Guacamole is lovely as a starter with some corn chips or vegetable crisps. In Mexico is often served at barbecue-parties as the creaminess and fresh flavours of guacamole pair excellent with the smoky flavours and textures of grilled meats.


Makes enough for 4-5 people

  • 3 ripe but firm hass avocados.
  • 1big tomato
  • 1/4 of a small onion
  • 3 tbsp coriander
  • The juice of 1/2 Lime
  • Generous pinch of salt
  • *1 tbsp of olive oil. Optional

You will also need: One bowl to prepare the guacamole, a chopping board, a knife, a fork and a spoon.


  • Slice open the avocados using whichever of the method shown in the tutorial.
  • Slice the pulp in cubes then scoop them with the spoon and place them in the bowl.
  • Use the fork and mash the avocado.
  • Dice the tomato, and add it to the mixing bowl.
  • Next chop the onion but not too small.
  • Continue with the coriander, chop it roughly and add to the rest of the ingredients.
  • Sprinkle a good pinch of salt, squeeze the lime.
  • Optional: a drizzle of olive to emulsify the avocado and retard the oxidation process.
  • Mix all the ingredients.

Serve it in smaller bowls and present with some corn chips or keep it in one single container.


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Food researcher, cook and author. Editor of SABOR! This is Mexican Food Magazine and producer of Pass the Chipotle podcast.

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