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!
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 authentic 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.
Watch me make this authentic guacamole recipe
What is authentic guacamole?
As I’ve discovered from talking to a lot of different Mexicans along our trip and beyond, it’s become clear that everyone has their own version of “authentic” guacamole. But when a 3rd generation traditional Mexican chef as declared by UNESCO tells me that this is how to make authentic guacamole, you better damn well believe her.
So what goes into authentic guacamole? Even I was shocked at how simple the recipe is. Here’s what you need:
- Mexican onion (or green onion/scallions if you can’t find!)
- serrano pepper
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.
The Key Ingredient
We need to chat about the life-changing part of this guacamole… 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.
The cilantro in this recipe is 100% mandatory. And honestly, it makes the recipe (besides fresh avocados obviously!).
But notice what isn’t including? Garlic! The traditional chefs of Uruapan thought it was funny how Americans use garlic in their guacamole. Now that I’ve tried their version, I have to agree!
So here’s to embracing new traditions! And to of course to the beauty that is the avocado. GOD BLESS.Print
Authentic Guacamole Recipe
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 over generations!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Raw
- Cuisine: Mexican
- Diet: Vegan
- 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
- Mash up avocados in a bowl.
- Add in onion, cilantro, pepper and salt and stir to combine.
- Serve with tortilla chips, vegetables or dipper of choice.
Like this authentic guacamole recipe? Here are a few others you might enjoy:
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AmyJanuary 11, 2022 at 10:49 am
I agree…no garlic in guacamole! In my opinion, it’s WAY too strong a flavour and overtakes the whole dish.
I learned to make my guacamole after my first trip to the Yucatan in Mexico. We were at a wonderful open-air restaurant in Playa Del Carmen and they made the guacamole fresh, right at your table. No garlic in sight! LOL However, they did use lime but it may be a regional thing since lime seems to be in just about everything in the Yucatan. They also added chopped tomato to their guacamole but everything else was the same as your recipe. That was almost 20 years ago and I still make it exactly the same way. I actually get told when going to get-togethers with family or friends that I have to bring my homemade guacamole.
One more tip for amazing guacamole…get an authentic Molcajete mortar and pestle to make your guacamole in, like this one: https://www.amazon.ca/Genuine-Guacamole-Volcanic-Molcajete-Tejolote/dp/B07G5KLXV3/ref=sr_1_32?keywords=mortar+and+pestle+molcajete&qid=1641915837&sprefix=mortar+and+pestle+mol%2Caps%2C73&sr=8-32!
The flavour is better/authentic and the stone doesn’t react with the avocado like other bowl materials which cause the avocado to turn brown quickly. The key is to not clean it with soap as the soap can permeate the stone and lend a soap taste to your guacamole but just rinsed it out with water after each use so that the stone becomes seasoned and makes your guac taste AMAZING!!!
Michele HixonMay 27, 2021 at 10:28 am
Can remember the first time watching Bobby Flay make guac and when didn’t add garlic, and I thought he forgot to. Although he does add lime. Still, it was life-changing. I add almost no lime.
maryMay 26, 2021 at 3:34 pm
oh i see, the explanation is in the ingredients!
1/2 cup finely chopped onion (mexican green onion is ideal but red onion works great!)
maryMay 26, 2021 at 3:32 pm
they use red onion in mexico?