Basic Mexican Guacamole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Basic Mexican Guacamole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Basic Mexican Guacamole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons finely chopped
• fresh cilantro leaves
• 2 teaspoons finely chopped yellow
• onions
• 2 teaspoons minced jalapeno or
• Serrano chilies, seeds and
• membranes removed, if desired
• Kosher or coarse salt
• 2 large ripe Avocados, peeled and
• seeded
• 2 tablespoons cored, seeded, and
• finely chopped plum tomato
• 2 teaspoons freshly squeezed lime
• juice
• Warm tortilla chips, for serving

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and 1/2 teaspoon of salt in the bottom of a molcajete or medium-size bowl

Step 2: Technique & Execution

Add the Avocados and gently mash with a fork until chunky- smooth

Step 3: Technique & Execution

Fold the remaining cilantro, onion, and chile into the mixture

Step 4: Technique & Execution

Stir in the tomato and lime juice, adjust the seasonings to taste, and serve with a basket of warm corn tortilla chips.