We are so lucky in in Mexico to be able to have such a good tasty avocados. Believe me when I say that guacamole taste much better in Mexico than here in London. Our avocados get a lot of sun, so therefor they are more flavoursome.

The name guacamole comes from the nahuatl “ahuacamolli”, it is a word that comes two words “ahuacatl (avocado) and mollie (mole or salsa). This delicious Mexican salsa is the number one in any Mexican party and in my family there was always a massive bowl of it on the table, either to have with some totopos (tortilla chips) or add to some tacos.

My dad used to make the guacamole without tomato, because he used to say that the start of the show were the avocados, so the tomatoes kind of over power the flavour of the humble aguacate.

I hope you like my family’s recipe and let me know what you think.


Karlita X


Servings 6 people
Prep Time 10 mins
Cook Time 15 mins


  • 4 perfectly ripe hass avocados peeled, scooped and mashed
  • 1 lime juiced
  • ½ cup white onion fineky chopped
  • 1 fresh jalapeño chilli finely chopped
  • ½ cup french coriander finley chopped
  • 1 tbsp salt
  • 2 tbsp olive oil extra virgin


  • Place the white onion in a bowl and squeeze the lime and leave it on the side for 10 min, this will take away the raw taste of the onion.
  • Then scoop the avocado flesh into a bowl and mash with a potato masher, do not mash them too much, it is good to leave some texture.
  • Add the onion, coriander, salt, jalapeño and olive oil and mix very well. Enjoy with some homemade baked tortilla chips and a nice cold cervecitas (beers).
Course: Appetizer
Cuisine: Mexican
Keyword: guacamole, side dish, mexican

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.



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