Tableside Guacamole Recipe

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a bowl or directly into the molcajete. Finely dice the red onion and Roma tomato (remove seeds to avoid extra moisture). Seed and mince the jalapeño; retain seeds if you prefer more heat. Chop the cilantro. Cut extra limes into wedges.

Measure out salt, pepper, and lime juice so they're ready for quick seasoning during the tableside service.

Mashing and seasoning

If using a molcajete: place the scooped avocado into the mortar. Lightly mash with the pestle until you reach a slightly chunky texture (leave some small avocado pieces for texture). If using a bowl and spoon: mash with the back of a fork or a fork-and-spoon motion to the same slightly chunky consistency. Immediately add the fresh lime juice and sprinkle in 1 tsp of the sea salt and 1/4 tsp of black pepper; mix to combine. The lime prevents excessive browning and brightens flavor.

Incorporate mix-ins

Fold in the finely diced red onion, tomato, minced jalapeño, and chopped cilantro. Taste and adjust seasoning: add remaining 1/2 tsp salt and up to the remaining 1/4 tsp black pepper as needed. If you prefer a smokier profile, stir in up to 1 tbsp chipotle or smoky hot sauce now.

Final tableside flourish

Present the molcajete or serving bowl to guests. Garnish with a few cilantro leaves, a light pinch of coarse sea salt on top, and serve with lime wedges and tortilla chips or warm tortillas. Encourage guests to squeeze additional lime to taste.

To keep guacamole looking fresh if not eaten immediately, press plastic wrap directly onto its surface (no air pockets) or place a thin layer of lime juice over the top. Refrigerate and consume within 12–24 hours for best quality.

If presenting tableside, finish the guacamole just before serving for best color and texture. Have extra chips or tortillas warmed and ready.