Fresh Tableside Guacamole Recipe

Name: Elvira's Grill - Uplands Fresh Tableside Guacamole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each ripe Hass avocados; 2 each fresh roma tomatoes, seeded and finely diced; 0.5 each small yellow onion, finely diced; 0.5 cups fresh cilantro, leaves removed and finely chopped; 1 each serrano chiles, stemmed, seeded if desired, finely minced; 2 tbs fresh lime juice; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp ground cumin; 0.25 tsp dried oregano (preferably Mexican oregano); 0.25 tsp smoked paprika; 0.25 tsp ground coriander; 1 tsp extra-virgin olive oil; 4 each fresh lime wedges (for serving); 2 cups tortilla chips or warm tortillas (for serving); 2 tbs optional: pomegranate seeds or cotija cheese for garnish

Inspired by Elvira's Grill - Upland

Time20m

Serves4

Prepared tableside with fresh roma tomatoes, onions, cilantro, serrano chiles and our special blend of spices.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Guacamole Base

4 each ripe Hass avocados

2 each fresh roma tomatoes, seeded and finely diced

1/2 each small yellow onion, finely diced

1/2 cups fresh cilantro, leaves removed and finely chopped

1 each serrano chiles, stemmed, seeded if desired, finely minced

2 tbs Fresh lime juice

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Special Spice Blend

1/4 tsp Ground cumin

1/4 tsp dried oregano (preferably Mexican oregano)

1/4 tsp Smoked paprika

1/4 tsp Ground coriander

Finishing & Tableside Presentation

1 tsp extra-virgin olive oil

4 each fresh lime wedges (for serving)

2 cups tortilla chips or warm tortillas (for serving)

2 tbs optional: pomegranate seeds or cotija cheese for garnish

Method

Guacamole Base

Prepare produce

Halve, pit, and scoop the avocado flesh into a medium mixing bowl. Seed the roma tomatoes and finely dice them; place in a small bowl to drain briefly. Finely dice the yellow onion and pulse under cold water or soak 1–2 minutes if you prefer milder onion flavor, then drain. Remove cilantro leaves from stems and chop finely. Stem and finely mince the serrano chile (remove seeds if you want less heat).

Add lime juice to the avocados immediately to prevent browning.

Using a fork or a potato masher, mash the avocados to your preferred consistency — leave some chunks for texture (aim for mostly mashed with some 1/4–1/2-inch pieces).

Fold in the diced tomatoes, diced onion, chopped cilantro, and minced serrano. Combine gently to distribute ingredients without overworking the avocado.

Season with kosher salt and freshly ground black pepper; taste and adjust salt and lime juice as needed.

Special Spice Blend

In a small ramekin, combine ground cumin, dried oregano, smoked paprika, and ground coriander. Stir to blend. Sprinkle the spice blend over the guacamole and fold gently to incorporate evenly.

Taste and adjust: add another pinch of salt or up to 1/4 teaspoon additional lime juice if spices mute brightness.

Finishing & Tableside Presentation

Drizzle the extra-virgin olive oil over the top of the guacamole and use the back of a spoon to create a shallow well in the center for presentation.

If serving tableside, transfer the guacamole to a shallow mortar (molcajete) or a small serving bowl set on a larger platter with tortilla chips around it. Garnish optionally with pomegranate seeds or a sprinkle of crumbled cotija cheese for color and contrast.

Serve immediately with lime wedges and chips. If you must hold the guacamole for up to 30 minutes, press a piece of plastic wrap directly onto the surface to minimize oxidation and keep refrigerated until serving.