A Recipe to Celebrate National Guacamole Day

CasaMagna Marriott Puerto Vallarta Resort & Spa

CasaMagna Marriott Puerto Vallarta Resort & Spa in Mexico is helping everyone celebrate National Guacamole Day – also Mexico’s National Independence Day – with this mouthwatering and simple guacamole recipe.

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CasaMagna Marriott Puerto Vallarta Resort & Spa

With only a handful of ingredients and a molcajete, create this bowl of green goodness and watch the hands fly!

5 Recipes to Celebrate National Guacamole Day

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Author: Reena Retuta
Total Time: 10 mins
Yield: 8 servings

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Description

Whoever doesn’t love guacamole, more for those who do! Here is a loaded, quick and easy recipe to perfectly pair with a crispy, toasted tortilla chip. Cheers to National Guacamole Day!

Ingredients

6 ripe avocados
2 tablespoons of small diced white onion
1 finely diced Serrano chile pepper
2 tablespoons of chopped cilantro
2 limes
2 tablespoons of diced tomatoes
Salt/pepper to taste

Instructions

Place the onions in the molcajete and mix well with the lime juice.
Add the avocados and smash slowly until everything is mixed properly.
Add the cilantro, serrano, and tomatoes.
Season with salt and pepper to taste.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Appetizer
Cuisine: Mexican

Frequently Asked Questions

What type of avocados should I use for the guacamole?

For the best flavor and creaminess, use ripe Hass avocados, which are typically darker and have a bumpy skin.

How do I properly use a molcajete for making guacamole?

Start by adding the diced onion to the molcajete and mixing it with the lime juice, then add the avocados and mash slowly until well combined before stirring in the cilantro, serrano, and tomatoes.

Can I customize the guacamole with additional ingredients?

Yes, you can add diced tomatoes, onions, or jalapeños to the recipe, but make sure to adjust the seasoning to balance the flavors.

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About the Author

Reena Retuta

As a Culinary Adventurist, getting her hands into food before it gets onto the plate comes naturally to Reena. She spit-roasted her first whole pig at the age of eight, harvested hazelnuts in Italy, butchered a lamb at a ranch in Australia, spent a summer splitting open live lobsters at a traveling pop-up kitchen in Holland, and visits a small vineyard along the central California coast to make wine and olive oil each year. She’s determined to find the elusive white truffle in her lifetime. A graduate from the University of Gastronomic Sciences in Italy, Reena holds a deep appreciation for cultural traditions in food, and her favorite simple pleasure is sharing a meal al fresco.

Reena Retuta has been a contributor to Honest Cooking since 2015.