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Authentic Guacamole Recipe

March 22, 2016

Have you ever wondered how to make an authentic guacamole recipe like they do in the avocado region of Mexico? This recipe was passed down from traditional Michocan chefs that will surprise you with its simplicity and flavor!

Have you ever wondered how to make a traditional guacamole recipe like they do in the avocado region of Mexico? This recipe was passed down from traditional Michocan chefs that will surprise you with its simplicity and flavor!When Lee, Linley and I visited Uruapan, Mexico, we anticipated we’d be eating some delicious guacamole, but what we didn’t anticipate was that it would be life-changing guacamole. I’m fairly certain we ate our weight in guac within a day of our arrival, but we also discovered that for our entire lives we’d been making guac all wrong.

It turns out that somewhere between Uruapan, Mexico and the US border, garlic and lime got added to the guacamole mix. I’m guilty of adding both, and truthfully it’s pretty damn good, but after trying authentic guacamole made by 3rd generation Mexican chefs, I can safely say that they are so not necessary.

So what goes into traditional guacamole? Even I was shocked at how simple the recipe is: Avocados, Mexican onion (usually gigantic green onions), serrano pepper, cilantro and salt.

Watch me make this authentic guacamole recipe


The traditional chefs of Uruapan explained to us that simple is best because garlic and lime take away from the fresh taste of the avocados. And you know what? They’re right. Granted, avocados that were picked fresh from your backyard are going to taste pretty damn good, but there was no denying that their recipe totally trumped the typical North American version.

But here’s where we need to chat about the life-changing part of this guac….the cilantro.

As I’m sure some of you may have noticed if you’ve been following THM for some time, my recipes almost never include cilantro. Cilantro option? Sure. But never mandatory.

Until now…
Have you ever wondered how to make a traditional guacamole recipe like they do in the avocado region of Mexico? This recipe was passed down from traditional Michocan chefs that will surprise you with its simplicity and flavor!The cilantro in this recipe is 100% mandatory. And honestly, it makes the recipe (besides fresh avocados obviously!). Something about the cilantro in this traditional guac made me realize that I need to get over this little cilantrophobia of mine.

True, cilantro can occasional taste like I’m eating a bar of soap, but I think when mixed well it actually can really help bring out the flavor of a dish. It also made me realize that all those times I exclude cilantro or ask a waiter to leave it out, I may have actually been doing myself a disservice.

It’s funny how the fears or distastes we develop over our lifetime can actually hold us back from experiencing and embracing new traditions.

Have you ever wondered how to make a traditional guacamole recipe like they do in the avocado region of Mexico? This recipe was passed down from traditional Michocan chefs that will surprise you with its simplicity and flavor!Now before I go off on a tangent about how you need to ditch the garlic and lime and embrace this simple, and cilantro-filled guacamole, I have to acknowledge that this authentic guacamole was taught to us within the avocado region of Mexico.

As I’ve discovered from talking to a lot of different Mexicans along our trip and beyond, it’s become clear that everyone and their Mom has their own version of “traditional” guacamole. I have no doubts that I’ll probably get eaten alive (pun intended) by some of you self-proclaimed guacamole experts, but if a 3rd generation traditional Mexican chef as declared by UNESCO tells me that this is how to make traditional guacamole, you better damn well believe her.

So here’s to tackling our phobias and embracing new traditions! And to of course to the beauty that is the avocado. GOD BLESS.


Traditional Guacamole Recipe

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x


  • 3 large avocados
  • 1/2 cup finely chopped onion (mexican green onion is ideal but red onion works great!)
  • 1/4 cup chopped cilantro
  • 1 serrano pepper, chopped (seeds included)
  • 1 tsp sea salt, or more to taste


  1. Mash up avocados in a bowl.
  2. Add in onion, cilantro, pepper and salt and stir to combine.
  3. Serve with tortilla chips, vegetables or dipper of choice.


avos_logoDisclaimer: This post is sponsored by Avocados from Mexico – Canada. Thanks for supporting the brands that help make THM possible and bring more delicious recipes your way!

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  • Reply
    Mark Forge
    March 22, 2016 at 5:14 am

    Could you please tell me what camera and lens you use to film and take food pictures? The picture quality looks absolutely out of this world. Thanks!

  • Reply
    Marina @ A Dancer's Live-It
    March 22, 2016 at 7:30 am

    Guac for the win! I love it Davida!! This is seriously the best week ever lol

  • Reply
    Sam @ Barrister's Beet
    March 22, 2016 at 9:02 am

    Thanks so much for sharing this! It’s awesome to get an authentic recipe from your trip. I’m obsessed with guac (mine usually consists of just avocados, lime to keep it from browning, red onion and cilantro), so I’m definitely adding this to the rotation. Happy Tuesday : )

  • Reply
    March 22, 2016 at 12:08 pm

    Best GUAC EVER!! You’d think with the hot pepper it would be super spicy but its not at all. Something about all the flavours combined just work heavenly.. Im obsessed with this version- THANK YOU Michocan chefs!!

  • Reply
    March 22, 2016 at 12:47 pm

    Yummy!!! I am so not a fan of spicy foods, so I never add peppers, but maybe thats just a phobia 🙂

  • Reply
    March 22, 2016 at 5:10 pm

    I love cilantro in my guac. I definitely think it is a key ingredient. I also add lime and garlic. I like having the lime juice so that it doesnt brown when it is leftover even though leftover guac is hard to imagine.

  • Reply
    March 22, 2016 at 5:38 pm

    Saw this on Nikki’s channel and I was like: WHUT?!?!?! NO LIMEEEE?! Well, now you’ve just convinced me that this is traditional indeed!

  • Reply
    March 22, 2016 at 7:39 pm

    Yummy! My love affair with guacamole started not too long ago thanks to my sister, she has always loved avocados and now I’m a fan too!
    I LOVE this guacamole recipe, simple and delicious. It looks so creamy…my stomach is growling right now! Also, I’ve never used cilantro…so I guess it’s about time to give it a try! 😉


  • Reply
    Emilie @ Emilie Eats
    March 23, 2016 at 1:07 am

    I love adding cilantro to Mexican dishes! It might actually be dangerous for me to visit Mexico because I might eat just guac for every meal. I wouldn’t mind though…

  • Reply
    October 21, 2016 at 3:10 am

    By “gigantic green onions,” do you mean something like spring onions or just really big/long green onions? (I’ve seen varieties in Asian markets here in Seattle around 3+ feet long!) Or maybe you mean a large bulb onion that’s green? I’m intrigued. I and most people I’ve talked guac with hate red onion in guacamole. For us, the intense flavor and crunch of chopped red onion distracts from—rather than complementing—the smooth, fleshy texture and the rich, buttery flavor of the real star in this show. The mild flavor and leafy texture of green onion seems much more appropriate to me, now that you’ve mentioned it. Would you mind telling us more about these Mexican onions?

    • Reply
      Davida @ The Healthy Maven
      October 23, 2016 at 6:44 pm

      Yes the ones with the bulbs on the end are the ones I’m talking about. Feel free to substitute those for red onion. I totally agree but they’re hard to find around here!

  • Reply
    December 28, 2016 at 7:41 pm

    Did you know that there is actually a genetic basis for cilantro tasting awful and over-poweringly soapy to some people? It’s a real thing… For me, even a very small amount of it overpowers any dish it is in (even very spicy dishes), and I do mean a very small amount…

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