These days, avocados and guacamole are practically a global obsession. The once difficult-to-source fruit is becoming more and more widespread, and avocado aficionados can happily enjoy avocados all year round. While avocado toast may have certainly had its moment, guacamole is far and away the best thing to make with a few ripe avocados.
Finding the perfectly ripe avocado is nothing short of an art form, because the window of ideal ripeness is infuriatingly short. The easiest way to determine if an avocado is ripe is to gently squeeze the fruit in the palm of your hand. Ripe and ready avocados will yield to gentle pressure. Another trick is to lightly press down on the stem; if it gives just a little, your avocado is ripe; but if the stem sinks in too far, the avocado may be past its prime.
Making guacamole can be as simple or as complicated as you like. Stick to old-school methods and use a stone molcajete (a traditional Mexican version of a mortar and pestle); take a more modern approach and blitz in a food processor; or smash with a whisk or simply use a fork. As for the mix-ins, well, you can go as simple or as complicated as you like — some salt and a squeeze of lime, perhaps a tomato and some onion. Fancy a clove of garlic? Add it! Need some heat? Use some fresh chilies — jalapeño or even habanero if you’re feeling brave. If you are looking for some seriously delicious avocado inspiration, read on for our 50 best guacamole recipes.
This recipe yields a solid guacamole base and, in terms of add-ins, allows for creativity and flexibility; deviate as you see fit.
Instead of using a molcajete, toss your ingredients in the blender for an ultra-smooth texture.
Mash up your avocados, but leave some larger, whole chunks for a pleasing mouthfeel and textural contrast.
The secret to this recipe lies in the method: Crush the onion, cilantro, salt, and chile into an intensely flavored, bright green paste before adding the avocado.
This recipe gets its crunch from the addition of fresh red radishes.
This recipe rolls guacamole balls in crushed tortilla chips, and then deep-fries them.
Roasting the garlic brings out its sweetness, adding a deeper flavor to complement the jalapeños and creamy avocado.
This recipe goes far beyond your typical bowl of guacamole — so much so that cooked yolks are mixed into the guacamole before being piped back into the egg whites.
This easy guacamole is as simple as chopping up a few ingredients and then mixing them together.
The twist with this recipe? Pomegranate seeds.
In Oaxaca they have grasshoppers, but in San Blas they have shrimp! Betty Vázquez, executive chef of the El Delfín restaurant at Hotel Garza Canela in San Blas, Mexico, incorporates locally caught shrimp into her guacamole; the addition makes the dish a meal in itself.
Actress Eva Longoria has a few tricks that give her guacamole great flavor and texture. First, she uses lemon juice, not lime, and then swaps jalapeños for serrano peppers.
Stir in Tabasco Green Pepper Sauce to give your plain ol’ guac a spicy bump in flavor.
This guacamole features fresh salsa and can be made in five minutes. Just blend a few tablespoons of ready-made salsa in with the avocado, garlic, and salt.
America’s insatiable taste for guacamole is endangering forests in central Mexico. To help, consumers can use creative substitutes to minimize their reliance on Mexican avocados. Brazilian chef Paulo Machado recommends a fruity reinterpretation of guacamole that uses a fraction of the avocado typically found in the dish. The recipe calls for mango, peach, and the savory texture of papaya to fill out the rest of the body.
Here is a basic recipe that will serve as a solid foundation for you to play around with, and, as the name suggests, it's best made fresh and served immediately.
Instead of spending time peeling and mincing fresh garlic, use garlic flakes!
Chef Yann Councesic of the Grand Residences Riviera in Cancún, Mexico, hails from France and has very particular ideas when it comes to guacamole. His secret: green apple. That might elicit gasps from traditionalists, but it actually adds a lovely bit of crunch for those who prefer a chunkier guacamole.
This guacamole hails from the Grand Solmar Land’s End Hotel in Cabo San Lucas, Mexico. It’s finished with fresh pico de gallo, which makes for a stunning presentation.
Quickly grill your avocados before mixing them with fresh tomatoes, cilantro, and lime juice to give your favorite dip a slightly smoky flavor.
There are grasshoppers in this guacamole, but don’t let that scare you off. Grasshoppers add a pleasant crunch to this regional take on traditional guacamole. In Oaxaca, grasshoppers are delicacies known as chapulines.
This award-winning guac recipe calls for a whopping 13 ingredients; lime-cured flounder and pickled red onion included.
No stress, no fuss: Make this basic guacamole recipe any day of the week.
Ramps are only available in the spring and only in certain parts of the United States, but green onions are easy to find anywhere any day.
Some would say that garlic is an absolute no-no in guacamole, but the chefs at Rosewood San Miguel de Allende buck tradition in the name of flavor.
If you can handle the heat, make this guacamole recipe that calls for a full tablespoon of habanero paste.
This easy-to-make dip keeps all of the bright, citrusy, and peppery flavors of your favorite guacamole recipe but adds an extra layer of deep, smoky flavor by roasting the jalapeño in the oven.
This super-simple, super-easy guacamole recipe only has five ingredients: avocado, onion, cilantro, salt, and lime.
Whether you pair this guacamole with whole-grain chips or vegetable sticks, your body will benefit from the avocado’s healthy fats. This light dip can even add flavor to your meal without the excess calories of other sauces.
The sweetness of the mango pairs well with the spiciness of the chile. Enjoy this chunky twist on everyday guacamole.
This renowned guacamole is by far one of the most famous dishes at Dos Caminos in New York City. In each of the seven Dos Caminos locations, the guacamole is prepared tableside in a lava stone molcajete according to each guest’s specifications.
Add the tomatoes, lime juice, sour cream, avocados, and salt to a bowl then mash it all up with a fork — that’s it!
The flavor in this recipe from Rancho La Puerta in Baja, Mexico, is heightened by mashed peas. But as the chef notes, instead of peas you can also substitute well-cooked broccoli, edamame, or even cooked asparagus.
Elevate your guacamole game with roasted garlic and chia seeds.
At your next party, lay out a create-your-own guacamole bar; you can serve this guacamole alone and lay out various toppings such as fresh cheese, jalapeño, tomatillo salsa, lump crab and/or crumbled bacon.
This is a guacamole that has graduated from snack to proper appetizer — it’s loaded with lump crab meat and shrimp, making it hearty and filling.
For a twist on traditional guacamole, try this recipe that features sun-dried tomatoes and green chiles.
Olives, cheese, and radishes? This one certainly goes off the guacamole grid, but chef Guy Santoro’s innovative take on this dish is a winner.
Tomatillos resemble small green tomatoes except that the tomatillo has a papery husk surrounding the fruit. Look for firm fruit with dry, intact husks when making this recipe.
Chef Jetzabel Rojas Barragan, of the Viceroy Riviera Maya Hotel in Playa del Carmen, Mexico, uses chicharrones, or pork rinds, as the special ingredient that gives this guacamole a special crunch.
Here, edamame is puréed along with ripe avocados and seasonings. The result: a lighter take on traditional guacamole punctuated by a stunning pale-green hue. This recipe is totally delicious and one of many great reasons to eat an avocado every day.
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