Our Most Popular Guacamole Recipe Ever
Grab a molcajete and mash your way to fresh, creamy perfection.
This chunky, creamy guacamole from Mexico-born chef Roberto Santibáñez is made in the traditional manner: by first grinding the flavoring agents to a paste using a molcajete, then gently mixing in chopped avocados. Serrano chiles give this avocado dip a light heat while the acidity from fresh limes keeps it bright and zesty. Mortar and pestles may be bulky, but the grinding action is essential to making dips and pastes with a richer texture.
Featured in “The Unlikely Origins of Tableside Guacamole,” by Emily Saladino.
- ¼ cup finely chopped cilantro, divided
- 2 Tbsp. finely chopped white onion
- ½ tsp. kosher salt
- ½ fresh serrano chile, stemmed and finely chopped (see footnote)
- 2 Tbsp. fresh lime juice
- 2 small ripe avocados, pitted and coarsely chopped
- Tortilla chips, for serving
Using a mortar and pestle, pound half the cilantro, the onion, salt, and serrano chile into a coarse paste. Add the lime juice, avocado, and remaining cilantro and pound to the desired consistency. Serve with tortilla chips.
Note: For a milder guacamole, seed the serrano chile.