Guacamole Recipe

Prepare avocados

Cut each avocado in half lengthwise, remove the pit, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or a potato masher, mash the avocados to your desired texture (slightly chunky is traditional). Immediately add 2 tbs fresh lime juice and 1 tsp fine sea salt; mix to combine to prevent browning.

Add aromatics

Fold in 1/4 cup finely diced red onion, the minced jalapeño (seeded if you prefer less heat), and 1/4 cup chopped cilantro. If using, add 1/2 cup very small diced tomato and 1/4 tsp ground cumin and/or 1/4 tsp chili powder. Taste and adjust salt, lime, or pepper.

Final seasoning and rest

Finish with 1 tsp freshly ground black pepper. Let the guacamole rest 5–10 minutes at room temperature for flavors to meld before serving. If you need to hold it longer, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 2 hours.

Combine the 2 diced roma tomatoes, 1/4 cup finely diced onion, 1/4 cup chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp kosher salt, and optional 1/2 minced jalapeño in a small bowl. Stir gently to combine and let sit 5–10 minutes for flavors to marry.

Taste and adjust seasoning: add more lime or salt if needed. Spoon a few tablespoons of pico over the guacamole just before serving to keep the pico bright and slightly crunchy.

Prep tortillas

Stack the tortillas and cut each into 6 wedges (like slicing a pizza) to make chip-shaped triangles.

Heat oil

Pour 1 cup neutral oil into a heavy skillet or pot to a depth of about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when dropped in.

Fry chips

Working in batches so chips have room, fry tortilla wedges for about 1 to 1.5 minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray.

Season chips

While still hot, sprinkle chips with 1 tsp kosher salt, tossing gently to distribute. Let cool slightly — chips will become crisp as they cool.

Alternative: oven-baked chips — toss tortilla wedges with 1–2 tbs oil, spread in a single layer on a baking sheet, bake at 400°F (200°C) for 8–12 minutes, turning once, until crisp and lightly browned. Season with salt.

Spoon the guacamole into a shallow serving bowl. Top with a generous spoonful of pico de gallo in the center (or serve pico on the side). Garnish with a few cilantro leaves and a light dusting of chili powder if desired.

Serve immediately with warm crispy tortilla chips alongside. Leftover guacamole can be refrigerated (covered) up to 2 days; stir and re-season before serving.