Guac Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Guac Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 count ripe Hass avocados; 2 tbsp lime juice (fresh); 1 count medium tomato, seeded and finely diced; 0.5 count small red onion, finely minced; 1 count jalapeño, seeded and finely minced; 2 tbsp fresh cilantro, chopped; 1 tsp kosher salt; 0.25 tsp ground black pepper; 0.25 tsp ground cumin (optional); 1 tsp olive oil (optional, for sheen); 1 to taste extra lime wedges (for serving); 6 oz tortilla chips; 0.5 cup sliced radishes or cucumber (optional)

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time20m

Serves6

Make Guac Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

3 count ripe Hass avocados

2 tbsp lime juice (fresh)

1 count medium tomato, seeded and finely diced

1/2 count small red onion, finely minced

1 count jalapeño, seeded and finely minced

2 tbsp Fresh cilantro, chopped

1 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp ground cumin (optional)

1 tsp olive oil (optional, for sheen)

1 to taste extra lime wedges (for serving)

To Serve (optional)

6 oz tortilla chips

1/2 cup sliced radishes or cucumber (optional)

Method

Guacamole

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely mince the red onion and jalapeño (remove seeds for milder heat). Seed and finely dice the tomato, then chop the cilantro. Juice the limes until you have about 2 tablespoons.

Mash avocados

Using a fork or potato masher, mash the avocado to your desired texture — leave it slightly chunky for classic guac (about 10–12 gentle mashes).

Combine and season

Immediately stir in the lime juice to the mashed avocado to slow browning. Add the minced red onion, jalapeño, diced tomato, and chopped cilantro. Season with kosher salt, black pepper, and cumin (if using). Fold gently until evenly combined, tasting and adjusting seasoning as needed.

Finish and serve

If desired, drizzle the olive oil over the surface and gently fold once to add a glossy finish. Transfer to a serving bowl. Press a piece of plastic wrap directly on the surface of the guacamole to minimize air contact if not serving immediately. Serve with lime wedges and tortilla chips or sliced vegetables.

To Serve (optional)

Arrange tortilla chips and sliced radishes or cucumber on a platter alongside the guacamole bowl. Encourage guests to squeeze extra lime over individual portions to taste.