Christopher Kimball's Milk Street: True Guacamole


Matthew Card thought he knew how to make guacamole -- until he discovered Central Mexico's version! The Food Editor of Milk Street Kitchen stopped by to share the authentic recipe with us. For more information about Milk Street Kitchen, head to their website.

Central Mexican Guacamole

Start to finish: 10 minutes | Servings: 4

Too many guacamole recipes are a muddle of flavors, however this version’s use of just a handful of traditional ingredients allowed the dish’s simple flavors to be the focus. White onion mashed with cilantro and serrano chilies added the right amount of bite, while chopped grape tomatoes offered balanced acidity against the rich avocados. Mashing the cilantro, chilies and onion in the same bowl as the avocados kept their flavors in the food, not on the cutting board. We were surprised that we never missed the lime juice. Guacamole hinges on the ripeness of the avocados; they should be soft but slightly firm.

Don’t discard the seeds from the chilies. This recipe relies on them for a pleasant heat.

  • 4 tablespoons finely chopped fresh cilantro
  • 1 to 2 serrano chilies, stemmed and finely chopped
  • 2 tablespoons finely chopped white onion
  • Kosher salt
  • 3 ripe avocados, halved and pitted
  • 1 pint (10 ounces) grape tomatoes, finely chopped
  • Tortilla chips, to serve

In a bowl, combine 2 tablespoons of the cilantro, the chilies, onion and ½ teaspoon salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute. Scoop the avocado flesh into the bowl and coarsely mash with a potato masher or fork. Stir in half of the tomatoes until combined. Taste and season with salt. Transfer to a serving bowl and sprinkle with the remaining cilantro and tomatoes.