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Authentic Guacamole Recipe

March 22, 2019

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:

  • avocados
  • Mexican onion (or green onion/scallions if you can’t find!)
  • serrano pepper
  • cilantro
  • salt

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.

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 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.

Until now…

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!

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!

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!

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Mexican
  • Diet: Vegan
Scale

Ingredients

  • 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

Instructions

  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.

Traditional-Guacamole-5

Like this authentic guacamole recipe? Here are a few others you might enjoy:

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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
    Nikole
    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
    Shannon
    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
    Alicia
    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
    Cassie
    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
    Gemma
    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! 😉

    xo

  • 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
    Tony
    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
    Sheri
    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…

  • Reply
    John Yeates
    July 26, 2020 at 7:50 am

    Absolutly wonderful. As in many things, simplicity and top quality fresh ingredients work the best. I mashed the avocado and sea salt with a Lao mortar and pestle (as used to make Green Papaya Salad). This proved to be perfect.

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