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Restaurant-Style Guacamole
Chunky, fresh guacamole made tableside — bright with lime, cilantro, serrano, and perfectly ripe avocados.
10 mins
0 mins
4 people
Mexican
Ripe avocados
Must be ripe — yields to gentle pressure
3 large
Lime juice
2 limes
Serrano or jalapeño
Minced, seeds optional
1-2
White onion
Finely diced and rinsed
1/4
Fresh cilantro
Chopped
1/4 cup
Garlic
Minced or smashed to paste
1 clove
Salt
Or to taste
1 tsp
Tomato
Seeded and diced (optional)
1 small
🍽️ Molcajete (lava stone mortar)
→ Bowl and fork
Same result with slightly more effort
Dice onion, rinse under cold water, pat dry. This removes harsh bitterness.
💡 Pro Tip: Rinsing raw onion is a restaurant technique to remove sharpness without losing flavor.
Mash garlic and chili to a paste with salt in a molcajete or with side of knife.
💡 Pro Tip: Starting with this paste base infuses the whole guacamole with heat and garlic.
Add avocado flesh. Mash with fork to desired texture — leave chunks.
💡 Pro Tip: Chunky is authentic. Smooth guacamole is a symptom of over-processing.
Fold in onion, cilantro, and lime juice. Taste and adjust salt and acid.
💡 Pro Tip: Lime should be bright and present, not subtle. Don't undersalt.
Press plastic wrap directly onto surface if not serving immediately.
💡 Pro Tip: Direct surface contact with plastic wrap prevents oxidation — not lime juice.
- ✓Avocado ripeness is everything — test the day before
- ✓Rinse the onion to reduce sharpness
- ✓Chunky texture is correct — smooth is wrong
- ✓Season aggressively with salt and lime
- →With tortilla chips
- →On tacos and burritos
- →With fresh salsa