Once you have made this delicious guacamole, you will never make it any other way! It is easy to make, uses only fresh ingredients, and is loaded with flavor. It’s the best guacamole, hands down.
“Avocado must be a magical fruit.
Michael Bassey Johnson
The name itself sounds like an invocation.”
Decades ago, during a business trip to San Antonio, Texas, I enjoyed a meal at an excellent restaurant on the Riverwalk named Boudrous. Looking around me, it was evident that everyone was ordering the tableside guacamole, so I joined in. I had not tried guacamole until I moved to the West Coast, and I was not a big fan to date. This version looked fresh and featured strong ingredients, so it was worth another attempt. The cart arrived at the table and was prepared to my specifications for spiciness. I was thrilled; it was the freshest version of guacamole I had ever seen, and it immediately won me over. None of the baby food versions I had so often seen. They kept the mixture chunky and then served it with corn chips. It was love at first bite; this fresh Tex-Mex Guacamole was perfect. Travel does bring home some terrific recipes.
I returned one more time before leaving San Antonio to write down each ingredient and its proportions. I have been back several times since and always make a reservation; Boudrous is one of my favorite restaurants to this day. Over the years, I have refined the recipe and altered it from the original. I often serve it as an appetizer for guests, and this version is by far the most popular. Over the past year, I have traveled to Mexico twice and often order guacamole when it is made fresh. This recipe still beats that out. As a result, I decided to share it with our readers.
One incredibly unique step in this guacamole
One downside of guacamole is how quickly it turns brown after it’s served. This has always bothered me when serving guests. However, boiling the avocados is a trick to reduce the browning and keep your guacamole looking lovely. It may sound unusual, but it works.
Avocados are among the most popular and healthiest fruits in the kitchen. However, once cut, the fruit’s surface quickly turns brown. Avocados have an enzyme called polyphenol oxidase under their skin. Once the avocado is cut, the enzyme reacts with oxygen in the air, turning the flesh surface brown. Some traditional methods, such as lemon juice, can slow the process but may affect flavor or texture.
Chef Raymond Blanc recommends a better method for preventing avocados from browning: blanch the whole fruit with the skin on before cutting it. Once the fruit is cut, its flesh can be exposed to air for several hours without significant browning. This method kills the enzyme that causes browning when the avocado flesh is exposed to air. It has been a game-changer for me.
If this guacamole recipe inspires interest in a trip to Mexico, check out our blog post about Mexico City. It was a city we adored, and the food was one of the best parts! Mexico City: A Bucket List Must
Let’s get mixing guacamole!
Fresh Tex-Mex Guacamole – Gluten Free
Equipment
- 1 Mixing bowl
Ingredients
- 2 large Avocados Ripe but firm Can use 4 small avocados if needed
- 2 Roma tomatoes diced
- 1 bunch Cilantro coarsly chopped Can be finely chopped too
- 1/2 cup Red Onion diced
- 1 Serrano Pepper finely chopped (Optional) Jalapeno pepper is an option
- 1/2 large Lime
- 1/3 large Orange
- 1/2 tsp Sea salt
Instructions
- Bring water to boil a pot of water on the stove. Once it reaches boiling, immerse the avocados in the water for 10 seconds. No more, no less. This kills the enzyme that causes browning when the avocado flesh is exposed to air.2 large Avocados Ripe but firm
- Slice the avocado in half, remove the pit, and scoop in a mixing bowl. Coarsely chop.2 large Avocados Ripe but firm
- Add the Roma tomatoes, cilantro, red onion, serrano pepper, and cilantro and mix gently with a fork.2 Roma tomatoes diced, 1 bunch Cilantro coarsly chopped, 1/2 cup Red Onion diced, 1/2 tsp Sea salt, 1 Serrano Pepper finely chopped (Optional)
- Squeeze the lemon and orange juice into the mix along with the salt and gently continue to mix gently with the fork. Combine till well mixed. The guacamole should remain chunky. Give it a taste test. Sometimes a bit more lime juice makes it perfect.1/3 large Orange, 1/2 large Lime
- Place in a serving bowl and serve immediately with corn chips or multi-grain crackers. It also makes for a great healthy salad, topping for tacos, spread on toast or a side dish.2 Roma tomatoes diced, 1 bunch Cilantro coarsly chopped, 1/2 cup Red Onion diced, 1 Serrano Pepper finely chopped (Optional), 1/2 large Lime, 1/3 large Orange, 1/2 tsp Sea salt, 2 large Avocados Ripe but firm
Notes
- Chunky guacamole has always been my favorite versus the versions that are more like baby food. In this recipe, the fresh ingredients mesh beautifully to have all the wonderful flavors and textures explode in your mouth.
- For this recipe, look for large avocados. I prefer them to small ones, but if that is al
l you have, go for it. - The pepper can be roasted to soften the spiciness, but I prefer it fresh.
- Boiling the avocados for 10 seconds seems silly, but it really does make a difference, especially if they are left out for a while as an appetizer.
- Garlic is often added to Guacamole, but I leave it out since it can dominate.
- Definitely use fresh limes and oranges rather than juice from a bottle. The flavor difference is worth it.
- If you have leftovers, which I doubt you will, put the guacamole in an air-tight storage container in the refrigerator.
- I am a big fan of organic multi-grain crackers that are gluten-free and delicious. They are a nice alternative to corn chips.
- This guacamole makes a great salad, side dish or topping for any Mexican dish.
Nutrition
Guacamole Preparation Slide Show
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