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 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 guac—I personally love it.
Guacamole should be simple and really fresh. Perfectly rip avocados, lime juice, yellow onion, diced tomato, cilantro, garlic, and salt and pepper. You can use fresh minced garlic or opt for garlic powder. Dealers choice. I typically use garlic powder because it’s easier and evenly seasons the guac a lot better.
Three Important Tips for Perfect Guac
- Mash avocados until creamy with small chunks — you don’t want a paste. Also a potato masher works really well at mashing avocados if you don’t have a mortar and pestle because who the hell does?
- Diced onions and tomatoes are better than chopped. You don’t want massive chucks 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.
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 yellow 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.