I’m a guacamole snob.
And maybe it’s a bit pretentious to claim that I am in possession of the recipe for the best guacamole, but I really think it’s true. It’s actually a recipe I learned from my mother, unlike most on here. Unlike a lot of people who cook, I don’t have many recipes I can say were handed down to me by my mother. I can’t pretend that I learned to cook from a tender young age, attending my homemaking mother in the kitchen and soaking in her culinary wisdom. Nope. I hated cooking until just a few years ago. And Mom is very much a follow-the-recipe-and-use-measuring-cups kind of cook. She’s not all that into improvisation, I’d say. So, other than basic life skill type cooking – eggs, pancakes, french toast, et cetera – and her blessed tendency to cook with whole foods, I haven’t inherited many actual recipes from her.
So why is it the best? Well, mainly because it has the right ingredients. Other guacamoles tend to leave out crucial ingredients or add in distracting ones. For example, my dear but sadly misinformed best friend and her family make the guacamole without tomatoes. That’s the usual offense. Guacamole absolutely must include tomatoes. They also make theirs with cumin. No. Just don’t. It distracts from the avocado flavor. Same with peppers and leafy herbs of any kinds. Those are for salsa; keep those far away from guacamole, too. Do, on the other hand, be sure to include garlic. That’s tantamount. Guacamole tastes unexciting and blah without it.
Also, texture is important. Finely chopping the onions and garlic allows the flavors to blend together better in the guacamole. That way, you don’t get an overwhelming taste of onion in one bit and none at all in the next. The tomatoes can be whatever size, since their flavor is more mild. But they need to be small enough to fit in one bite with everything else and large enough to not disappear or turn to mush. The avocado itself should not be too smooth or creamy, unlike the final product of this batch, which I stirred too much as I tried to get the ingredient measurements right. Mash the avocado with a fork. Don’t blend it. Don’t use a potato masher. Just a fork, so there is still little chunks of avocado rather than total creaminess. It should look like it does after I first mashed it [above].
And salt. Don’t forget the salt.
The Best Guacamole
- 2 perfectly ripe avocados
- 2 cloves garlic (~ 2 teaspoons when minced)
- 2 tablespoons onion
- 1 small roma tomato ( ~ 1/2 cup)
- 1/2 teaspoon salt
- 2 teaspoons lemon (or lime) juice
Smash the avocados roughly with a fork. Mince the garlic and finely chop the onion. Cut the tomato into small chunks. Gently fold all the ingredients in with the avocado, using 3/4 of the salt or so. Taste it. Adjust the salt as necessary. Add a bit more of any of the other ingredients if you think you should, but salt (and sometimes garlic) is the only ingredient that ever really needs addition. Enjoy with chips or crackers or with steak for breakfast!