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.
Prep Time:
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PinIngredients
- 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)
Instructions
- 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.
Notes
Be sure to get avocados to desired texture before adding tomatoes. Otherwise they will turn to mush.
I love classic guacamole anytime and I am loving the addition of hot sauce here!! Sounds divine!
Excellent! Let me know how it comes out!
Spent the weekend here a few years ago. Stumbled upon Papagayo’s by accident. So thankful for this recipe! Now, if I could just recreate those fabulous margaritas we had…….❤️
I’ll work on that 😉
How long does it last in the fridge before it goes bad?
I would make it fresh to serve. Avocados brown very easily once cut. If you must store for a day, squeeze a little extra lime juice on top and seal very tight with plastic wrap. I usually make it air tight by pressing it right up against the guacamole so there is no air exposure.
a friend swears by putting the pit of the avocado back inside your container with the leftover guac. when you store it. she says it helps keep the avocado fresh.
What kind of hot sauce is your favorite?
I usually use Franks Red Hot or regular Tabasco.
easy and delicious!
★★★★★
I prefer fresh minced garlic and chopped jalapeño. I always try to make this a day ahead, cover tightly with plastic wrap, to allow time for the flavors to meld. Tips: go easy on the salt, cilantro and jalapeño, adding more to taste. I often keep one avocado out just in case I overdid something and need to dilute the flavor.
a friend swears by putting the pit of the avocado back inside your container with the leftover guac. when you store it. she says it helps keep the avocado fresh.
★★★★
Yep – that works
If you need to make your guacamole the day before just put water on it and take water off before serving it. Your guacamole will be perfect. It was something on the food network. They tested all these methods of keeping the guacamole green this was the best. Just my two cents.
What do you mean by putting the water “on” it?
Yum! Made this today. It was so good, even without the cilantro n
Nice recipe but I prefer jalapeños to hot sauce. Also – key to really good
Guac is to mash onion (and garlic if using) with jalapeños and a little cilantro to make a paste before you add the avocado. The Mexicans use a molcahete (which is a mortar and pestle made from volcanic rock) to do this. Then you mix in Avocado, lime, salt and tomatoes. My kids love guacamole and I make it all the time.