Similar to many people in Southern California, I was raised consuming guacamole prepared much like it is across the United States, whether at Tex-Mex restaurants or West Coast establishments serving margaritas. Avocado, tomato, onion, and lime juice form the core components of this Mexican-American variation. While chile and garlic can be found in most recipes, they aren’t always included due to the frequently observed preference for milder flavors in our culture.
Here are the key components known to countless individuals who enjoy guacamole from restaurants such as Taco Bell and El Pollo Loco, or at traditional American eateries like the
Original El Cholo
On Western Avenue, which follows a recipe from 1955.
Given how deeply rooted this universal standard is in our thinking, it’s not shocking that this dish can provoke strong reactions from people. Moreover, we have been tweaking and trying out new recipes for guacamole virtually since its inception and certainly throughout recent history.
trail-blazing California
.
U.S. home cooks have
such an affectionate view
Of guacamole, they allow themselves to indulge in even their wildest fantasies. The amusing notion of peas in guacamole.
controversy
In 2015, an incident involving President Obama was part of a series of anger-driven events on social media. This occurred after an unexpected component went viral and was deemed blasphemous. While I’m generally open to new ideas, there are times when it seems like shock value and disorder are the main objectives.
Nowadays, high-end chefs in Mexican or Alta California cuisine use guacamole as a platform for innovation. This trend benefits Los Angeles. Chef Josef Centeno includes celery in his guacamole recipe at
Bar Amá
, although it’s hardly noticeable, and Mexican furikake in the “Smashed Avocado” dish at chef Josh Gil’s place.
Mírate
In Los Feliz, which is generally pleasant. At Damian, Chef Chuy Cervantes serves up a generous serving of guacamole infused with serrano chili and olive oil, tucked beneath a fluffy layer of fresh herbs.
Each of these additions serves a purpose and adds excitement, which aligns with our expectations when eating out. However, for preparing guacamole at home this weekend during the Super Bowl, I suggest taking a different path: subtraction. By eliminating two key components typically regarded as essential to basic guacamole, we might discover an even more authentic and traditional avocado paradise.
It’s time to skip the tomatoes and onions for the guacamole, folks.
Why exclude what seem like essential components? The reason lies in their high water content; tomatoes and onions consist of around 90% to 95% water. In close proximity to an avocado, they quickly become limp and unappealing within just a few minutes. After noticing this through careful observation, a revelation struck me—a moment of insight from which I’ve never recovered.
I understand that the ingredients make it feel “festive,” incorporating the red and white colors essential for representing Mexico’s tricolor national flag. However, as of 2025, Donald Trump has returned to power.
declaring a trade war
Against our nearest allies and economic partners—the atmosphere has clearly changed since the days of Cinco de Mayo lightheartedness. We should emphasize the importance of avocados as much as possible; the price of avocados coming from below the border might really shoot up if
Trumpian tariffs
come into force to penalize imported goods.
No, over the coming four years, let’s embrace bold and unabashed flavors. Symbolic taste profiles. Spices.
Increase the amount of chili and lime, boost the garlic content, be generous with the sea salt, and create a guacamole so delicious that it’ll leave everyone amazed at every party or sports event. Utilize a volcanic-stone molcajete or mortar and pestle to crush the ingredients, then garnish with a sprinkle of freshly chopped cilantro before serving.
The metropolitan influence
I learned this method of preparing guacamole many years back from my nearest friends during
chunk of my life
I spent time in downtown Mexico City. During relaxed weekends, I would hang out either on a rooftop or patio somewhere, or at my place in Colonia Juarez, enjoying the street orchestra playing outside.
We’d grill meat and nopal paddles and make an easy, super-spicy guacamole — practically with a beer in one hand the whole time. On many occasions, it was the go-to hangover snack. Sunday scaries haunted less.
Every time I’ve served this guacamole since relocating to Los Angeles, everyone gets pretty excited over it.
Why use serrano peppers instead of jalapeños, which are commonly found in popular guacamole recipes? The green hue of jalapeños might be slightly off-putting for this dish due to their darker shade and denser consistency. On the contrary, serrano seeds offer a sharper spiciness, and their compact form allows them to be easily cut into thin rounds as an attractive finishing touch. As for garlic, I believe it’s essential because its pungency clears your sinuses and pairs wonderfully with the pepper flavors.
There’s a traditional practice I learned from friends to stop avocados from turning brown due to oxidation, something often handed down through generations even if it isn’t scientifically based.
doesn’t support it
— Place the first pit from the halved fruit into the mixing bowl and leave it there during both serving and storage. The guacamole should stay fresh for two or three days when kept sealed with the pit inside. If unsure, add extra lime juice. Alternatively, squeeze some lime over the stored portion once you open it to refresh the flavor after a day or so.
Pair this dish ideally with baked tostadas such as botaneras, which is customary in central Mexico, or opt for homemade tortilla chips that are surprisingly simple to quickly fry up, adding an unexpectedly delightful enhancement to your guacamole’s flavor, making it seem tenfold tastier.
No matter what you choose, think about moving away from store-bought tortilla chips. The consistent lack of freshness in pre-packaged chips can detract from the vibrant tastes of your homemade guacamole. However, freshly made chips from the delicatessen section of local Mexican supermarkets might be an acceptable alternative.
You can create cozy, seasoned cantina-style tortilla chips by briefly deep-frying some corn tortillas from the depths of your refrigerator. After trying them once, you’ll always want to follow this step. Homemade fried tortilla chips pair wonderfully with the star attraction at your gathering: a zesty, tangy guacamole reminiscent of those served during festive occasions celebrated by ancient Aztecs.
semi-barbaric
A professional athletic competition 500 years from now.
Get the recipe
This tale initially surfaced in
Los Angeles Times
.
