Classic Guacamole with 7 Variation Ideas

After posting my Scratch Margarita Recipe, it seemed fitting to throw in some guacamole for good measure. A margarita without guacamole, or vice versa? That's not a balanced meal.

Avocados are available virtually year-round at the Santa Monica Farmers Market but they're extra special in the spring and summer. Currently I'm hoarding some beautiful Fuerte alligator pears in our refrigerator. If you happen to come across this magical fruit, I recommend you elbow the other shoppers out of the way and grab every last one. #likeaHass

Useless Facts

  • In 1926, a postman by the name of Rudolph Hass planted an avocado tree in his yard. He wasn't all that happy with the fruit but his family insisted they liked the taste. After realizing these new avocados were a crowd pleaser, Mr. Hass patented the tree and worked with a local nursery to sell the seedling grafts. So goes the birth story of the Hass Mother Tree, a single wooded beauty that spawned a billion dollar industry. There's a picture of the pretty lady here.
  • The Hass Mother Tree was located in La Habra Heights, California, until it had to be cut down in 2002 at the ripe old age of 76. Apparently all commercially-sold Hass avocados originated from the Mother's seedlings. In other words, California is the avocado capital of the universe.
  • The oldest living avocado tree is at the University of California, Berkeley campus and was planted in 1879.
  • An avocado tree can produce up to 500 pieces of fruit in a year (around 200 pounds worth), though the average is approximately 150 pieces.
  • Avocados are cholesterol free, have the highest fiber content of any fruit, and include vitamin B6, vitamin C, vitamin E, potassium, magnesium, and folate. Superfood!
  • Fuerte and Hass avocados have opposite growing seasons which helps with year-round production. That being said, farmers are able to spread out distribution since avocados don't ripen until picked - they can hang. As I mentioned in my Avocado Pesto post, avocados are climacteric fruit and have a "cell respiration rise" and "accelerated ethelyne production" that causes them to go through a dramatic ripening stage after being harvested. When you stop and think about how food can just sit on a counter and transform from blah to delicious, it's kind of amazing.


My goal with this recipe was to avoid fussing it up too much since avocados don't need a lot of help when in peak form. The ingredient ratios are minimal with just enough flavor to play a supporting role to the creamy avocado. That being said, below I've made seven recommendations for ways you can enhance the classic.

Avocados at Shanley Farms - Santa Monica Farmers Market

  • 2 medium/large avocados (about 8 oz of flesh), diced Note: I'm mainly using Fuerte right now, but will sometimes mix in some Hass for this recipe.
  • 3 tsp finely chopped red onion
  • 1 1/2 tsp fresh lime juice
  • 1/2 tsp fresh lemon juice
  • 1/8 tsp cumin
  • 1/4 tsp pressed or finely minced garlic
  • 1-2 tbsp finely chopped cilantro, to taste
  • 1/2 tsp salt, add more as desired
  • A few cranks of fresh ground pepper


  • Combine your cilantro, garlic, salt, pepper, and cumin in a bowl, then mash with the back of a fork to combine and release some of the oils. Note: The method featured on Food52 seems interesting but I haven't tried it.
  • Add the avocado, red onion, lime juice, and lemon juice, then mash with the back of a fork until desired consistency is reached.


If you're making the guacamole in advance, the best way to prevent oxidation is to lay a piece of plastic wrap directly on the surface before sealing the bowl or airtight container. The extra layer of plastic will prevent the air from turning the guacamole brown.


Some ideas to change up this recipe:

  • 1-2 tsp fresh jalapeño or serrano pepper, to taste, minced
  • 1-2 tsp roasted jalapeño, serrano, poblano, or Padrón peppers, to taste, minced
  • 2-3 tbsp ripe tomato, small/medium chop Note: As soon as tomatoes touch salt they release their juices. This is going to create a watery mess so I recommend adding the tomato very close to serving time and maybe even just putting it on top.
  • A sprinkling of toasted pepitas (pumpkin seeds that are shelled)
  • Charred corn and a drizzle of Chili Oil
  • Grill the avocados for 5-7 minutes and add any of the above variations Yum. I am definitely giving this a try.
  • 2 tbsp mild goat cheese and charred corn ... just throwing that one out there since avocado and goat cheese make good sense

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