Best Guacamole Recipe: A Mexican Restaurant's Five-Star New York Times Recipe by Donna John

Best Guacamole Recipe: A Mexican Restaurant's Five-Star New York Times Recipe

Guacamole ranks way up there on my list of favorite foods. I mean waaay up there. When I saw a recipe from The New York Times for guacamole from Rosa Mexicano restaurant in Manhattan that was five stars, I knew I had to try it.

One thing I like about this chunky, low-sodium guacamole recipe is that there was no lime in the ingredients list. I occasionally put lime in my guacamole, but most times I skip it so the avocado shines. Another reason is that guac is eaten so quickly at my house that there's no chance of it turning brown. I rarely add tomato to my guac, which this recipe does. However, the seeds and juice are removed, which means it won't add moisture to the guacamole. A plus in my book. I love a good thick, dense guacamole that's not too airy or watery.

To make this Mexican restaurant's guacamole at home you will need onion, serrano peppers, fresh cilantro, salt, a tomato and a ripe avocado. Some of the onion and cilantro and a bit of salt are mashed into a paste before the other ingredients are added. The result is a chunky, gluten-free guacamole full of flavor, yet simple. Perfection.

Serve this tasty guacamole as an appetizersnack or side dish with tortilla chips. You could also use it on grilled chicken breast. Delicious.

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Cuisine: Mexico
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2


  • 3 tablespoons chopped onion (divided)
  • 1/2 teaspoon minced serrano pepper
  • 1 1/2 teaspoons finely chopped cilantro (divided)
  • salt
  • 1 small tomato
  • 1 ripe avocado, pitted, peeled and cut into pieces (see Recipe Notes)

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Recipe Notes

  • The original recipe specified using a Haas avocado. If you can't find a Haas avocado, use whatever ripe avocado is available.
  • If you can't find serrano peppers, use jalapeno peppers.
  • This recipe can easily be doubled or tripled for larger groups.

Here's how to make it: 

  1. In a mixing bowl or molcajete, mash 1 tablespoon of the onion, the serrano, 1/2 teaspoon cilantro and 1/2 teaspoon salt. Mash until you create a paste. 
  2. Cut the tomato in half. Squeeze out the juice and seeds and discard. Chop and add the flesh to the bowl. 
  3. Put the avocado into the bowl. Add the remaining onion and cilantro. Gently stir the ingredients together. Add more serrano and salt, if needed. Serve with tortilla chips.

Nutrition Facts Per Serving

Calories: 64

Total Fat: 1.6g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 24mg

Total Carbohydrate: 11.8g

Dietary Fiber: 4.1g

Total Sugars: 5.1g

Protein: 2.5g

Vitamin D: 0mcg

Calcium: 48mg

Iron: 1mg

Potassium: 440mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I am a HUGE fan of guac. It's so fresh, healthy, nutritious and delicious. Great recipe, Donna John , thanks for sharing!
Bianca Napoles
Hi. Mexican here.
The tomato is optional, but the lime is not. Even if it's a few drops of lime juice (my dad hates when it tastes tangy), you need to put it in. It's not about preventing browning, it gives it that SOMETHING that it needs (even my dad agreed when we served him without lime juice once!).
Donna John
We can agree to disagree. I eat it both ways, though. Never met a bowl of guac I wouldn't eat. :)

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