This chunky guacamole recipe is the one that I grew up eating, and the one that my mom still makes. Throughout my childhood, I always thought that everyone made guacamole this way since that was the way it was served everywhere I went, whether it was a restaurant or a relative’s house.
Finely dice the onion and the Serrano pepper (if you don’t want it to be too spicy, remove the seeds and the veins). Place in a medium-size serving bowl or a Molcajete if you own one.
Cut the tomato in half and remove the seeds (you can do this by using a tablespoon to scoop them out). Dice the tomato and place it with the onion and Serrano pepper.
Place the tips of the cilantro together and chop them very finely. Stir the chopped cilantro in with the onion, tomato, and pepper.
Now, cut the avocado in half, and with the help of the knife, remove the seed. Use a large spoon to remove the avocado pulp, and dice into 1/3-in. cubes (you can also dice the avocado directly in its shell and then remove it with a spoon). Gently mix the avocado pulp with the rest of the ingredients in the bowl. It will get a little smashed, but just a little.
Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!
Nutitrion
Serving Size: 2 oz
Calories: 58 kcal
Carbohydrates: 4 g
Fat: 4 g
Sodium: 3 mg
Reviews
Ginette Bisaillon on 2023-05-22 (5 stars): I am delighted that you have mentioned the lack of lime in guacamole in Mexico. I lived there for 20 years and never was I served guacamole with lime in it, and I think my mother-in-law would've killed me if I had been guilty of doing that!
What outsiders don't understand is that guacamole is never made an advance in Mexico. It is prepared just before you eat it so the reasoning behind preventing oxidation just does not apply.
Michael G Lynch on 2021-07-10 (5 stars): Mely,
I was taught to make this very same recipe when I was 7 years old in 1966, by one of my cousins for a family gathering. It was the very first of many recipes I have learned throughout my life. Thank you for the memories!
Best Regards
Maricela Ramirez on 2021-06-08 (5 stars): Hey Mely,
Mi abuelita así hace el guacamole. Ella es de Guerrero, pero vivió en Veracruz muchos años. Gracias por la receta, así podré hacerla y recordar tiempos cuando mi abuelita nos hacía el guacamole.
Esther on 2018-09-10 (5 stars): Hi Mely! I'm a native Arizonan, but my people are originally from Sonora and Michoacan. This is how I learned to make guacamole. I admit, I like a little squeeze of fresh lemon juice in mine. It seems to brighten the flavor
Thank you for posting these delicious recipes. Comfort food at its finest!
Diana on 2018-05-06 (5 stars): I'm going to make this tonight as a side to my chicken tortilla soup and chips. And I'm going to add the lime because I like it that way. Call me a gringo, I don't care. I guess I do look like one, but my dad was from Zacatecas. I just like lime on my avocado.
Mely, I went to a Mexican restaurant yesterday for the cinco de mayo, rather than cook myself, and I had a queso fundido something or other. Basically cheese and mushrooms in a tortilla. And some other secret flavorings - I don't know what. It was sooooo yummy. I never thought of mushrooms in a tortilla. It was so delicious, I'm still thinking about it. Maybe you could post a recipe for that! Thanks!
Claudia on 2017-05-01 (5 stars): Where do you find these books? Are they in Spanish? I am also in Dallas. Oh and I forgot to tell you but I LOVE YOUR BLOG!!! I found it by accident one day and find your recipes amazing and refer to them when I want something new or need guidance on a dish since my mother is no longer around to ask her.
