Classic Guacamole

We love a jazzed up guac (mango or bacon, anyone?), but first, let’s master the classic guacamole.

“‘How do you prepare the perfect guacamole?’ is a question I have often been asked since I started living outside Mexico,” chef Edson Diaz-Fuentes writes in his new cookbook, Cuidad de Mexico. “My answer is always the same: It all depends on using fully ripe Mexican avocados. Their creaminess is just pure joy, and they only need to be gently mixed with a few ingredients for a delicious guacamole.”

“In Mexico,” he continues, “we use the word ‘desflemar’ to describe the action of adding citrus juices, vinegar or simply water to vegetables or chiles to reduce their acidity or spice level while retaining their flavor. In this case, by adding lime or lemon juice to the chopped onion, we are toning down the strong essence onions have when they are freshly cut.”

Adding lemon or lime juice also prevents oxidization, stopping the guacamole from turning brown. According to Diaz-Fuentes, Mexican grandmas traditionally leave the avocado pits in the guacamole to prevent oxidation. (You can do both.)

Recipe excerpted with permission from Ciudad de Mexico by Edson Diaz Fuentes, published by Hardie Grant Books, June 2021.