I LOVE a good guacamole! It’s one of my favorite foods. So, it’s taken me a while to experiment with numerous recipes until I got it just right. I think this is the best guacamole I’ve ever tasted. Seriously. It’s originally derived from Roberto Santibańez’ Classic Guacamole recipe, which I stumbled upon online last year in my quest to find the best guacamole recipe. I’ve tweaked it over the past year to my liking.

Until, finally, Eureka!


4 ripe, medium-sized avocados
3 tablespoons finely-chopped white onion
1/4 teaspoon salt
1/2 cup chopped cilantro, divided
(If you don’t like cilantro, use flat leaf parsley. I happen to LOVE cilantro.)
1-2 tablespoons minced fresh serrano chiles including seeds. I use 2 tablespoons.
(jalapeno chile is also good, but I like the flavor of the serrano better)
1 small diced Roma tomato
1/2 lime


1. Mash together the onion, salt, 1/4 cup chopped cilantro, and chiles with a mortar and pestle. If you don’t have a mortar and pestle, a food processor works just fine. Or you can use a large fork and mash the ingredients together on a cutting board until it forms a paste. Transfer the paste to a bowl.

2. Cut the avocados in half, remove the seed, and score the flesh into small cubes before scooping it into the bowl. The avocado should resemble small cubes.

3. Add the diced Roma tomato to the bowl with the paste and avocado, and toss like you would a salad.

4. Add the remainder of the cilantro and the juice of 1/2 a lime. Mash coarsely with a fork. It should still be chunky.

5. Season to taste with additional salt, lime juice, or chili if you like. Garnish with extra cilantro.

I use this guacamole on omelets, in sandwiches, as a veggie dip, and (of course) with my favorite multi-grain tortilla chips. Avocados supply a healthy dose of “good fat” that keep us satisfied. In addition, avocados made my top 10 “pretty foods,” and the chilis in this recipe rev up your metabolism to new heights. This recipe is a win, win, win!


Live Young,
Darnell :)