Like many in Southern California, I grew up eating guacamole the way it is made almost everywhere in the United States, from Tex-Mex joints to West Coast margarita houses. The basic ingredients of avocado, tomato, onion and lime juice have defined the Mexican American style. Chile and garlic are also present in most cases but (in an often spice-sensitive culture) not always.
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 deeply rooted this universal norm 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 versions of guacamole for nearly as long as it has existed, and certainly doing so consistently over the years.
trail-blazing California
.
U.S. home cooks have
such an affectionate view
Of guacamole, they feel free to indulge their wildest fantasies. The amusing notion of having peas in guacamole
controversy
In 2015, an incident involving President Obama became part of a series of socially charged events triggered by an unexpected component going public and being deemed blasphemous. While I’m generally open to new ideas, there are times when it seems as though shocking behavior and disorderly conduct are the main objectives.
Today, high-end chefs in Mexican or Alta California cuisine are using 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 generally has a pleasant atmosphere. At Damian, Chef Chuy Cervantes serves up a generous portion of guacamole infused with serrano chili and olive oil, concealed beneath a fluffy layer of aromatic herbs.
Each of these additions serves a purpose and adds elements of unexpected delight typical during restaurant meals. However, as you prepare for this weekend’s Super Bowl meal at home, consider an alternative approach to making guacamole: simplification. By omitting two key components often deemed essential to classic guacamole, we might rediscover a more authentic and ancestral form of avocado bliss.
It’s time to skip the tomatoes and onions in the guacamole, folks.
Why exclude these apparently essential components? The reason lies in their high water content—tomatoes and onions consist of around 90% to 95% water. Upon coming into contact with avocados, they quickly become limp and watery within just a few minutes. After noticing this through careful observation, an idea clicked in my mind that has remained ever since.
I understand that the ingredients make it feel “festive,” incorporating the red and white colors essential for representing 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 certainly changed since the days of Cinco de Mayo foolishness. We should emphasize the importance of avocados as much as possible; the price of avocados coming from south of the border might really spike if
Trumpian tariffs
come into force to penalize imported goods.
No, over the coming four years, let’s embrace bold and unabashed tastes. Symbolic flavor 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 rock molcajete or mortar and pestle to crush the ingredients, then garnish with a sprinkle 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 hung out in downtown Mexico City. During relaxed weekends, I would spend my time either on a rooftop or patio somewhere, or at my place in Colonia Juarez, enjoying the street symphony 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 goes crazy over it.
Why use serrano peppers instead of jalapeños, which are typically found in commercial guacamoles? The green hue of jalapeños can be somewhat dull for this dish, and their flesh tends to be quite thick. On the other hand, serranos boast seed-filled cores with a sharper spiciness, making them perfect for being thinly sliced like coins as an appealing finishing touch. As for garlic—its sharpness cuts through everything else here; it clears your sinuses and pairs wonderfully with the pepper’s zest.
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 contradicts scientific understanding.
doesn’t support it
— Place the first seed from the divided fruit into the mixing bowl and leave it there during both serving and storage. The guacamole should remain fresh for two or three days when kept sealed with the seed inside. If unsure, include extra lime juice. Alternatively, squeeze some lime over the stored portion once opened to refresh it after a couple of days.
Pair perfectly with oven-baked tostadas such as botaneras, which is customary in central Mexico, or opt for store-made tortilla chips that are surprisingly simple to quickly fry at home and inexplicably elevate every spoonful of guacamole you try.
No matter what you choose, think about moving away from store-bought tortilla chips. Mass-produced ones tend to lose their freshness quickly, which can detract from the vibrant taste of your homemade guacamole. However, freshly made chips from the delicatessen section at local Mexican supermarkets might be an acceptable alternative.
You can create crispy, seasoned cantina-style tortilla chips by briefly deep-frying some old tortillas from the depths of your refrigerator. After trying them once, you’ll always want to follow this method. Homemade fried tortilla chips perfectly complement the star attraction at your gathering: zesty lime-infused guacamole suitable for both festive occasions and regular get-togethers alike.
semi-barbaric
A professional athletic competition 500 years from now.
Get the recipe
This tale initially surfaced in
Los Angeles Times
.
