Although rooted in Mexican culture and tradition, guacamole has evolved to take on a variety of influences and non-traditional ingredients — American culture has appropriated the dish so much that it’s practically the “poster food” for Super Bowl Sunday.
Finding the perfectly ripe avocado is nothing short of an art form because the window of ideal ripeness is infuriatingly short: too early and the avocado will be hard, fibrous, and tasteless; but too late and you’ll find yourself with dark brown fruit with significant flavor degradation.
Get inspired by these 50 — yes, 50 — guacamole recipes taken from The Daily Meal’s recipe archive.
This recipe yields a solid guacamole base and, in terms of add-ins, allows for creativity and flexibility; deviate as you see fit. Get the recipe here.
Instead of using a molcajete, toss your ingredients in the blender for an ultra-smooth texture. For this basic recipe, click here.
Mash up your avocados, but leave some larger, whole chunks for a pleasing mouthfeel and textural contrast. For this recipe, click here.
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. Get the recipe here.
This recipe rolls guacamole balls in crushed tortilla chips, and then deep fries them. Get the recipe here.
The Food Charlatan
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. For this recipe, click here.
The twist with this recipe? Pomegranate seeds. Get the recipe here.
Actress Eva Longoria has a few tricks that give her guacamole great flavor and texture. First, she uses lemon, not lime, juice and then swaps jalapeños for serrano peppers. For Eva Longoria’s Chunky Guacamole recipe, click here.
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. For the full recipe, click here.
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. Get the recipe here.
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. Click here for the recipe.
Instead of spending time peeling and mincing fresh garlic, you can use garlic flakes — like in this recipe for garlic guacamole.
Grand Residences Riviera
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. Click here for the recipe.
Grand Solmar Land's End
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. Find the recipe here.
No stress, no fuss: Make this basic guacamole recipe any day of the week. Click here for the recipe.
Taste of Home
This super-simple, super-easy guacamole recipe only has five ingredients: avocado, onion, cilantro, salt, and lime. Find the recipe here.
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. For the Lean and Green Guacamole recipe, click here.
Photo Modified. flickr.anokarina.CC 4.0.
The sweetness of the mango pairs well with the spiciness of the chile. Enjoy this chunky twist on everyday guacamole with this recipe.
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. For the Dos Caminos Perfect Guacamole, click here.
Add the tomatoes, lime juice, sour cream, avocados, and salt to a bowl then mash it all up with a fork — that’s it! For the full recipe, click here.
Vegan Feast Catering
For a twist on traditional guacamole, try this recipe that features sun-dried tomatoes and green chiles. Find the recipe here.
Viceroy Riviera Maya Hotel
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. For this recipe, click here.