- Fresh ingredients are the key to flavorful, well-balanced guacamole.
- Gently mashing avocados preserves texture and improves taste.
- Avoid overmixing and pre-made ingredients for the best results.
It’s no secret that fresh guacamole is delicious. Perfect for dipping tortilla chips, topping tacos or slathering on toast, the dip is most simply made from fresh avocado, lime juice and salt. But there are plenty of ways to add some pizzazz to your guac by incorporating ingredients like cilantro, onion, tomato and jalapeño into the mix.
Guacamole is also good for you: it’s full of healthy fats and fiber that can boost cardiovascular health and regulate blood sugar. But when it comes to making this fresh, simple dip, what should you do to ensure that it tastes great? To find out, we asked three chefs to share the secret to making the best guacamole, and they all said the same thing.
The Secret To Making the Best Guacamole
Robert Irvine, the celebrity chef known for Food Network programs like Worst Cooks in America and Chopped: Impossible, says the secret to good guac lies in using fresh ingredients and letting them shine. “I’ve found that all the best cooking is about letting great ingredients speak for themselves and staying out of their way,” says Irvine. “When you can do just enough to really make them shine, that’s when the magic happens. I think this is especially true with guacamole. Salt, Tabasco, lemon—these things go really far because avocado is a canvas that lets you do a lot of different things.”
Irvine says it’s not about one ingredient in particular but rather choosing a few simple ones and making sure they’re as fresh as possible. Jenny Martinez, social media chef and author of the cookbook My Mexican Mesa, Y Listo!, agrees. Martinez says fresh ingredients allow you to personalize your guacamole according to your taste preferences.
“Always keep the avocado as the main ingredient,” Martinez says. “Gently mash it by hand and never overdo it, so it keeps some texture. Season and taste as you go using good-quality sea salt and fresh lime juice to pop the flavor. Add a little finely chopped onion, cilantro and Roma tomato for good balance, and if you’re brave enough, add a charred habanero to give it a spicy kick.”
Other Tips for Making Good Guac
Aside from using the freshest ingredients possible, what else can you do to ensure your guacamole is top notch? JC Colón, chef and culinary director at Lolita, a Mexican restaurant in New York City, acknowledges the struggle of finding perfectly ripe avocados at the grocery store and shares a tip for ripening them at home.
“It’s best to store them in a brown paper bag, in a warm spot or in the oven before use,” Colón says. To increase your chances of selecting the perfect avocado from the produce aisle, look for one that has a darker skin that gives slightly under pressure. A heavier avocado is also likely to be creamier and more guacamole-ready.
Irvine says it’s a good idea to season “in layers,” meaning salt just the avocado first, then taste the finished guac (once you’ve added things like lime juice, onion or cilantro) and re-salt if needed. “Use fresh lime or lemon juice for brightness, not bottled,” adds Irvine. “Dice your onions fine so they don’t overpower each bite, and add cilantro only if you really love it.”
Martinez recommends settling the avocado pits right into the guacamole once it’s finished, as this prevents the avocado from browning. “And add a splash of mineral water to keep it fresh and to preserve its nice bright green color all day—or for a longer period of time,” she says.
How Did Guacamole Become So Popular?
We’ve all seen vats of tableside guac being made at our local Mexican restaurant or made our own social media-inspired avocado toast, but how did guacamole get so popular? Irvine says it’s because guacamole is just plain good. “As far as dips go,” he says, “tell me one more satisfying than guac…It doesn’t just elevate a bowl of chips: it’s a very exciting topping for tacos, burritos and sandwiches. It occupies the unique space of being familiar to most people but special at the same time.”
Martinez says guac is beloved because it’s not intimidating, can be made in less than five minutes and is meant to be shared. “It’s honestly the perfect bite of fresh ingredients and comforting all at once,” she says.
What Can Make a Guac Go Wrong?
While it may be tempting to buy store-made guac instead of making your own, Colón says that’s a guacamole no-no. “Purchasing anything pre-made, such as guacamole itself or pico de gallo, will have a completely different flavor and texture profile compared to using only fresh ingredients,” he says. “Guacamole should always be prepared fresh to showcase the flavor of the avocado.”
Martinez re-stressed the importance of using only the freshest ingredients. “Bitter limes or old vegetables can ruin a guacamole,” she says, “and even one slightly overripe avocado with that chemical aftertaste can spoil the whole batch. It’s also important to watch for seeds in the limes; just one can completely ruin a perfect bite.”
Also avoid overmixing guacamole. “It should not turn into a goop or paste,” says Irvine. “It should be able to stand on its own, and it can only do this when you leave some big chunks in there. The texture matters as much as the flavor.”
The Bottom Line
Our chefs unanimously agree: The secret to making the best guacamole lies in using the freshest ingredients possible. While shopping for ingredients in the produce aisle, look for ripe avocados, juicy limes and fresh vegetables.
At home, season the guacamole in layers, adding what’s needed as you go. Be sure not to overmix your avocado, leaving some lumps in the guac for texture. And don’t forget to save those avocado pits to return them to the guacamole to prevent browning.
“Just take your time, taste along the way and don’t serve it until it hits just right for you,” says Irvine. “This isn’t sheet music; it’s jazz. Let that liberate you.”
