Mexico-born chef Roberto Santibañez makes his chunky, creamy guacamole in the traditional manner: by first grinding the flavoring agents to a paste using a mortar and pestle, then gently mixing in chopped avocados. With light heat from serrano chile and acidity from a hit of lime juice, this classic dip is a surefire crowd-pleaser. Watch us make it in our step-by-step video.
What You Will Need
- 1⁄4 cup chopped cilantro, divided
- 2 tbsp. finely chopped white onion
- 1⁄2 tsp. kosher salt
- 1⁄2 fresh serrano chile, stemmed and finely chopped
- 1 lb. avocados (about 2 small), halved and pitted
- 2 tbsp. fresh lime juice
- Tortilla chips, for serving
- Mash half the cilantro, the onion, salt, and serrano into a paste in a mortar and pestle. Scoop out the flesh of the avocado and roughly chop; add to mortar along with remaining cilantro and lime juice and lightly mash. Serve with tortilla chips.