Holy Guacamole!

Holy Guacamole!

Few would argue that the Hass avocado is the best one to use for making guacamole. Some say slicing up a few Hass avocados mixed with white onion, tomatoes, cilantro, and salt is all you need. As deliciously easy as that recipe sounds, I like to add just a few more ingredients. My favorites are little diced garlic, a splash of Tabasco, and a squeeze of lime. Turns out, opinions on the best guacamole recipe are as varied and numbered as the recipes for it.

If you love guacamole, a great way to decide what kind you like best is to go out to a variety of local Mexican restaurants and order some. It’s fun to experience the many unique variations. You’ll also discover, as I did, that no two recipes seem to be exactly alike.

While there may be no “holy grail” when it comes to guacamole recipes, if you’re celebrating Cinco de Mayo this year, these three recipes might just qualify as divine:

Happy Cinco de Mayo!

Guacamole Made Easy


3 avocados – peeled, pitted, and (almost) puréed
1 tbsp. lemon or lime juice
2 tbsp. finely chopped red onion
1 medium tomato, diced
2 tbsp. chopped fresh cilantro
1 medium clove of finely chopped fresh garlic
1 tsp. salt (to taste)
Tabasco sauce (a few shakes to taste)


In a medium bowl, mash the avocados to desired consistency. Stir in the rest of the ingredients, adjusting for taste. Serve immediately, or refrigerate.* Don’t make it too far ahead, the surface will brown. It’s best eaten fresh!

Guacamole Stacked with Pico de gallo

Start with a simple guacamole recipe like the previous one and be sure it’s chunky and thick enough to hold its shape.

Spoon the guacamole into a round baking ring or mold, and tamp down. Add a layer of Pico de gallo or your favorite salsa on top, with a ratio of about ¾ guacamole to ¼ Pico de gallo. Carefully remove the ring mold. Serve immediately* with your favorite chips.

Guacamole with Bacon and Onion

For the bacon lovers in your house, this recipe adds some smoke to your guacamole.


2-3 avocados medium-size – peeled, pitted, and (almost) puréed
1/2 medium white onion, diced
1 medium tomato, diced
2 tbsp. lime juice (freshly squeezed preferred)
1 tbsp. from can of mild, minced chipotle peppers in adobe sauce
1/4 cup freshly chopped cilantro
3-5 slices of cooked-to-crispy bacon, chopped to small bite-size pieces
1 tsp. salt (to taste)


Start by mashing the avocados to a chunky, thick puree. Add in the diced onion and stir well. Combine in the remaining ingredients, stir until smooth consistency, and serve immediately.*

*Pro Tip

Guac is best served right away, but if you can’t do that, wrap a layer of plastic wrap directly over the surface (not the bowl) — this helps keep the guacamole from turning brown. Keep it refrigerated until ready to serve. If you plan to garnish, wait until just before serving.


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