Guacamole
Background
Guacamole, one of Mexico’s most iconic creations, dates back to the Aztec empire in the 1500s. The name comes from the Nahuatl word ahuacamolli — “ahuacatl” (avocado) and “molli” (sauce). Traditionally made using a mortar and pestle (molcajete), it’s celebrated for its simplicity and natural richness. Today, it’s a global favorite — from party dips to burger toppings, guacamole has truly become a culinary superstar.
Servings: 3–4 people
Portion size: About 2–3 tbsp per person
Preparation time: 10 minutes
Cooking time: None
Ingredients
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Ripe avocados – 2 large (Hass variety preferred)
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Onion – ¼ cup, finely chopped
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Tomato – ½ medium, deseeded and finely chopped
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Jalapeño or green chili – ½, finely chopped (adjust to spice level)
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Fresh cilantro – 2 tbsp, finely chopped
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Lime juice – 1 to 1½ tbsp (adjust to taste)
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Salt – to taste
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Black pepper – ¼ tsp (optional)
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Optional twist:
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Finely chopped garlic – ¼ tsp (for a kick)
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Sweet corn or pomegranate – 1 tbsp (for texture and sweetness)
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Equipment needed
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Bowl
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Fork or potato masher
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Knife and chopping board
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Spoon
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Instructions
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Prepare the avocados:
Cut them in half, remove the pit, and scoop out the flesh into a bowl. -
Mash gently:
Use a fork or masher to mash the avocados — keep it chunky for authentic texture. -
Mix in the rest:
Add onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper. Mix gently to combine. -
Taste and adjust:
Add more lime or salt to taste. -
Serve immediately:
Serve with tortilla chips, tacos, nachos, or as a spread on toast.
Tips
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Avocado ripeness: A ripe avocado should yield slightly when pressed — not too soft or firm.
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Prevent browning: Add extra lime juice or cover tightly with plastic wrap (pressed directly on top of guacamole).
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For creamier texture: Add a spoonful of sour cream or Greek yogurt.
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For extra flavor: Add roasted garlic or a pinch of cumin powder.