Source: Adapted from “The New Vegetarian Epicure” cookbook


Guacamole, a true culinary delight and quite possibly, my favorite food. Huaka mole, ahuaca-mulli, guacamole-it doesn’t matter if you speak Aztec, Spanish, or a dialect of Spanish, you’ll know what we’re asking for. Avocado’s were the fruits of the Aztec God’s. As a result, the Aztec’s were the first to discover our modern-day guacamole. It’s quite simple, actually. Guacamole is all about mashing up the avocado until it’s smooth, or chunky. Next, add salt, lime, & pepper to taste. All you need is the perfect tortilla chip. There’s no other option for dipping. It must be a flour or corn based chip. Fried to crispy perfection, and slightly salted.

The best type of avocado to use for the perfect guacamole is a Haas. California has a strong connection with avocado’s. Suffice it to say, it wasn’t until 1871, when the first reported avocado trees were planted in our sunshine state. Finally, the world was blessed when in the 1930’s, the Haas had been created. I love it. Importantly, it’s the one with a rough exterior, but a buttery interior. Consequently, other varieties with soft skin, are always watery and lest delicious as the Haas. Turns out, we have Rudolph Haas to thank for this little beauty. An amateur horticulturist, and full-time mail carrier from Southern California! I’d be lost in life with out my haas. Thank you, Rudolph!


This guacamole recipe is simply the best!
Course Appetizer
Cuisine Mexican
Keyword Dip
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 2 cups


  • 2 medium avocado ripe and large
  • 2-3 TBS lemon juice fresh if possible
  • 1 pinch salt to taste
  • 3-4 TBS green onions thinly sliced
  • 10 leaves cilantro chopped (just the leaves)


  • Cut the avocados in half lengthwise, to take out the pits, and scoop the soft flesh out into a bowl.
  • Immediately add some lemon juice and mash the avocado with it. Add salt to taste, some thinly sliced green onions, and as much chopped cilantro as you like.
  • Taste, and add more lemon if needed. Serve the Guacamole as soon as possible with corn tortillas or chips, and as a topping for tostadas.
  • Note: serve in a bowl with the pit in the middle, this will keep the avocado fresher and it looks good.

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