Years ago I was leafing through a Savuer Magazine (whilst hungry – rookie move), and landed on an authentic guacamole recipe offered to the magazine by the chef at Casa Dragones, a renowned restaurant and tequila distillery located in San Miguel Allende, Mexico. Can a Mexican guacamole recipe get more authentic than that? I’ve whipped this recipe together more times than I could possibly count since I first discovered it, and there has not once been an occasion where there was even a bite left. It’s. That. Good.
I’ve made a few slight tweaks to the recipe over the years, including the addition of lime zest. Admittedly, I’m a tad obsessed over any citrus zest. I tend to zest nearly every piece of citrus that winds up in my kitchen and keep it on hand in the freezer for future use. I’ve also bumped up the cilantro (related yet to another ingredient obsession). But honestly, this is one of those recipes that can easily be tweaked and modified to your personal tastes. Not a fan of tomato or perhaps your diet is free of night-shades? Omit the tomato. The flavors in this guac will still rock your world!
Crushing the onion, serranos, garlic, cilantro and lime juice in a molcajete or bowl about 15-20 minutes before preparing the Mexican guacamole truly allows the flavors to open up and ‘mingle’ for a bit equalling a big flavor bonus.
You’ll no doubt agree that all one really needs to accompany guacamole is a bowl of crisp tortilla chips. However, it’s also delicious on slow-roasted Pork Carnitas, Baja-Style Fish Tacos, Carne Asada, burritos, soups, or pretty much any Mexican-inspired dish you prepare.
Please share your pics and videos of this recipe with me on Instagram. Just tag @coachedbyjan — I’m always inspired by your interpretations on the recipes I share with you!
- 1 Molcajete Optional
- 1/4 cup White Onion Finely chopped
- 3 tbsp Cilantro Minced
- 4 Serrano Chiles Seeds and membranes removed, and minced
- 2 cloves Garlic Minced
- 1 Lime Juiced and zested
- 1 tsp Kosher Salt + more to taste
- 3 Avocados Ripe, seeded and cut into 1" pieces
- 1 Roma Tomato Cored, seeded and finely chopped
- In a large bowl or molcajete, combine onion, cilantro, seranno peppers, garlic and lime juice. Add salt and mash with a fork or pestle into a chunky paste.
- Add diced avocados, tomato, and lime zest and stir to combine, mashing some of the avocado slightly as you stir. Season with a little more salt and serve with fresh tortilla chips or your favorite Mexican meal.