The Real Guacamole

One of the star dishes or accompaniments of Mexican cuisine is undoubtedly guacamole. The Aztecs were the first to conceive this food, which they called ahuacamolli, which translates as “avocado sauce”. It began to be elaborated before the fifteenth century since the avocado is a food native to the central and southern areas of Mexico.

Originally its ingredients were based on mashed avocado, water, lemon juice, tomato, and chili, although later different ingredients such as onion, cilantro, garlic, and even olive oil have been added to keep the guacamole green for longer. Consumption customs vary according to the geographical point in which we find ourselves. The most common way to consume guacamole is as a complement to Mexican food, such as tacos, tostadas, and tortillas or corn nachos.

Today we show you how and with what ingredients guacamole is prepared in Mexico.


  • 1/4 c. fresh lime juice
  • 174 c. chopped onion
  • 1 tsp. salt
  • 4 whole ripe avocados
  • 1/2 c. diced tomato
  • 1/4 c chopped cilantro
  • 1 jalapeño, seeded and diced
  • Optional: 2 tablespoons of olive oil (to conserve it green for longer)


  1. In a medium bowl, combine the lime juice, onion, and kosher salt. Let sit for 5 minutes.
  2. Meanwhile, halve the avocados lengthwise and remove the pits. Using a spoon, scrape the flesh of the avocado into the bowl with the onion mixture. With a fork or potato masher, mash the avocados, making sure to leave it relatively chunky.
  3. Add tomatoes, cilantro, and jalapeño and stir together. Serve with tortilla chips and fresh veggies for dipping.

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