Patty and I are obsessed with the guacamole recipe at a Mexican restaurant in Boston called Papagayo. Yes, it’s “wicked good.” We analyze it every time we go to try to come up with something that tastes just as fresh and authentic as their recipe.
Our homemade guacamole recipe has a subtle spicy kick and a profound lime flavor that makes it unique. It may be a little more lime-forward than your typical guacamole—I personally love it.
Good versus great guacamole is separated by a few simple ingredients. Guacamole should be simple but really fresh for the best results.
- Perfectly ripe avocados. You want to be able to manipulate the avocado with firm but gentle pressure without being overly soft.
- Fresh lime juice (I use 2 limes for lots of citrusy flavor)
- yellow or white onion
- Diced tomatoes
- Fresh cilantro (I love cilantro and think it takes avocado up a notch in terms of flavor
- Fresh minced garlic or garlic powder. Garlic powder is easier, fresh garlic tastes better.
- Salt and pepper, to taste. Bland guac can be dressed up with a pinch of salt.
- Fresh chopped jalapeno or hot sauce. Fresh jalapeno is the BEST. I usually exclude the seeds and mince them into very small pieces. A few teaspoons are prob the amount to shoot for but always test the jalapeno before adding.
Tips for Making Guacamole
- Mash avocados until creamy with small chunks — you don’t want a paste. A potato masher or pastry cutter works really well at mashing avocados if you don’t have a mortar and pestle because who the hell does?
- finely chopped or diced onions and tomatoes are better than larger chopped ones. You don’t want massive chunks of onion and tomato in your guac. The smaller pieces will also spread throughout more evenly.
- Wait and add tomatoes at the very end and fold them into the guac. Otherwise, they will turn to mush when mashing your avocados.
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Our favorite authentic guacamole recipe made with a subtle spicy kick and a profound lime twist.
- 4 ripe avocados
- 2 limes, squeezed
- 2–3 tablespoons fresh cilantro, chopped
- 1/2 white onion, diced
- 1 cup tomato, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon of salt
- 1 teaspoon hot sauce (or to taste)
- Cut avocados in half lengthwise, remove the pits and scoop into a bowl. Mash until creamy and smooth. Add all ingredients except for the tomatoes and mix well.
- Fold in tomatoes last until mixed. Serve immediately.
Be sure to get avocados to desired texture before adding tomatoes. Otherwise they will turn to mush.
- Serving Size: About 1/2 cup
- Calories: 218
- Sugar: 1.8g
- Sodium: 171mg
- Fat: 19.7g
- Saturated Fat: 4.1g
- Carbohydrates: 12.2g
- Fiber: 7.7g
- Protein: 2.4g
- Cholesterol: 0mg
Keywords: guacamole recipe