When we set out to share our homemade tortillas recipe, we knew it would become the first step in preparing a Mexican-inspired meal; so it’s no wonder that we went back to Gabriela Cámara’s My Mexico City Kitchen cookbook looking for inspiration into what has been our basic guacamole recipe.
This is an adaptation of the Guacamole Chamacuero recipe – the original was already perfect, so our only edit was switching ingredients according to our preferences (and what’s usually in season). We highly encourage you to try and find your signature guacamole!
ingredients (3 servings)
- 2 to 3 avocados, depending on size,, roughly crushed pulp (pro tip: have at least one of them be quite ripe)
- 2 to 3 serrano chiles, finely chopped
- 1 cup fruit (we favor grapes and pear, but pomegranate seeds and/or peaches are also a great combo)
- Juice from 1/2 lime
- 1 tbsp (15 mL) good quality olive oil
- Salt and pepper to taste
- Herbs to taste (optional; we enjoy adding basil, spring onions, and/or a touch of sweet paprika, depending on the overall flavors)
method
- Mash the avocado pulp until its texture resembles a paste.
- Stir in the finely chopped chiles and fruit, as well as lime juice, olive oil, and seasoning.
- Mix everything well, and serve when ready.
tips / good to know
- Different versions
- We often go for a simpler version of this recipe, with only avocado, lime, olive oil, salt, and pepper – especially if pairing it with a particularly rich guisado (= stew).
- Our fruit suggestions shouldn’t limit you; we’ve enjoyed doing this recipe with grilled pineapple and, at some point, maybe we’ll try adding strawberries to it!
- Storing the guacamole
- We avoid leftover guacamole because flavors lose their edge quickly – so our advice would be to consume it as soon as possible, even if on toast with some scrambled eggs for a snack or light meal.
