Mexico City Style Guacamole
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Ever wanted to make that great taco shop guacamole? Not the smashed avocado the most people call guacamole, but the guacamole made in Mexico. 

This is a recipe I was taught when I lived in Mexico City. Notice, only a slice of onion and a clove of garlic. That's it.

If it gets to thick as it cools, just add more water and stir. Like all salsa, it's good fresh, and even better the next day!

Course: Salsa
Cuisine: Mexican, Whole Food Plant Based No Oil
Keyword: guacamole, salsa mexicana
Servings: 12
Calories: 25 kcal
Author: Jon Griffin
  • 1 pound tomatillos canned may work, but try to get fresh
  • 1/2 avocado
  • 1 slice onion white or yellow is best
  • 1 clove garlic
  • 1/2 cup cilantro optional
  • chile de arbol to taste (or substitute a pepper you like)
  1. Peel tomatillos and boil until they turn dull green.

    Tomatillos turning dull green - Guacamole
  2. Put onion, garlic, chiles, and cilantro in blender and chop fine.

  3. Add tomatillos and blend until liquid. Stop here if you want to just have salsa verde 🙂

  4. Add avocado and blend until smooth.

  5. Add water to make a little thinner. It will thicken as it cools. Usually 1/4 - 1/2 cup of the boiling water is good.

  6. Let cool and enjoy!

Recipe Notes

No need to rinse the tomatillos unless there is dirt under the husk.



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