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Mexican Guacamole

Guacamole is a staple food in Mexican culture. It can be found in the most formal and informal of dining situations. Be sure your avocados are just the right amount of ripeness; not too soft, and not too hard.


  • 2 large avocados, ripe
  • 1/4 onion, finely chopped
  • 1/4 cup Cilantro finely chopped
  • 2 teaspoons of lime juice
  • salt (to taste)


Peel the avocados and remove the cores. I find the best way to do this is to slice the avocado down the middle, all the way around the core. If you twist the two halves they will come apart.

Mash the avocado in a medium sized bowl until it reaches the consistency you’d like. Some people like their guacamole chunky, others like it more smooth. Add the onion and cilantro and mix well. Finally, add the salt and lime to taste.

Variation: You can finely dice a large tomato and a jalapeno to add to the guacamole as well, depending upon your preference. Enjoy your guacamole with tortilla chips, or as a side with your tacos or any other Mexican dish.

Chichen Itza, one of the most visited archaeological sites in Mexico.

Chichén Itzá

Chichén Itzá is a large Mayan city on the Yucatán Peninsula. It is famous for very grand, ancient temple called Castillo. If you look closely, every year in the fall and spring when the light is just right, the sun hits the side of the building and makes a shadow that looks like a snake slithering up the steps of the temple.

You can find more cultural recipes, stories and activities in the book The Cultured Chef: An International Cookbook for Kids