Patty and I are obsessed with the Guacamole 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. The waiters make it table side at lightning speed, so we have picked up a few pointers here and there.
Papagayo’s guacamole has a subtle spicy kick and a profound lime flavor that makes it unique. That’s what inspired our own ultimate guacamole recipe.
Guacamole should be simple. Salt, garlic, fresh avocados, cilantro, lime, onion and tomato. You can use fresh minced garlic or garlic powder. I typically use garlic powder because it’s easier and spreads throughout the guac better. A little salt goes a long way. My one biggest tip, if you add chopped tomatoes add them at the end and fold them in. Otherwise they will turn to mush when mashing your avocados.
P.S. Shout out to my sister-in-law, Liz for supplying her hand made ceramic bowl pictured below (she’s the artist). I
stole borrowed it and never intend to give it back. Liz if you’re reading this you can’t have it back.
- 4 ripe avocados
- 2 limes, squeezed
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup red onion, chopped
- 1 cup tomato, chopped
- 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.