Authentic Guacamole Recipe from Mexico
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My family and I took our first big vacation together to Cancun, Mexico when I was fourteen years old. I remember being at a restaurant and ordering fajitas, while my father added politely to the server for an order of guacamole. Our server came back shortly after with a kitchen dolly. It was very impressive. Upon it was a beautiful volcano rock bowl with multiple glass bowls filled with ingredients for the guacamole. To be honest, we did not pay much attention to what the server was putting into the mashed avocados. We just watched as our server asked us questions about where we were from and if we were enjoying our stay. It was not until after we dalloped some guacamole onto our food and had a taste that we asked him for all of the ingredients.
Why This is The Best Guacamole Recipe
I have been making this guacamole recipe recently for get-togethers with friends and family, and now they will not stop asking me to make it for them! This guacamole stands out from the rest because of the charred onions, garlic, and peppers. If these ingredients are not charred, it will not taste the same. Sometimes I get a little antsy and take the onions, garlic, and peppers off the stove too soon, only to be disappointed when I taste it in the guacamole. Be patient! Good things come with time.
- 1 avocado
- 1 tablespoon Crema Mexicana, can be substituted with sour cream or plain greek yogurt
- 1 red bell pepper, julienne cut
- 1 clove of garlic, minced
- 1 jalapeño, minced
- 1 red onion, julienne cut
- 1/4 cup or less cilantro, chopped (optional)
- 1 tablespoon lime
- A dash of salt
- A dash of black pepper
- 1 tablespoon olive oil
1. Mash your avocado.
Cut the avocado in half, and scoop out the insides into a bowl. Mash the avocado with a spoon or fork until there are either very few chunks or none at all.
*Note: If you have a potato masher at home, I highly recommend you use it instead of a spoon or fork. It will be more effective and effortless to do the mashing this way.
2. Julienne cut the red peppers and the onions, mince the clove of garlic and the jalepeño, and char in a pan on medium heat.
The amount you chop for the red peppers and onions is entirely up to your taste. I do roughly a big spoonful of each for a serving like this. It might look like a lot when it is chopped, but it will shrink once it is cooked. The jalepeño is another ingredient where the amount is to be determined by your taste. My husband and I love spicy food, but we also do not like for it to overpower our guacamole. Once everything is cut, you can start sautéing with the use of olive oil until it gets charred.
3. Squeeze fresh lime juice and a dollop of Crema Mexicana into your guacamole.
Do this as you wait for the red pepper, onion, garlic, and jalepeño to char. I squeezed a little bit of half of a lime into it (about 1 tablespoon), and I used plain greek yogurt as a healthy substitute for the Crema Mexicana.
4. It is important that you wait until the red pepper, onion, garlic, and jalapeño are charred before mixing it with your mashed avocado.
This is the special ingredient that makes this guacamole recipe so delicious. Charing it makes the flavors robust, which makes this recipe stand out from others.
5. Time to mix your charred ingredients with your mashed avocados. Season with salt and pepper, and it is ready to be served!
There is no need to wait until the charred ingredients are cool to mix it into the mashed avocado. Add cilantro as a finishing touch if you would like. Be careful not to add too much though! The cilantro is used to compliment all other flavors, not overpower them.
You are ready to serve your guacamole to your guests now! One day I am hoping to purchase a beautiful volcano rock bowl similar to the one I saw in Mexico that day. These volcano rock bowls will come with a round volcano rock to be used as a pestle to mash the avocados with. I hope your guests fall in love with this recipe just as much as my friends and family do!