Guacamole
Guacamole is a Mexican sauce of ripe avocado mashed with chile, onion, cilantro and often tomato and lime. It is eaten throughout Mexico as a dip with totopos and as a topping for almost every kind of taco.
Description
Larousse defines guacamole as ripe avocados mashed with green chile, tomato, onion and cilantro, sometimes with lime juice to slow browning. It is eaten almost everywhere in Mexico, alongside nearly any taco and with the midday meal's rice and beans, and as a classic botana with fried tortilla chips.
Variations
Regional and modern versions add fruit such as peach, grape or pomegranate, herbs like avocado leaf or pipicha, or insects such as chapulines and jumiles.
For tacos
Rick Bayless describes the guacamole taqueros serve when a customer asks for it on a taco as simpler than restaurant dip: garlic, avocado, rinsed white onion, cilantro, lime and salt mashed almost smooth, usually without chile because the taco will get salsa anyway. Many taquerías instead serve a thin, blended avocado or avocado-like green sauce; see guacamole taquero.
Recipe
Ingredients
- 3 ripe Hass avocados
- 1/2 small white onion, finely chopped and rinsed
- 1 to 2 serrano chiles, finely chopped
- 1 small tomato, seeded and diced (optional)
- 1/4 cup chopped cilantro
- 1 to 2 tbsp lime juice
- Salt
Steps
- In a molcajete or bowl, mash the chile, a pinch of salt and a little of the onion to a rough paste.
- Add the avocado flesh and mash, leaving some texture.
- Fold in the remaining onion, the tomato and cilantro.
- Season with lime juice and salt. Serve immediately, or press plastic wrap directly onto the surface to delay browning.
Reviews
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See also
References
- "Guacamole". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
- "Simple Guacamole for Tacos". Rick Bayless. Retrieved 2026-10-10.