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Guacamole taquero

From WikiTacos, the taco encyclopedia · Salsa
Also known as: Salsa de aguacate, Guacamole de taquería, Guacamole falso

Guacamole taquero is the thin, pourable green sauce served as guacamole at many Mexican taquerías, usually a blend of tomatillo, green chile, cilantro and a little avocado, and sometimes made with no avocado at all.

Contents
  1. Description
  2. Guacamole without avocado
  3. Serving
  4. Recipe
  5. Reviews
  6. See also
  7. References

Description

Rick Bayless notes that in Mexico, where avocado is expensive, an avocado-tomatillo salsa often fills the role of guacamole at taquerías. It is smoother, saucier and tangier than a chip dip: tomatillos, a green chile and cilantro are blended with water, then a single avocado is pulsed in so the sauce holds together instead of weeping. In Tijuana, Texas Monthly's taco editor José R. Ralat notes, adobada tacos are topped with a runny, guacamole-like salsa rather than pineapple.

Guacamole without avocado

Some taquerías serve a green salsa that imitates guacamole without using avocado. La Opinión describes the trick: boiled zucchini and tomatillos blended with fried green chiles, garlic, cilantro and oil, which acts as a thickener and gives a creamy texture. Vendors favor it because it does not oxidize as quickly and shields the price of tacos from swings in the cost of avocado.

Serving

The sauce is spooned over tacos de asada, adobada and other meats. Versions containing avocado are best used within a few hours of blending.

Recipe

Makes About 2 cups · Time: 10 minutes

Ingredients

  • 250 g tomatillos, husked and roughly chopped
  • 1 to 2 serrano chiles, stemmed
  • A small handful of cilantro with stems
  • 1 small garlic clove (optional)
  • 1 ripe avocado
  • 1 tbsp finely chopped white onion, rinsed
  • Salt

Steps

  1. Blend the tomatillos, chiles, cilantro, garlic and 1/3 cup water to a coarse purée.
  2. Add the avocado flesh and blend until smooth and creamy.
  3. Thin with water to a pourable consistency, stir in the onion and season with about 1 tsp salt.
  4. Serve within a few hours.

For the avocado-free taquería version, replace the avocado with one boiled zucchini and blend in 2 tbsp oil.

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Avocado-Tomatillo Salsa". Rick Bayless. Retrieved 2026-10-10.
  2. "Cómo se hace el guacamole falso de las taquerías mexicanas". La Opinión. Retrieved 2026-10-10.
  3. "Trompo Tacos Are So Much More Than Tacos al Pastor". Texas Monthly. Retrieved 2026-10-10.
Categories: Avocado dishes Salsas Salsas and garnishes Taquería condiments