Fresh Tex-Mex Guacamole – Gluten-Free

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.
The name itself sounds like an invocation.”

Michael Bassey Johnson

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!

Guacamole Preparation Slide Show

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