The Guac – An easy guacamole recipe

I’ve always wanted to be known for having a signature dish among family; some sort of entrée or dessert that during holidays or special occasions people would say, “Oh, I hope she brings her lasagna!” or “… her famous blueberry cheesecake!” Well, my lasagna’s pretty good, but that’s thanks to the Better Homes and Gardens cookbook, and at this point, I haven’t attempted my own blueberry cheesecake recipe. But, it finally happened, just on a smaller and simpler scale than an entrée or dessert. Guacamole.

Growing up, we didn’t do taco night in my household, so it wasn’t until my 20s that I enjoyed my first taste of guacamole. It was at this Mexican restaurant called Cafe Maya where it was prepared table-side in a large molcajete. I loved it. Not having a molcajete of my own, I figured I’d never make any as good as that talented waitress did, so I’d buy that prepackaged guac; you know, the bright green pillows sold at the market next to the hummus. Of course, it just wasn’t the same. A couple years later, after returning from a trip to Tulum, a little spare time and some perfectly ripe avocados inspired me to to experiment with some recipes I found online. Each tasted as though it was missing something; some secret ingredient that the Internet was holding out on telling me. (You’ll see it below….)

I brought The Guac to a family get-together one day. Gone in minutes. Then came requests for me to bring it for a variety of occasions: birthdays, Thanksgiving snacking, any reason we’re all under one roof. I showed up one day without avocados (they weren’t ripe enough in time!) and it was as though I’d left a member of the family behind. “Where’s Guac? Why couldn’t Guac make it? But, Guac is always here. I even brought chips! I miss Guac.” And this isn’t me complaining — this is how I realized that even though I wouldn’t call it a Signature Dish, I had a Signature Something.

I usually try to buy avocados three days in advance of a family gathering, so that they’re ripe enough to smash into this delectable dip.



  • 2 ripe hass avocados
  • 2 small garlic cloves or 1 medium clove
  • 1 Roma tomato
  • 1 lime
  • Adobo, 1 tsp or more depending on taste preference


  1. If you don’t have a traditional molcajete, you can use a mixing bowl and a fork.
  2. Choose a redder tomato.
  3. Don’t add salt; chips are salty enough and the Adobo will add more flavor.
  4. If your guacamole starts to turn brownish halfway through a party, scoop off the top layer for a fresher look.


  1. Mince garlic, set aside.
  2. Large dice half of the tomato, set aside.
  3. Roll the lime with your hand on the countertop back and forth a few times. Give it a little muscle; this breaks up the fruit so that when you cut it, it’s juicier.
  4. Slice lime in half, set aside.
  5. Halve the first avocado, remove pit.
  6. Take one half, slice a few vertical and horizontal lines so that when you scoop, it’ll come out as small chunks that are easier to mash.IMG_1202
  7. Mash a bit.
  8. Repeat with the second half: slice, scoop, mash.IMG_1204
  9. Add garlic.
  10. Halve the second avocado, remove pit.
  11. Slice, scoop, mash; repeat with the second half
  12. Add tomatoes, mash.IMG_1206
  13. Squeeze the juice of half a lime and mix.
  14. Add half the Adobo little by little and mix.
  15. Taste test. If it needs more flavor, add the other half of the adobo or a little more lime juice slowly while stirring.
  16. Last, once the flavor is to your liking, whip it! If you’re using a fork and bowl, whip to fluff it up a bit. In a molcajete, stir lightly with the pestle.
  17. Place in serving dish or serve out of its vessel.


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