Comments on: Authentic Guacamole Recipe

By: Amy

Amy — Tue, 11 Jan 2022 15:49:39 +0000

I agree…no garlic in guacamole! In my opinion, it’s WAY too strong a flavour and overtakes the whole dish.

I learned to make my guacamole after my first trip to the Yucatan in Mexico. We were at a wonderful open-air restaurant in Playa Del Carmen and they made the guacamole fresh, right at your table. No garlic in sight! LOL However, they did use lime but it may be a regional thing since lime seems to be in just about everything in the Yucatan. They also added chopped tomato to their guacamole but everything else was the same as your recipe. That was almost 20 years ago and I still make it exactly the same way. I actually get told when going to get-togethers with family or friends that I have to bring my homemade guacamole.

One more tip for amazing guacamole…get an authentic Molcajete mortar and pestle to make your guacamole in, like this one: https://www.amazon.ca/Genuine-Guacamole-Volcanic-Molcajete-Tejolote/dp/B07G5KLXV3/ref=sr_1_32?keywords=mortar+and+pestle+molcajete&qid=1641915837&sprefix=mortar+and+pestle+mol%2Caps%2C73&sr=8-32!

The flavour is better/authentic and the stone doesn’t react with the avocado like other bowl materials which cause the avocado to turn brown quickly. The key is to not clean it with soap as the soap can permeate the stone and lend a soap taste to your guacamole but just rinsed it out with water after each use so that the stone becomes seasoned and makes your guac taste AMAZING!!!

By: Michele Hixon

Michele Hixon — Thu, 27 May 2021 14:28:02 +0000

Can remember the first time watching Bobby Flay make guac and when didn’t add garlic, and I thought he forgot to. Although he does add lime. Still, it was life-changing. I add almost no lime.

By: mary

mary — Wed, 26 May 2021 19:34:25 +0000

oh i see, the explanation is in the ingredients!
1/2 cup finely chopped onion (mexican green onion is ideal but red onion works great!)

By: mary

mary — Wed, 26 May 2021 19:32:46 +0000

they use red onion in mexico?

By: John Yeates

John Yeates — Sun, 26 Jul 2020 11:50:30 +0000

Absolutly wonderful. As in many things, simplicity and top quality fresh ingredients work the best. I mashed the avocado and sea salt with a Lao mortar and pestle (as used to make Green Papaya Salad). This proved to be perfect.

By: Sheri

Sheri — Thu, 29 Dec 2016 00:41:23 +0000

Did you know that there is actually a genetic basis for cilantro tasting awful and over-poweringly soapy to some people? It’s a real thing… For me, even a very small amount of it overpowers any dish it is in (even very spicy dishes), and I do mean a very small amount…

By: Davida @ The Healthy Maven

Davida @ The Healthy Maven — Sun, 23 Oct 2016 22:44:24 +0000

In reply to Tony. Yes the ones with the bulbs on the end are the ones I'm talking about. Feel free to substitute those for red onion. I totally agree but they're hard to find around here!

By: Tony

Tony — Fri, 21 Oct 2016 07:10:53 +0000

By “gigantic green onions,” do you mean something like spring onions or just really big/long green onions? (I’ve seen varieties in Asian markets here in Seattle around 3+ feet long!) Or maybe you mean a large bulb onion that’s green? I’m intrigued. I and most people I’ve talked guac with hate red onion in guacamole. For us, the intense flavor and crunch of chopped red onion distracts from—rather than complementing—the smooth, fleshy texture and the rich, buttery flavor of the real star in this show. The mild flavor and leafy texture of green onion seems much more appropriate to me, now that you’ve mentioned it. Would you mind telling us more about these Mexican onions?

By: Emilie @ Emilie Eats

Emilie @ Emilie Eats — Wed, 23 Mar 2016 05:07:49 +0000

I love adding cilantro to Mexican dishes! It might actually be dangerous for me to visit Mexico because I might eat just guac for every meal. I wouldn’t mind though…

By: Davida Kugelmass

Davida Kugelmass — Wed, 23 Mar 2016 01:54:20 +0000

In reply to Gemma. Yay!! Your sister and you have great taste ;)