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    You are in: Home / Recipes / Guacamole - Real Authentic Mexican "Guac" Recipe
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    Guacamole - Real Authentic Mexican "Guac"

    Guacamole - Real Authentic Mexican "Guac". Photo by SharonChen

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Theresa in Chi-town's Note:

    I am surprised how difficult it is to find a genuine guacamole recipe. No need for mayo or sour cream or all the other additives. This is the original, handed down generations, yet the most simple basic way to make Guacamole. I even make it better than my Mother in Law, which is a hard act to follow. :) Make this recipe and you will never go back. Hope you enjoy this like all my friends and family do.

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    Units: US | Metric

    • 5 large Hass avocadoes (black in color,slightly soft to the press)
    • 2 large limes, juice of
    • 1 medium white onion (diced)
    • 3/4 cup loosely packed fresh cilantro (chopped finely)
    • 1 large tomato (Diced-make sure it isn't overly ripe)
    • salt
    • finely chopped fresh jalapeno (optional)


    1. 1
      Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
    2. 2
      Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
    3. 3
      Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
    4. 4
      Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
    5. 5
      Add jalapeño to taste.
    6. 6
      Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
    7. 7
      a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

    Ratings & Reviews:

    • on August 05, 2014

      This is a good basic recipe, but keep in mind that guacamole is like tomato sauce--everybody has a "family" recipe that they like best. If you want creamier guacamole, use a potato masher rather than a fork. I would also add ground cumin and garlic (powdered is fine) and leave out the tomato--in Michoacán, guacamole is very often served without it. <br/>As for leaving the pit in to prevent browning, that does not work. The lime juice is what keeps the guacamole green, and most people make the mistake of adding too little lime juice or using avocados that are extensively bruised or already turning brown. Buy unripe, unbruised avocados up to a week in advance and let them ripen on the counter. Once they are ripe, refrigerate them to halt the ripening process.

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    • on August 05, 2014


      I used to make it this way but then it occurred to me that onion, chili and tomato are the basic ingredients of most salsas, so now I just add a tablespoon or two of my favorite chunky salsa. I also crush 1 garlic clove with some salt.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2010


      This is how I make guac. It's terrific! I also add a pressed clove of garlic and fresh ground black pepper. Very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Guacamole - Real Authentic Mexican "Guac"

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.1
    Calories from Fat 158
    Total Fat 17.5 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 12.5 mg
    Total Carbohydrate 13.9 g
    Dietary Fiber 8.5 g
    Sugars 2.1 g
    Protein 2.7 g

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