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Home » Recipes » Recipes » Healthy Eating » The Best Authentic Mexican Guacamole Recipe

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The Best Authentic Mexican Guacamole Recipe

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Inside: Learn how to make this delicious, homemade, and authentic Guacamole recipe with simple ingredients that my Abuela taught me how to make when I was growing up in Mexico. Also, Bonus tips for how to keep guacamole from turning brown. 

Para Español, Haz Click Aquí.

Learn how to make this delicious, homemade, and authentic Guacamole recipe with simple ingredients that my abuela taught me how to make when I was growing up in Mexico.

This homemade Mexican Guacamole is easy to make and goes perfect as an appetizer or side dish.

Guacamole is a staple of Mexican cuisine. Although it is pretty simple to make, it can be tough to get the perfect flavor. With this authentic Mexican recipe, though, you will be an expert in no time. 

Some of my favorite memories from my youth are when I would spend time cooking with my abuelita (grandma). She didn’t have any daughters of her own (she had 10 boys though), and that is why she always loved spending time with her granddaughters. My sister and I had the privilege of growing up in close proximity to her. That gave us the opportunity to learn so much from her.

Every day at dinner time it was like a party – lots of people, lots of food, and lots of smiles. One of the most requested appetizers was always this homemade guacamole. My Abuela had an avocado tree in her yard that grew some of the biggest avocados that I have ever seen. That, combined with this delicious recipe, made for some amazing guac.

I saw her make this recipe more times than I can remember. That’s why I already had the recipe memorized by the time I was about 7 years old. I always looked forward to gathering the avocados from the tree each day, and I was always thrilled when she asked me to make the guacamole.

Fresh veggies and herbs for guacamole

What Ingredients Do You Need to Make Guacamole?

This guacamole recipe is also great because it only contains fresh, nutritious ingredients, and it only takes about 10 minutes or less to make! All you need for this particular recipe is the following:

  • Avocado
  • Cilantro
  • Onion
  • Jalapeno (optional)
  • Lime Juice
  • Salt
  • Tomato

This will be perfect to take to that next get-together where you are supposed to bring something. Your guests will love it!

I can’t think of any time when I have made this recipe where people didn’t ask for the recipe. It must be the combination of authentic flavors, choosing quality avocados, and making it with lots of love. 

Authentic Guacamole made in a molcajete

How Do You Choose The Perfect Avocado For a Perfect Guac?

Speaking of using fresh avocados, it is super important to choose an avocado that is not too firm, but also not too soft. Make sure you give it a quick (gentle) squeeze at the store before buying it. There should be a little bit of give to it, but it shouldn’t feel too soft. If it doesn’t have any give at all, then it is probably too firm. If you aren’t planning on making the guacamole for a day or two, then the firmer avocado will do, but just make sure that you plan ahead.

How Do You Keep Guacamole From Turning Brown?

One of the most common questions that people ask me about guacamole, is how to keep it from turning brown? You know the feeling – you worked so hard making guacamole, only to have it turn brown right when it is time to eat.

There are a couple of different ways that I have found that really seem to work. 

  1. Add the pit of the avocado to the guacamole dish. 
  2. Add an extra teaspoon of lime juice.
  3. Cover in plastic wrap.

I would recommend doing all three if you can, but remember, as much as you try, the guacamole is going to turn brown if you don’t eat it relatively soon after eating it, so plan ahead!

I am so glad that you made it to my site and are getting ready to try this guacamole recipe. It really is easy, but if you have any questions or run into any issues, please feel free to leave me a comment below! If you love this recipe, please rate it with 5 stars at the end of your comment!

Try These Other Authentic Mexican Recipes:

  • Tacos al Pastor
  • Salsa Verde
  • Salsa Roja
  • Pork Carnitas Tacos
  • Mexican Flautas
  • Barbacoa Tacos
  • Horchata

Products Used For This Recipe

  1. Molcajete. This is a small stone bowl that is used all the time in Mexico for making fresh salsas and guacamole. It makes it really easy to mash the avocados and is a great serving bowl as well! You can get one here to try out for yourself. 
  2. Food Chopper: You will need to chop up some veggies for this recipe, so it is helpful to have a food chopper like this one on hand. It makes everything so much easier!
Traditional Mexican Recipe Guacamole
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4.49 from 35 votes
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Homemade Mexican Guacamole Recipe

Guacamole recipe - homemade, authentic Mexican version with simple ingredients that my abuela taught me how to make.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, guacamole, mexican food
Servings: 20 tablespoons
Calories: 79kcal
Author: Charbel Barker

Ingredients

  • 2 ripe avocados
  • 1/4 onion finely chopped
  • 1 jalapeno finely chopped (optional)
  • 1/4 cup Cilantro finely chopped
  • 1-2 teaspoons of lime juice
  • salt to taste
  • 1-2 tomato finely chopped

Instructions

  • Peel the avocado and remove the core.
  • Mash the avocado in a molcajete until it reaches your desired consistency
  • Add the onion, jalapeno, cilantro and tomato and mix well.
  • Add lime juice and salt to taste.

Nutrition

Serving: 2tbsp | Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!
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48 Comments

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Comments

  1. Amy says

    May 3, 2019 at 6:37 am

    Hi,

    I’m going to be making a batch of guacomole for a taco bar graduation party. Around 200 attendees. I’ve seen that avocado’s can be frozen (cubed), then day of making the guacomole, thaw them to mash in with the other ingredients. Are you familiar? I’m trying to shorten up my steps the day of making and thought this might help. Any thoughts?

    I also read that after your guacomole is made you can press it down into a container, making a flat surface on top and then adding a layer of water, seal container and that will prevent browning. Drain of course before using. have you tried this method?

    Reply
    • Charbel Barker says

      May 3, 2019 at 8:43 am

      Hi Amy,

      Personally, I am not familiar with freezing avocados and I haven’t tried it. It seems like it should work, although it might change up the texture after it defrosts. I would say look into it a little bit more online and see what results other people have had.

      For your second question, here is a section from my post:

      There are a few different ways that I have found that really seem to work.

      Add the pit of the avocado to the guacamole dish.
      Add an extra teaspoon of lime juice.
      Cover in plastic wrap.
      I would recommend doing all three if you can, but remember, as much as you try, the guacamole is going to turn brown if you don’t eat it relatively soon after eating it, so plan ahead!

      I have never added a layer of water, but I have used plastic wrap and it seems to work pretty well. Of course you will always want to eat it pretty quickly after making it, but if it is just for a few hours or not much longer any of these methods should help.

      Good luck – sounds like a pretty big event!

  2. Liz says

    June 9, 2019 at 12:26 pm

    Hi, what do you mean by 1 bunch cilantro, about how much is that? Also approximately how much salt do you usually put in this size recipe with 2 avocados? This looks good and I really want to try this out but I was hoping to find more exact measurements for the different ingredients. Thanks!

    Reply
    • Charbel Barker says

      June 10, 2019 at 8:25 am

      Hi Liz! I’m sorry for the confusion. When I buy cilantro, they usually come in a bunch, which is just what the unit that they come in is referred to. It depends on the size of the bunch though, so I think it may be easier to list the measurement in cups (after being chopped), so I will update the recipe. It should be about 1/4-1/3 cup of chopped cilantro.

      For salt, I would start with about 1/2 teaspoon and then add a bit more from there after tasting it.

      Good luck!

  3. Sherry says

    October 12, 2019 at 1:49 pm

    Can you tell me an easy way to cut the avocado from the pit? I seem to mash the avocado to pieces trying to pull it from the pit.

    Reply
    • Jane says

      December 18, 2019 at 8:56 am

      I cut the avocado in half lengthwise and pull the two halves apart. Hold the half that has the pit in your left hand, pit side up (or right hand if you’re a lefty). Using a sharp paring knife or a standard dinner fork, poke it into the pit with enough enthusiasm that the fork times or tip of the knife enters the pit just a little. Then, still holding the avocado in one hand, flick the wrist holding the knife or fork up and away from the avocado and the pit should come right out.

  4. Sylvia says

    January 1, 2020 at 11:34 am

    Many thanks for sharing this splendid recipe!

    Reply
  5. Anonymous says

    January 15, 2020 at 11:47 am

    Really authentic guacamole !

    Reply
  6. Roselyn says

    January 29, 2020 at 10:16 am

    Lovely recipe. How to keep my guac from getting too liquidy? I’ve got to drain the bowl all the time. Must I squeeze the tomatoes before chopping ~ even Roma tomatoes?

    Reply
  7. James2244 says

    February 10, 2020 at 3:08 pm

    Hey nice guacamole but please why do you feel the need to give us your entire auto biography first bruh

    Reply
    • Anonymous says

      March 21, 2020 at 1:08 pm

      Because it’s a food blog you douche.

  8. Lemmone says

    February 23, 2020 at 4:49 pm

    Great recipe, I keep mine all green and used green onions instead. Try this to keep from turning brown, place a half onion or a couple of quarters, on top of your guacamole in your bowl with lid. It really works.

    Reply
  9. Izabela says

    March 8, 2020 at 11:20 am

    Delicious! Thank you for the recipe, I will never buy a readymade guac again

    Reply
  10. Saira says

    May 2, 2020 at 7:00 pm

    Thank you for the recipe! So delicious! My family and I loved it 🙂

    Reply
  11. Marco Quintanar says

    July 17, 2020 at 7:17 pm

    I will make guacamole

    Reply
  12. Shirley says

    July 30, 2020 at 11:13 pm

    Instead of salt I use about two dashes of Tony Sacheries per two avocado and I remove the seeds from the Roma tomatoes. They are less juicy but not too much flavor.

    Reply
  13. Jason says

    November 17, 2020 at 7:34 pm

    It is great, I did use lime instead of the lemon as that is my favorite. It is so pretty with the tomato and I used green onions for darker shades of green. Big hit!

    Reply
  14. Allison says

    December 11, 2020 at 3:24 pm

    I’m fairly new to attempting Mexican cuisine. I didn’t have tomato and I probably put in too much lime juice. However, it still tastes wonderful and I can’t stop eating it!

    Reply
  15. Reilly says

    February 12, 2021 at 10:48 am

    It was very good and makes a good dip

    Reply
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