Chunky Guacamole Recipe
This chunky guacamole recipe is the one that I grew up eating, and the one that my mom still makes. Throughout my childhood, I always thought that everyone made guacamole this way since that was the way it was served everywhere I went, whether it was a restaurant or a relative’s house. I have to admit that I like it to look very neat and not-messy (like in the pictures here), but if your avocados are softer then they will get a little mushy when mixed with the rest of the ingredients. If they end up getting a little bit messy, this is perfectly fine, as that is the classic way that guacamole is served in many homes.
Ideas for your next appetizers: Pickled onion, fried plantains, restaurant style salsa, refried beans, and homemade tortilla chips. You can find all the recipes here on the blog.
- At home, we never added lime juice. But, I know some people like, if you are one of them, go ahead and enjoy!
- As I always say, if you need to make some adjustments to the recipe because you do not have everything in your area, please do so. You can use lemon juice instead of lime juice, and jalapeño or other peppers instead of Serrano.
Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!
This chunky guacamole recipe is the one that I grew up eating, and the one that my mom still makes. Throughout my childhood, I always thought that everyone made guacamole this way since that was the way it was served everywhere I went, whether it was a restaurant or a relative’s house.
- 1 serrano pepper
- 1/3 of a medium size white onion
- 1 plum tomato
- 4-5 Cilantro sprigs
- 1 large Avocado ripe, but firm
- ½ tablespoon lime juice* optional
- Salt to taste
- Tortilla chips to serve
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Finely dice the onion and the Serrano pepper (if you don’t want it to be too spicy, remove the seeds and the veins). Place in a medium-size serving bowl or a Molcajete if you own one.
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Cut the tomato in half and remove the seeds (you can do this by using a tablespoon to scoop them out). Dice the tomato and place it with the onion and Serrano pepper.
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Place the tips of the cilantro together and chop them very finely. Stir the chopped cilantro in with the onion, tomato, and pepper.
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Now, cut the avocado in half, and with the help of the knife, remove the seed. Use a large spoon to remove the avocado pulp, and dice into 1/3-in. cubes (you can also dice the avocado directly in its shell and then remove it with a spoon). Gently mix the avocado pulp with the rest of the ingredients in the bowl. It will get a little smashed, but just a little.
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Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!
Buen Provecho!
Mely Martínez
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This is the Guacamole I grew up on in the 1940's & 1950's. Never smashed & pasty. Still make it this way. The avocado is the main flavor. Thanks.
Hello,
Thank you for your comment. Yes, many people still make guacamole this way in Mexico.
I lived in Mexico for 22 years, and I never heard of anyone putting lime juice in the guacamole. On the contrary, I heard many jokes about gringos doing that.
Hello Gina,
You're absolutely right. We never added lime juice to our guacamole growing up. But now young generations are adding it. That is why I mention it as an option. Do you know that mexican cooking books from the 1880's mention that vinegar and oil was added to the guacamole? There are other recipes that also add lime juice on vintage cooking books. My mother never used a cooking book so that idea of adding vinegar never occurred to her. But I bet it will also be good!
Happy cooking and thank you for visiting!
No es pico de gallo? Both my parents are from southern Mexico(the city and Tlaxcala), they are old(70+) and always add lime and garlic. My in-laws are from northern Mexico(Monterrey), they don't add lime or garlic. I have always found the regional differences in cuisine fascinating. Never heard of adding vinegar though.
Hello Claudia,
It does look like a pico de gallo, right? You are right, the differences on the way dishes are made or cooked in each area of Mexico is fascinating. I love to read books that talk about each part of the country, their recipes, ingredients, and unique cooking techniques, it is so interesting. I bet it must tastes good with a little bit of garlic, one of my aunts in Veracruz adds a drizzle of spanish olive oil. It is all good!
Where do you find these books? Are they in Spanish? I am also in Dallas. Oh and I forgot to tell you but I LOVE YOUR BLOG!!! I found it by accident one day and find your recipes amazing and refer to them when I want something new or need guidance on a dish since my mother is no longer around to ask her.
Hello Claudia,
Yes, the books are in spanish, I buy them online in Mexico, my family ships them for me. Thank you, I hope you find inspiration on the recipes. Happy cooking!
I’m going to make this tonight as a side to my chicken tortilla soup and chips. And I’m going to add the lime because I like it that way. Call me a gringo, I don’t care. I guess I do look like one, but my dad was from Zacatecas. I just like lime on my avocado.
Mely, I went to a Mexican restaurant yesterday for the cinco de mayo, rather than cook myself, and I had a queso fundido something or other. Basically cheese and mushrooms in a tortilla. And some other secret flavorings – I don’t know what. It was sooooo yummy. I never thought of mushrooms in a tortilla. It was so delicious, I’m still thinking about it. Maybe you could post a recipe for that! Thanks!
Hello Diana,
It’s fine to add lime if you like it.
Here are the links to the recipes you need to recreate that Queso fundido.
https://www.mexicoinmykitchen.com/corn-dough-quesadillas/
https://www.mexicoinmykitchen.com/queso-fundido-with-chorizo-recipe/