Chunky Guacamole Mexicano
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on Feb 01, 2020, Updated Aug 02, 2024
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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.
Table of Contents
- What is Guacamole Mexicano?
- Why You’ll Love This Chunky Guacamole Recipe
- Ingredients & Substitutions
- How to Make Muy Bueno Guacamole Casero
- Optional Variations
- Serving & Topping Suggestions
- Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Party Dip Recipes to Try
- Classic Chunky Guacamole Mexicano Recipe
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.
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.
Step 2: Add the tomato, onion, garlic, and salt. Sprinkle the lime juice over all the ingredients.
Step 3: Mix. Give everything a good stir, but don’t overdo it.
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!
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
- DIY Dip Bar – If you’re hosting, consider setting out a serve-yourself salsa and dip bar. Offer my grandma’s Salsa Casera, cheesy Queso Fundido with Mushrooms and Hatch Green Chile or Tex Mex Chili con Queso, Cowboy Caviar, and plenty of tortilla chips for dipping.
- Meatless Monday – Whip up a batch of my vegetarian refried bean tostadas and serve with this classic guacamole recipe. It’s the perfect speedy weeknight dinner!
- Taco Tuesday – Whether you’re serving up crispy potato tacos, Baja fish tacos, slow cooker birria tacos, or Mexican picadillo tacos, I guarantee homemade guacamole will be much appreciated.
- After-School Snacks – Whenever my teenage son comes over with his baseball buddies, I like to offer up a plate of quesadillas or homemade crunch wraps to dollop with guacamole for them to munch on. These homemade snacks are familiar enough for even picky eaters, but are way healthier than fast food versions.
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
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.
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.
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.
Yep! Many Mexican guacamole recipes call for tomatoes. That said, it’s all about personal preferences. Feel free to omit them if you prefer!
While it won’t technically be guacamole without an avocado, my taqueria-style salsa verde makes for a pretty good “fake guacamole” dupe.
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.”
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
- Artichoke with Roasted Green Chile Dip
- Spicy Roasted Green Chile Hummus
- Avocado and Tomatillo Salsa
- Salsa Verde
Classic Chunky Guacamole Mexicano
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Jeanine Thurston
Originally published: January 2011. This recipe is also published in the Muy Bueno cookbook.
Thanks for the classic guacamole recipe.
Tip to try. Leaving the Avocado seed with the guacamole as long as possible helps prevent too much oxidization.
I store seed in the fridge with its fruit even when I put the fruit back until I eat it again. Dont be in a rush to through the seed away. Worth a try.
Could be just a habit passed on to me. Maybe Avocado doesn’t last long enough in our home to oxidize.
My fave guacamole recipe! Keep coming back to this one. Thank you!
I have been looking for a great guac recipe. This one is so simple yet, delicious. I love the Siete brand lime chips with it!
Esta receta fue muy buena