Guacamole Recipe

Name: La Mezcalita (Mexican Restaurant)s Guacamole Recipe
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each ripe avocados; 2 tbsp lime juice; 1 each medium tomato, seeded and finely diced; 0.5 each small red onion or shallot, finely minced; 0.25 cups fresh cilantro leaves, stems removed and finely chopped; 0.5 each jalapeño, seeded and finely minced (optional for heat); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.125 tsp ground cumin (optional); 1 tsp extra-virgin olive oil (optional, for silkier texture); 0.25 cups chopped tomato or tomato wedges (for garnish, optional)

Inspired by La Mezcalita (Mexican Restaurant)

Time15m

Serves4

Table side Mexican avocado dip with cilanto, tomatoes & onions.

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Ingredients

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Guacamole

3 each ripe avocados

2 tbsp ReaLime juice

1 each medium tomato, seeded and finely diced

1/2 each small red onion or shallot, finely minced

1/4 cups fresh cilantro leaves, stems removed and finely chopped

1/2 each jalapeño, seeded and finely minced (optional for heat)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/8 tsp ground cumin (optional)

1 tsp extra-virgin olive oil (optional, for silkier texture)

1/4 cups chopped tomato or tomato wedges (for garnish, optional)

Method

Guacamole

Prepare produce

Wash cilantro and jalapeño. Halve avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely mince the red onion or shallot. Seed the tomato by cutting out the core and scooping seeds, then finely dice. Remove jalapeño seeds and veins (if less heat desired) and finely mince.

Add seasonings

Immediately pour 2 tablespoons lime juice over the avocado flesh to prevent browning and add brightness. Add 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground cumin (if using) to the bowl.

Mash and fold

Using a fork or potato masher, mash the avocado to your preferred texture — slightly chunky is traditional. Fold in the finely minced red onion, diced tomato, chopped cilantro (1/4 cup), and minced jalapeño. Drizzle 1 teaspoon extra-virgin olive oil if using, and gently fold to incorporate without overworking.

Adjust seasoning

Taste and adjust seasoning: add more salt, a squeeze more lime juice, or additional jalapeño for heat as desired. If the guacamole seems too thick, stir in up to 1 tablespoon of water or lime juice to reach desired consistency.

Serve table-side

Transfer guacamole to a serving bowl. For a presentational touch, sprinkle the optional 1/4 cup chopped tomato or a few cilantro leaves on top. Serve immediately table-side with tortilla chips or as accompaniment to tacos. To store, press plastic wrap directly on the surface to minimize air contact and refrigerate up to 24 hours.