El Mero Mero Guacamole Recipe

Prepare avocados

Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl. Reserve one pit if you plan to store the guacamole briefly to help reduce browning.

Mash and season

Using a fork or potato masher, mash the avocados to a slightly chunky texture (leave some small avocado pieces for texture). Immediately add 2 tbsp fresh lime juice and 1 tsp kosher salt, then mix to combine.

Add aromatics

Fold in the finely minced 1/4 cup red onion, 2 tbsp chopped cilantro, and the finely minced jalapeño (if using). Taste and adjust seasoning, adding up to 1 tsp freshly ground black pepper and, if desired, 1 tsp ground cumin for a hint of warmth.

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate for up to 4 hours (keep reserved pit in the bowl if desired).

Combine pico ingredients

In a small bowl, combine the finely diced roma tomato, 2 tbsp finely diced red onion, 1 tbsp chopped cilantro, and the minced half jalapeño (if using).

Season pico

Add 1 tbsp fresh lime juice and 1 tsp kosher salt to the tomato mixture. Stir gently to combine and taste; adjust lime or salt as needed. Let sit 5–10 minutes at room temperature to meld flavors.

Spoon the prepared guacamole into a serving bowl and smooth the top slightly, leaving a small well in the center.

Spoon 2–3 tbsp (or to taste) of the pico de gallo on top of the guacamole well, or serve the pico alongside for diners to add themselves.

Garnish with additional chopped cilantro if desired, arrange lime wedges on the side, and serve immediately with tortilla chips or warm corn tortillas.