I have very strong opinions about guacamole. If you love guacamole with chopped tomatoes, or red onion instead of white, lemon instead of lime or, like a former president of the United States, you should just go ahead and keep doing what you doing. You’re cooking for you, not me. And I will eat it, preferably with a salt-rimmed margarita or paloma. I have never turned guacamole away.

My way is so much better! My favorite guacamoles are more like an avocado salad with a minced white onion, chile and cilantro flavor bomb of a lime dressing. I make it first, right in the bottom of the bowl. I do not skimp on the lime but I basically never do with citrus. Then, you score up your avocado halves, scoop them in and gently turn to coat them in the dressing. Taste for salt and flavors and adjust everything to your liking. You’re done!

You can also start mashing the chunks a bit with a fork agains the side of the bowl but I urge you to proceed with caution. What has been mashed can never be un-mashed. If you’re using guacamole as sauce, go ahead and smash it up. If you, like me, like it rather chunky, go easy on it. If your avocados are ripe to the point of basically already being avocado butter, well, the avocado has chosen its textural fate and we must respect its wishes.

What’s most important is that even if you come around to agree that this is the best way, you cannot tell others who are making guacamole for you their favorite way or they might stop and then you will have less guacamole in your life. I think we can all agree that even imperfect guacamole is better than no guacamole.





I always thought I was relatively alone in this approach of a minced vinaigrette coating an avocado chunk salad — most guacamoles I see are much chunkier or blended to a full paste. The levels of each ingredients are slightly different and it’s mashed in a molcajete which is a big, heavy mortar and pestle idellent. But I still revert to my way when I make. With slightly more give.  Please don’t pull the stems out of them to check; it ruins all the ones you leave behind for others.

Do you have to make your own tortilla chips? No, that’s just for crazy people.


  • 2 tablespoons minced white onion (from about 1/8 large one)
  • 1 1/2 tablespoons minced, seeded jalapeño (from about half a medium one)
  • 2 tablespoons cilantro leaves, minced, plus more to taste
  • Juice of half a lime
  • 1/4 teaspoon coarse or kosher salt, plus more to taste
  • 2 medium-large ripe avocados
Mix the onion, jalapeño and cilantro in the bottom of a medium bowl. Add lime and salt. Cut avocado in half and remove the pit. Use a knife to score each half in a grid pattern, being careful not to cut through the skin of the avocado. Run a soup spoon between the avocado and skin to scoop the chunks cleanly into the bowl. Turn them over a few times to coat them with the dressing. Taste mixture, adding more of other ingredients to taste. Use a fork to mash chunks to desired consistency, or not at all. Try not to eat this bowl by yourself, although it will be hard.

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