Similar to many people in Southern California, I was raised consuming guacamole prepared much like it is across the majority of the United States, whether at Tex-Mex restaurants or along the West Coast’s margarita spots. Avocado, tomato, onion, and lime juice form the core components of this Mexican-American variation. While chile and garlic typically make appearances, they aren’t guaranteed 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 establishments such as Taco Bell and El Pollo Loco, or at traditional American eateries like the one mentioned.
Original El Cholo
On Western Avenue, which follows a recipe from 1955.
Given how universally accepted this standard has become, it’s not shocking that this dish can provoke strong reactions from people. Simultaneously, we have been modifying and innovating guacamole recipes for nearly as long as it has existed, and certainly for quite some time now.
trail-blazing California
.
U.S. home cooks have
such an affectionate view
When it comes to guacamole, people feel free to let loose and embrace even their wildest ideas involving it. For instance, the idea of having peas in guacamole.
controversy
In 2015, an incident involving President Obama became part of a series of socially charged events triggered by outrage spread through 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 as though shock value and disorder are the main objectives.
Today, 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 prepared by chef Josh Gil
Mírate
In Los Feliz, which generally has a pleasant atmosphere. At Damian, Chef Chuy Cervantes serves up a generous portion of guacamole infused with serrano chili and olive oil, tucked beneath a fluffy layer of aromatic herbs.
Each of these additions serves a purpose and adds excitement, which aligns with our expectations when eating out. However, for cooking at home and preparing for Sunday’s Super Bowl party, I suggest taking a different path with your guacamole recipe: subtraction. By omitting two key components typically deemed essential to classic guacamole, you might discover an even more authentic and delightful avocado experience from times past.
It’s time to skip the tomatoes and onions for the guacamole, folks.
Why exclude these apparently essential components? The reason lies in their high water content—tomatoes and onions contain around 90% to 95% water. This causes them to become limp and unappealing when mixed with avocados within just a few minutes. After noticing this through careful observation, an idea clicked in my mind—one that has remained illuminated ever since.
I understand that the ingredients make it feel “festive,” incorporating the red and white colors required to represent Mexico’s tricolor national flag. However, it’s 2025 with Donald Trump returning 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 silliness. We should emphasize avocados as much as possible; the price of avocados from below the border might really soar if
Trumpian tariffs
come into force to penalize imported goods.
No, over the coming four years, let’s embrace bold and unabashed flavor profiles. Iconic taste elements. Spices.
Increase the amount of chili and lime, add more garlic generously, and sprinkle plenty of sea salt to create a guacamole that will astonish anyone at a party or sports event. Utilize a volcanic-stone molcajete or mortar and pestle for crushing the ingredients, then garnish with a touch of finely chopped cilantro before serving.
The metropolitan influence
I learned this method of preparing guacamole from my nearest friends many years back.
chunk of my life
I spent time in downtown Mexico City. During relaxed weekends, I would hang out on rooftops or patios, either at a friend’s place or back home in Colonia Juarez, enjoying the street orchestra that filled the air.
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 in popular guacamole recipes? The green hue of jalapeños can be somewhat dull for this dish, and their flesh tends to be quite thick. On the contrary, serranos boast hotter seeds which add a sharper spiciness, and their compact form allows them to be easily sliced into thin rounds as an appealing finishing touch. As for garlic—its distinctive pungency is essential, helping to clear your sinuses and enhance the zesty notes from the pepper.
There’s a traditional tip 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 seed from the halved fruit into the mixing bowl and leave it there during both service and storage. Guacamole kept this way can last for two to three days with the seed included. If unsure, add extra lime juice. Alternatively, squeeze some fresh lime over a previously stored section when reopening it to refresh its flavor after a day or so.
Serve ideally alongside oven-baked tostadas such as botaneras, which is typical in central Mexico, or pair with store-made tortilla chips that are surprisingly simple to quickly fry up and magically enhance every bite of your guacamole.
Regardless of what you choose, think about avoiding store-bought tortilla chips. Mass-produced ones tend to become stale quickly, which can detract from the fresh taste of your guacamole. However, freshly made chips from the delicatessens at local Mexican markets might work as an alternative.
You can create crispy, seasoned cantina-style tortilla chips by briefly deep-frying some tortillas stashed at the bottom of your refrigerator. After trying them once, you won’t want to miss out on making these ever again. Homemade fried tortilla chips pair wonderfully with the star attraction of your gathering: a zesty, tangy guacamole perfect for celebrating like an ancient Aztec festival—or any festive occasion.
semi-barbaric
A professional athletic competition 500 years from now.
Get the recipe
This tale initially surfaced in
Los Angeles Times
.
