“Do you want guac with that?” is one of the toughest decisions people have to make at Chipotle. I mean, of course you want the guac, but you also know that it costs like 25% of your order. Well, if you are getting takeout anyways, why not make a traditional guacamole at home. Then you can have as much as you want!
Pretty much every cooking class in Mexico will teach you how to make guacamole as one of the dishes, so I’ve done my fair share during my vacations there. While everyone has their own family recipe, I guess you can say this version is mine as it’s the one I make most often.
Traditional guacamole is made using a mortar and pestle, however if you don’t have that not to worry. You can easily use my favorite method: a large bowl and two forks. Provided your avocados are ripe, they should crush easily between the forks. And if you like a chunky guacamole like myself it is easier to regulate than using a mortar and pestle.
Traditional Guacamole Ingredients
3 Avocado; cut and cubed
1 Tomato; chopped
1/2 White Onion; can also substitute yellow onion if you want to mellow it out a bit.
2 tbsp Cilantro; chopped
2 tsp Paprika; optional
2 tsp Lime Juice; freshly squeezed
1 Serrano Pepper; finely chopped
1 tsp Salt; or to taste
1 tsp Black Pepper; or to taste
Traditional Guacamole Instructions
1. Put all the ingredients in a bowl or mortar and mash everything up with two forks or a pestle respectively.
You can change up the ingredient ratios to suit your taste, or add all new ones if you like. At the end of the day, it is just mashed avocado with stuff so no need to be traditional if you prefer a different way.
Traditional Guacamole Recipe
- 3 Avocados cut and cubed
- 1 Tomato chopped
- 1/2 White Onion chopped
- 2 tbsp Cilantro chopped
- 2 tsp Paprika optional
- 2 tsp Lime Juice freshly squeezed
- 1 Serrano Pepper chopped, can leave seeds in for extra spicyness
- 1 tsp Salt or to taste
- 1 tsp Pepper or to taste
- Put all the ingredients in a bowl or mortar and mash everything up with two forks or a pestle respectively.