Classic Guacamole
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. Get the recipe for Classic Guacamole. Matt Taylor-Gross
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We know you’re probably passionate about your go-to guac recipe—but we’re here to tell you that this version from Mexico-born chef Roberto Santibañez’s might overthrow your current favorite.

The secret to his version? You mash what you normally keep chunky, and you keep chunky what you normally mash. So, grind the flavoring agents to a paste (cilantro, onion, and serrano chile) using a mortar and pestle, and then gently mix in the chopped avocados. With light heat from the serrano and brightness from a hit of lime juice that coats the medium-sized chunks of creamy avocado, this classic dip is a surefire crowd pleaser.

Get the recipe for Roberto Santibañez’s guacamole »

"Classic

Classic Guacamole

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. Get the recipe for Classic Guacamole

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