or lime is a good idea if making ahead. Otherwise it changes to a very unappealing color.

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Good job, but...

greytrumpet17 - September 16, 2007 11:58:22 AM PST

Your just missing lime juice.. it adds great taste yes, but also keeps the avacado from browning! If you dont like lime juice, then just add a little mayo, which will also keep it from browning. Honestly all you need is avacados, tomato, onion, and salt to taste if you want to keep it simple. If you want spice EVERYBODY IN SOUTH TEXAS KNOWS TO PUT CHILE PIQUIN IN IT!! chile piquin is a plant (often found in south texas) with tiny miniscule red and green peppers on it.. but dont let the size fool you......one will provide enough spice.

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Here

fireant3 - September 16, 2007 11:57:44 AM PST

Why all the chopping and adding of ingredients when you can just mash up the avocadoes with a good pre-made salsa that you like? That's all I do, but I do add some GARLIC sat, onions, and LEMON, not lime. I'm a man and a beginning-to-intermediate cook. It seems to me recipes always overcomplicate things with too many ingredients that you can do without. I cook to eat, not to show off. People go ape-poopy over my guacamole even though (heaven forbid!) I use pre-made salsa TO MAKE IT EASIER-- what a concept, eh?

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Tomatoes don

Constance S - September 16, 2007 11:54:16 AM PST

There are many authentic Mexican Guacamole recipes, but the best I learned from my ex husband who was from Guadalajara is as such:
2 avocados
- Mash and add tsp. or two of water until texture is smooth
Add:
A touch of lime juice,
A sprinkle of garlic powder
1 Tblsp. finely minced onion ( so small you almost cant see them)
Salt and pepper to taste
~This recipe is the creamiest, most simple and savory guacamole ever. No need for tomatoes, chiles, or cilantro. Those things mask the flavor of the avocados.

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You forgot the

A G - September 16, 2007 11:46:31 AM PST

LIME!!!!!!! Classic Quacamole has Avacado, onion, cilantro, tomato, salt and LIME!
No lime-- not authentic! Ole!

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