Chunky Guacamole Mexicano
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Updated Oct 17, 2025, Published Feb 01, 2020
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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
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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.
Video
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.
This recipe was definitely the upside of Super Bowl 49. Thanks for posting. Simple was what I wanted. Minced everything in food processor. Definitely add the optional jalapeno for a little kick. Delish! Hawks will return!
Love that ring in the photo!
We are so excited to come across your blog with so many great recipes. We LOVE this guacamole! Thank you for sharing! Are you sure you meant 1 Tablespoon of salt? I thought either that was too much or my avocados were too small.
We might have to edit recipe to (salt to taste). The size of avocados do make a huge difference. Hope your guacamole was not too salty.
is it just me???? how many tomatoes do you use in this recipe?
btw, everything down to the recipes to the pictures are fantastic! i’m drooling as i am typing you this message.
Thank you so much Katia! We used 1 tomato in our guacamole recipe, but feel free to use more or none. Guacamole is truly personal. The more you make it the more you will figure out what you like and don’t like. Don’t be afraid to experiment. Have fun!
The guacamole was a hit! We made it without the Jalapeno. Gracias!
Very cool Eric!!! So glad it was a hit — It usually is 😉 YAY!
This is an authentic recipe!!! im from the “world’s avocado capital” in Mexico, so i know a lot about guacamole. TRY this recipee!!! is very faithful to the traditional guacamole
Gracias Jannine!!! Your comment/compliment is truly heartfelt! VIVA Mexico!
I would Stick to real garlic – just grate a clove and mix it in. Might as well stick to fresh ingredients ifyaskme 😉
Jones: Anything fresh is better!!! I will try that! I was just trying to keep this recipe as simple and pure as possible.
Swimming in guacamole would be kind of amazing! Your recipe sounds great – simple and fresh, the way it should be.
I can see me now swimming in a Steelers bikini during half time. LOL! The crowd throwing tomatoes at me and there we would have a fantastic guac for all!
This guacamole recipe is very simple but effective. I absolutely love how easy it is. I will definitely have to make this for the big game party. hanks so much for sharing this recipe.
Hola Baby Girl! I’m a simple kinda girl when it comes to guacamole. Why ruin a naturally good thing. Have a great game day!!!
I have been thinking about what to prepare for our Super Bowl viewing. After all, we get so hungry with all that running about and ball throwing. Guacamole just got added to my munchie list for game day. Gracias!
Kathleen
Hola Kathleen! I LOVE all chips and dips, and guac is #1 on that list. Stay tuned for MORE 😉