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Classic Mexican Guacamole

This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

  • Yield: Makes 1 1/2 cups
Classic Mexican Guacamole

Source: The Martha Stewart Show, January 2004


  • 1 1/2 tablespoons finely chopped white onion
  • 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
  • 1 1/4 teaspoons jalapeno, seeded and finely chopped
  • 1/2 teaspoon coarse salt, plus more for seasoning if desired
  • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
  • 3 tablespoons tomato, seeded and finely chopped


  1. With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Reviews (8)

  • northwestmama 26 Jan, 2013

    I've been making this recipe since it came out in MSL and my family like it better than Chipotle's quac, which we love. Great recipe that our family always gobbles down and friends devour. Thanks for this family fav!

  • SewIsabel 22 Jul, 2012

    This recipe helped encourage me to buy a lava rock/molcajate. Previously, I smashed the avocado with a fork and using the molcajate the guacamole tasted smoother and maybe creamier. It was definitely quicker to make. Also, I have improvised quite a bit with guacamole and most of the time had no problems with the taste. The avocados make the guacamole. The only time I had a problem was when I added too much lemon juice. Without a doubt, this is a very delicious recipe.

  • AshC 29 Jul, 2008

    This is how I make guacamole as well but my kids don't like the jalapeno, so I use a small can of diced green chiles that are milder. I also prefer to add red onion and garlic to my recipe on occasions. Also if you reserve the whole avocado pit and place the pit in with any left overs in the fridge it will keep the guacamole from turning brown or add more lime juice.

  • adriann 28 Apr, 2008

    My recipe is very simmilar - I like to leave out the tomato, substitute green onions for white, and add a little lime juice to make it nice and bright.

  • MrsBee 22 Apr, 2008

    Everyone absolutely loves this guacamole when I make it - I always have to make a double batch. I, too, have a strong aversion to cilantro, however, so I use green/spring onions instead and cut down a bit on the white onion. Also, I add a bit of lime zest and juice which gives it a wonderful zing!

  • kimkim 2 Apr, 2008

    This is hands down the BEST guacamole recipe I've ever tasted. So fresh and full of flavor. I get rave reviews every time I make it.

  • MrsTaylor 31 Dec, 2007

    A very fresh guacamole -- delightful! Just be sure to get all the jalapeno seeds out. :)

  • outofthebox 29 Dec, 2007

    This recipe was wonderful. But, being one of the few who has a strong aversion to cilantro, I substituted green onions. The green onions provided the beautiful specks of green that the cilantro would have given. And, in my opinion, it still tasted wonderful.

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