Mexican Restaurant Style Guacamole
My very favorite authentic Mexican restaurant style guacamole – with diced onions, jalepeno, cilantro and lime juice.
Shawn went and got the few boxes he had stored in his parents garage from when he was a kid. It was hilarious going through it.
He found the huge poster I made him to ask him to the Sadie Hawkins dance way back in 2003 before we started dating.
He found a huge CD binder with burned mixed CD’s he made in high school. He wrote all the songs out on top of the CD along with doodles. Remember making those?
His best find was his Nintendo 64. He busted it out and hooked it up to our TV. We’ve been playing Zelda and Diddy Kong Racing at night after Josh goes to bed.
We laugh about how crummy the quality of the games look on our huge HD TV. I remember it looking a lot better on the old, tiny TV’s we had growing up. Now the games look so realistic.
But I like the crummy look, and I like the old video games. It doesn’t get much better than Mario Bros for this 90’s kid. I’m sticking with the classics.
It doesn’t get more classic than this authentic Mexican restaurant style guacamole. You know the cantina kind that they make right at the table for you, and it tastes so good and fresh. This is it. Fresh avocado, diced onion, cilantro, jalepeno, lime juice and salt. Simple and perfect.
Some people add tomatoes to their guacamole, but I prefer mine without tomatoes. That’s what salsa is for. I’m a purist when it comes to guac, and don’t need the tomatoes. But I have been known to get a big scoop of guac, then a scoop of salsa on the same chip. The best!
The recipe is the exact proportions I like in my guacamole. As you can see, I like a LOT of cilantro and a LOT of lime juice. But feel free to adjust the amounts to suit your taste.Print
- 4 medium avocados, pit removed, chopped and scooped from the skin
- 1/2 cup chopped cilantro leaves, about half a bunch
- 1/4 cup finely chopped white onion, from about 1/4 of a medium white onion
- 2 tablespoons lime juice, from about 2 limes
- 2 teaspoons finely chopped jalapeno, ribs and seeds removed, from about half a medium jalapeno
- 1/4 teaspoon salt
- Combine all the ingredients in a medium size bowl. Mash with a potato masher until just a few chunks are left. Taste for salt and lime, add more if desired. Serve.
- Leftovers will keep in an airtight container for 2 days. I put plastic wrap right on top of my guac when it is in tupperware so it isn’t exposed to air and it stays green longer. If it’s exposed to air it turns brown.
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