Guacamole
Guacamole frais à la mexicaine : avocats écrasés au citron vert, oignon, piment, tomate et coriandre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Mash the base
In a bowl or molcajete (stone mortar), crush the onion, chillies, half the coriander and the salt with a fork or pestle until the mixture turns juicy.
- ½ onion
- 1–2 chillies
- 1½ tbsp coriander
- ½ tsp salt
✅ C'est prêt quand : mixture is juicy and fragrant
Add the avocado
Halve the avocados, remove the stones, scoop the flesh into the bowl and add the lime juice. Mash roughly with a fork, leaving some chunks.
- 3 avocados
- 1 lime juice
✅ C'est prêt quand : mostly smooth with some chunks remaining
Fold in the tomato
Gently stir in the tomato and the remaining coriander. Taste and add more salt, lime juice or chilli if needed.
- 1 tomato
- 1½ tbsp coriander
✅ C'est prêt quand : evenly combined, still chunky
Serve
Serve the guacamole right away with tortilla chips. If serving later, press cling film directly onto the surface to stop it browning.
- to serve tortilla chips
✅ C'est prêt quand : served immediately, or surface fully covered with cling film if not serving right away
Mash the base
In a bowl or molcajete (stone mortar), crush the onion, chillies, half the coriander and the salt with a fork or pestle until the mixture turns juicy.
- ½ onion
- 1–2 chillies
- 1½ tbsp coriander
- ½ tsp salt
✅ C'est prêt quand : mixture is juicy and fragrant
Add the avocado
Halve the avocados, remove the stones, scoop the flesh into the bowl and add the lime juice. Mash roughly with a fork, leaving some chunks.
- 3 avocados
- 1 lime juice
✅ C'est prêt quand : mostly smooth with some chunks remaining
Fold in the tomato
Gently stir in the tomato and the remaining coriander. Taste and add more salt, lime juice or chilli if needed.
- 1 tomato
- 1½ tbsp coriander
✅ C'est prêt quand : evenly combined, still chunky
Serve
Serve the guacamole right away with tortilla chips. If serving later, press cling film directly onto the surface to stop it browning.
- to serve tortilla chips
✅ C'est prêt quand : served immediately, or surface fully covered with cling film if not serving right away
The Story Behind the Dish
Guacamole goes back to the Aztecs, who called it ahuacamolli: ahuacatl (avocado) and molli (sauce). They mashed avocados in a stone molcajete, sometimes with tomatoes and chillies, long before Europeans arrived.
Spanish conquistadors loved it, and over the centuries onion, lime and coriander joined the recipe. Today it is one of the world's best-known Mexican dishes.
⭐ Why It's Famous
Creamy, fresh and tangy, it shows off the avocado, a fruit native to Mexico, at its best.
💡 Fun Fact
Mexico grows about a third of all the avocados in the world, most of them in the state of Michoacán.
Central and southern Mexico
19.43°N, -99.13°W
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