Guacamole
Photo: Zoshua Colah / Unsplash
Chunky, fresh guacamole the Mexican way: ripe avocados mashed with lime, white onion, chilli, tomato and coriander. Ready in 15 minutes, best eaten right away with tortilla chips.
Servings
Ingredients
Nutrition
Per serving
Steps
Mash the base
Put the onion, chilli, half of the coriander and the salt in a bowl or molcajete (stone mortar). Crush them together with a fork or pestle until juicy; this releases their flavour.
Add the avocado
Halve the avocados, remove the stones and scoop the flesh into the bowl. Add the lime juice. Mash roughly with a fork, leaving some chunks.
Fold in the tomato
Gently stir in the tomato and the rest of the coriander. Taste and add more salt, lime or chilli if you like.
Serve
Serve straight away with tortilla chips. If you need to wait, press cling film directly onto the surface so it doesn't turn brown.
Mash the base
Put the onion, chilli, half of the coriander and the salt in a bowl or molcajete (stone mortar). Crush them together with a fork or pestle until juicy; this releases their flavour.
Add the avocado
Halve the avocados, remove the stones and scoop the flesh into the bowl. Add the lime juice. Mash roughly with a fork, leaving some chunks.
Fold in the tomato
Gently stir in the tomato and the rest of the coriander. Taste and add more salt, lime or chilli if you like.
Serve
Serve straight away with tortilla chips. If you need to wait, press cling film directly onto the surface so it doesn't turn brown.
The Story Behind the Dish
Guacamole goes back to the Aztecs, who called it ahuacamolli: ahuacatl (avocado) and molli (sauce). They mashed avocados in a stone molcajete, sometimes with tomatoes and chillies, long before Europeans arrived.
Spanish conquistadors loved it, and over the centuries onion, lime and coriander joined the recipe. Today it is one of the world's best-known Mexican dishes.
⭐ Why It's Famous
Creamy, fresh and tangy, it shows off the avocado, a fruit native to Mexico, at its best.
💡 Fun Fact
Mexico grows about a third of all the avocados in the world, most of them in the state of Michoacán.
Central and southern Mexico
19.43°N, -99.13°W
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