The easiest way to upgrade your gatherings is by making a big bowl of this Chunky Guacamole Mexicano! Featuring creamy ripe avocados, juicy tomatoes, spicy jalapeños, piquant garlic and onions, and a squeeze of fresh lime juice, this customizable recipe for basic guacamole is my go-to for nearly any fiesta. 

stone molcajete filled with chunky guacamole mexicano surrounded by tortilla chips.

Want to save this recipe?

I'll email this recipe to you, so that you can come back to it later!

What is Guacamole Mexicano?

Guacamole mexicano is the Spanish term for authentic Mexican guacamole. It’s also often called guacamole casero or “house guacamole.” 

As with most Mexican recipes, there are as many recipes for this delicious avocado dip as there are Mexican families, but you’ll see the same ingredients show up over and over: Hass avocados, onions, tomatoes, garlic, chiles, and lime juice. Some families also like to include cilantro. 

When made in the traditional manner of using a molcajete, some ingredients are crushed into smaller bits, but the avocados and tomatoes stay relatively chunky.

Why You’ll Love This Chunky Guacamole Recipe

  • Easy to make. All you need is about 10 minutes to make a batch.
  • Customizable. You can add more or less of each ingredient to satisfy your personal palette.
  • Guacamole pairs with everything. Serve with tortilla chips or top on Mexican hot dog, nachos, burgers sandwiches, grilled meats, and fish.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

flat lay shot of the ingredients needed to make classic, chunky Mexican guacamole measured out on a black and white patterned table.

As promised, you don’t need much to make the best guacamole recipe ever. Here’s what to grab:

  • Ripe Hass Avocados – Look for avocados that are *just* ripe enough to yield to gentle pressure from your thumb. If they’re too soft, it becomes harder to make your guacamole chunky. 
  • Garlic – Since we’re using raw garlic (which is quite spicy!), you’ll only need one clove. Make sure to mince it finely or use a garlic press to extract the most flavor.
  • White Onion – Authentic guacamole recipes generally call for white onions. They’re a bit spicier than yellow or red onions and also have a lovely firm-crisp texture that makes them perfect for this chunky dip.
  • Jalapeño – Finely chopped jalapeno adds the perfect amount of spice. Feel free to remove the seeds and membranes if you want a less spicy guacamole. If you like spice, substitute with a serrano pepper. If you’re particularly sensitive to spicy foods, you can omit the chile. 
  • Tomato – Use a meaty tomato variety like Romas for the best results. If you don’t have meaty tomatoes on hand, consider scooping out most of the seeds before adding the tomato chunks to your guac. 
  • Salt – Kosher salt for seasoning.
  • Fresh Lime Juice – Freshly squeezed lime is a must. In a pinch, you can swap in fresh lemon juice.

How to Make Muy Bueno Guacamole Casero

Making guacamole is so simple. Here’s how it’s done: 

Step 1: Scoop & Mash Avocados. Cut the avocados in half. Twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a masher or a fork so that the mixture is a bit chunky.

hand using a potato masher to mash halved and peeled avocados.
terracotta bowl filled with chunky mashed avocado.

Step 2: Add the tomato, onion, garlic, and salt. Sprinkle the lime juice over all the ingredients.

tomatoes, onions, and jalapeños added to the bowl with the mashed avocado.
action shot of adding a teaspoon of kosher salt to the bowl with the remaining guacamole ingredients.

Step 3: Mix. Give everything a good stir, but don’t overdo it.

terracotta bowl filled with chunky authentic guacamole mexicano.

Step 4: Serve with tortilla chips, blue corn tortilla chips, whole-wheat pita chips, fresh veggies, or anything else that could use a bit of creamy-spicy deliciousness. Enjoy!

stone molcajete filled with chunky classic guacamole mexicano on a rattan tray with salted tortilla chips.

Optional Variations 

  • Molcajete Guacamole: If you own a molcajete (lava-stone mortar), grind the garlic, onion, jalapeño, and salt using the tejolote (lava-stone pestle) until all the ingredients are well ground. Dice the avocados and gently fold into the garlic-onion- chile paste, keeping the avocados fairly intact. Add tomatoes and squeeze the lime juice over the avocado and gently stir until the mixture is chunky. Taste and add salt, if necessary. Serve immediately, directly from the molcajete (or bowl), with tortilla chips. Watch this video to learn how to make classic guacamole in a molcate.
  • More Guacamole Recipes To Try: The fun thing about making guac at home is you can tailor it to your preferences and add whatever you like. My smoky bacon pineapple guacamole al pastor is always a hit with the guys, while this pesto guacamole is great for Mexican-Italian fusion recipes. If you love Mexican peppers as much as I do, my hatch green chile guacamole is also a stellar choice!

Serving & Topping Suggestions 

Expert Tips & Tricks

  • Buy the avocados ahead of time. Shop a few days in advance. Store unripe avocados at room temperature until they’re soft to the touch.
  • Make Ahead Tip: Avocado oxidizes when exposed to the air for too long. Prep any of the ingredients as early as you like, but leave the avocado mashing until the last minute to prevent your guacamole from turning brown. 

Storage Instructions

  • Since avocado guacamole is prone to oxidization, I recommend making it fresh on the day you plan on serving it.
  • Store leftovers in a resealable container. Place a piece of plastic wrap on the surface of the dip, lightly pressing all over to make sure the plastic is directly in contact with the entire surface of the dip. Store the guacamole in the refrigerator for up to 24 hours. 
  • I don’t recommend freezing homemade guacamole.

Frequently Asked Questions

What is traditional guacamole made of?

Avocados are the primary ingredient, and then every family has their own favorite mix. In our house, white onions, garlic, tomatoes, jalapeños, and lime juice are our go-to simple ingredients.

What is the best onion for guacamole? What are the best tomatoes for guacamole? And what are the best avocados for guacamole?

I like using white onions since they have the punchiest onion flavor and the crunchiest texture. Meaty tomatoes like Roma or beefsteak tomatoes are preferred since they don’t have as many seeds. I also typically reach for Haas avocados from Mexico.

What is the secret to good guacamole?

There are a few: first, choose good, fresh ingredients. Second, don’t over-mash or over-mix it; you want to keep some chunky texture. Finally, make sure to season it with enough salt and acid (i.e. lime juice) for the flavor to pop.

Do Mexicans put tomatoes in guacamole? 

Yep! Many Mexican guacamole recipes call for tomatoes. That said, it’s all about personal preferences. Feel free to omit them if you prefer!

How do I make guacamole without an avocado?

While it won’t technically be guacamole without an avocado, my taqueria-style salsa verde makes for a pretty good “fake guacamole” dupe. 

Why is guacamole called guacamole?

The word comes from the Nahua people that have lived in Mesoamerica for 5 millennia. The word āhuacatl means  ‘avocado’ while mōlli means ‘sauce’. This yummy dip is called āhuacamōlli in Nahuatl — literally “avocado sauce.”

Is guacamole healthy?

Homemade guacamole is full of health benefits—just be sure to watch your portion size. Avocados boast a wealth of healthy fats, but they are still fats nonetheless and they can quickly become a high-calorie food if consumed in excess.
As much as I love tortilla chips, they aren’t the healthiest choice. They can be fattening, and they’re high in salt, instead pair guacamole with blue corn tortilla chips, whole-wheat pita chips, and fresh veggies.

More Party Dip Recipes to Try

stone molcajete filled with chunky guacamole mexicano surrounded by tortilla chips.

Classic Chunky Guacamole Mexicano

5 (11 ratings)
This classic guacamole recipe is super simple and fresh. Beware; it’s also addictive.
Print Pin Rate
Yield: 6
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 4 large avocados
  • 1 clove of garlic, minced
  • 1/4 cup white onion, minced
  • 1 jalapeño, minced (optional)
  • 1 tomato, chopped
  • 1 teaspoon salt
  • 1 to 2 tablespoon fresh lime juice

Want to save this recipe?

I’ll email this recipe to you, so that you can come back to it later!

Instructions 

  • Cut the avocado in half. Twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a fork so that the mixture is a bit chunky.
  • Add the tomato, onion, garlic, and salt. Sprinkle the lime juice over all the ingredients and give everything a good stir, but don't overdo it.
  • Serve with tortilla chips, blue corn tortilla chips, whole-wheat pita chips, or fresh veggies.

Notes

You can add more or less of each ingredient to satisfy your personal palette.
Variation: If you own a molcajete (lava-stone mortar), using the tejolote (lava-stone pestle) grind the garlic, onion, jalapeño, and salt until all the ingredients are well ground. Dice the avocados and gently fold into the garlic-onion- chile paste, keeping the avocados fairly intact. Add tomatoes and squeeze the lime juice over the avocado and gently stir until the mixture is chunky. Taste and add salt, if necessary. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
Make ahead tip: Avocado oxidizes (turns brown) when exposed to oxygen for too long. Prep any of the ingredients as early as you like, but leave the avocado mashing until the last minute. 
Calories: 223kcal, Carbohydrates: 13g, Protein: 3g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 398mg, Potassium: 719mg, Fiber: 9g, Sugar: 2g, Vitamin A: 393IU, Vitamin C: 20mg, Calcium: 21mg, Iron: 1mg
Author: Yvette Marquez
Course: Appetizer, Side Dish
Cuisine: Mexican

Photos by Jeanine Thurston 

Originally published: January 2011. This recipe is also published in the Muy Bueno cookbook.