I will never understand the fascination with Chipotle. I can pretty much make everything they offer at home. That includes the guacamole, which is widely lauded as the best around. Guac is amazing, but it’s really not a big deal to make. So when we serve it at parties and gatherings to rave reviews, sure, we’re pleased that it’s a hit, but we’re also humbled to admit that it’s super simple to make really great guac. Most recently, we hired a taco cart for Little’s birthday party, and opted not to include the caterer’s offering of guac. Instead, my brother 🤖 made a huge batch of this homemade guac and each table featured a big, glorious bowl alongside chips, and by the end of the party, every last bit was wiped clean. It’s simply that good.
Basic but flavorful and fresh ingredients are the base of this perfect dip. Start with avocados that are at just the right stage of ripeness. Here’s a helpful tip for storing avocados so they’re ready when it’s time to make your guac: keep them at room temperature until they soften to the touch all the way around, then transfer them into a brown paper bag, and store them in the fridge. This will slow down the ripening process so the avocados don’t spoil.
For the perfect balance of textures, leave the avocados a little bit chunky when smashing them, add in finely chopped red onions for that wonderful zing and crunch to complement the creaminess. The acid from the lime (exceptional) or lemon, along with the cilantro gives zesty brightness to round out the fatty avocados that get an extra level of depth from warm cumin, garlic, and red pepper flakes. Feel free to adjust the level of acid, spice, and salt to taste. In the end, you’ll have a solid, modest guac that will boldly outshine anything Chipotle can dish out.
