“Guacamole’s base ingredient, the avocado, was an important source of sustenance for the Aztecs between the 14th and 16th centuries. In one of their dishes, the Aztecs mashed avocado with a mortar and pestle. They then added chopped tomatoes, green chiles, and salt before enjoying this meal with warm tortillas.

The Aztecs named this avocado dip ahuacamolli: a combination of their languages’ words for avocado (ahucatl) and sauce (molli).

In 1519, Spanish conquistadors reached modern-day Mexican shores and quickly developed a taste for ahuacamolli. They began to adapt the dish to their tastes and tongues, incorporating ingredients that they had brought to the Americas from Europe — including onions, lime, and cilantro — and christening the dip “guacamole”.”

-avocadosfrommexico.com to read the entire blog post about the Origins of Guacamole.

Family parties are great! My (half) brother's dad makes the best guacamole and I make sure to let him know every time he makes it, now he brings it to every party. What a win! Anyways, it really is the best tasting guacamole and I snagged the recipe. It’s not a family secret or anything, it’s actually quite simple but bursting with flavor from these fresh ingredients. I will say I did make a few modifications to my version, but that’s the beauty of recipe sharing!

Guacamole is very versatile and for this recipe I’m sharing the mild ‘family and friends’ approved version. Spice it up, spice it down, add or subtract ingredients, anything goes! But if you’re looking for tried and true, I promise you this is the recipe you’re gonna want to use. Even my 9 year old niece loves this stuff, and she’s not much of an adventurous eater, but we’ve seriously eaten this a billion times and it never disappoints. Try it with my easy Homemade Tortilla Chips!

To Make This Recipe You Will Need

Produce- Avocados, Roma Tomatoes, White Onion, Garlic

Seasonings- Cumin, Cayenne Pepper, Chili Powder

Cilantro

Lime

Dice the avocados, tomatoes and onion into small pieces. For the avocados, use a knife to cut them in half and remove the pit. Slice the avocados in a grid pattern.  Scoop the avocado chunks from the peel with a spoon and place into a medium sized bowl. Add the chopped veggies.

Mince the jalapeño and garlic and add to bowl. I don’t use a molcajete (mortar and pestle) for this recipe, because I want my guacamole to be chunky. Make sure you chop and mince to your preference. 

Top with chopped parsley, seasoning blend, and the juice of a freshly squeezed lime. Mix together and enjoy on these Homemade Tortilla Chips, or in a burrito, on top of nachos, or try pairing it with my Mango Habanero Salsa!

If you like this recipe, please consider leaving me some feedback in the comments section below and follow me on Facebook or Pinterest! Check out some of my other recipes, like my popular Lemon Ricotta Pancakes or Beef Short Rib Croquettes. Got a cookout or holiday coming up? Check out The Best Baked Mac n Cheese with Crispy Panko Topping.

There you have it, another recipe in the books and officially one month into my blogging journey. I have learned so many new things and have so many more to go! I’m working hard to make this blog a destination spot for all of your favorite recipes! If you have any suggestions please let me know in the comments. It makes a world of difference for small creators like me! Check me out on my socials linked below to see more content!