(No Ratings Yet)
Loading...This Classic Mexican Guacamole is the authentic table-side style served in taquerias across Mexico City, built on perfectly ripe Hass avocados and balanced with bright lime, sharp onion, fresh cilantro, and just enough chili heat. It comes together in minutes with no cooking required, making it the ultimate crowd-pleasing dip for tortilla chips or taco night.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
YieldAbout 3 cups (4 servings)
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 28 gFat
- 4 gSaturated Fat
- 22 gCarbs
- 11 gFiber
- 3 gSugar
- 4 gProtein
- 320 mgSodium
- 720 mgPotassium
- 30 mgCalcium
- 1 mgIron
- 18 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the Guacamole
- 4 ripe medium Hass avocados, halved and pitted
- 3 tablespoons fresh lime juice (from 2 limes)
- 1/2 cup finely chopped white onion
- 1 to 2 jalapeños, seeded and minced
- 2 Roma tomatoes, seeded and finely diced
- 1/3 cup chopped fresh cilantro leaves and tender stems
- 1 teaspoon fine sea salt, plus more to taste
For Serving
- Tortilla chips
- Lime wedges
- Extra cilantro leaves (optional)
Directions
- Scoop the avocado flesh into a wide, nonreactive bowl. Using a fork or potato masher, mash to a coarse, slightly chunky texture, leaving a few larger pieces for body.
- Immediately pour the fresh lime juice over the warm mash and sprinkle in the sea salt; gently fold to coat, which slows browning and seasons from the inside out.
- Stir in the chopped white onion, minced jalapeño (start with one and taste before adding more), and diced Roma tomato until evenly distributed.
- Fold in the fresh cilantro last so the leaves stay vibrant and herbaceous rather than bruised.
- Taste and adjust with additional salt, lime juice, or jalapeño to hit your preferred balance of creamy, bright, and spicy.
- Cover the surface directly with plastic wrap pressed onto the guacamole and let rest at room temperature for 5 to 10 minutes so the flavors meld.
- Give one final stir, transfer to a serving bowl, and garnish with extra cilantro and lime wedges. Serve immediately with warm tortilla chips.
- Store leftovers by pressing plastic wrap flush against the surface, sealing out all air; refrigerated, it will hold its color for up to 24 hours.
Cook’s Notes
- Choose avocados that yield slightly to gentle pressure at the stem end; rock-hard fruit will not mash smoothly and overripe fruit will taste bitter.
- Always mash the avocado first, then add the lime juice and salt before stirring in the other ingredients so every bite is evenly seasoned.
- For a taqueria-style finish, top the guacamole with a thin layer of crumbled queso fresco or cotija just before serving.
- Leave some jalapeño seeds in if you want real heat; remove them all for a mild, family-friendly version.
- Pressing plastic wrap directly onto the surface (not just over the bowl) is the single best trick for keeping guacamole green.
