Classic Mexican Guacamole

classic guacamole
Photo: James Baigre
Makes 1 1/2 cups

This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano.


  • 1 ½ tablespoons finely chopped white onion

  • 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro

  • 1 ¼ teaspoons jalapeno, seeded and finely chopped

  • ½ 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.

Cook's Notes

To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

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