Authentic Guacamole with a Mezcal Slap
Mezcal Guacamole
This is guacamole the way it was meant to be: chunky, punchy, and made entirely by hand. Fresh jalapeños bring the heat, onion and lime juice add sharpness, and a splash of mezcal gives it a smoky finish that makes the whole bowl unforgettable.
Rooted in Mesoamerican tradition and elevated with just a few bold choices, this guacamole doesn’t hide behind sour cream or shortcuts. It’s made with ripe avocados, chopped aromatics, and a generous hand. Perfect for scooping with chips, spooning over tacos, or eating straight from the bowl.
If you’ve got 10 minutes and a handful of good ingredients, this is the guacamole that gets remembered.
Watch my video to follow along step-by-step.
The Recipe
Jalapeño, Cilantro, and No Apologies!
Ingredients
1–2 large ripe avocados
2 tbsp (30 ml) finely chopped white onion
1 jalapeño, finely chopped (remove seeds for less heat)
1 small tomato, seeded and diced
2 tbsp (8 g) chopped fresh cilantro
1 tbsp (15 ml) fresh lime juice (about ½ lime)
1½ tbsp (22 ml) mezcal (optional but worth it)
Salt & pepper, to taste
Method
Prep the aromatics.
Finely chop the white onion, jalapeño, tomato, and cilantro. Set aside.Mash the avocado.
Halve and pit the avocados. Scoop the flesh into a bowl and mash gently with a fork until chunky-smooth.Add the rest.
Stir in the chopped onion, jalapeño, tomato, cilantro, lime juice, and mezcal. Add a generous pinch of salt and mix gently.Taste and adjust.
Adjust salt, lime juice, or jalapeño to your liking. Let rest for 5–10 minutes to let the flavors come together.Serve.
Serve with tortilla chips, spoon onto tacos, or eat straight from the bowl. Best enjoyed fresh.
📌 Tips & Notes
Choose ripe avocados.
They should yield slightly to pressure but not feel mushy. Hass works best — buttery, flavorful, and easy to mash.Use white onion, not red.
White onion brings the right bite and brightness. If it’s too sharp, soak it in cold water for 10 minutes and drain before using.Don’t skip the lime.
Lime juice adds acid and helps keep the guacamole from browning. Use fresh — bottled won’t cut it.The mezcal is not optional... unless it is.
The smoky bite of mezcal adds something unforgettable. But if you don’t drink, skip it — the guacamole still holds up on its own.Let it sit.
Just 5–10 minutes of rest before serving allows the flavors to marry and mellow. It’s worth the wait.Serve it fresh.
Guacamole doesn’t improve with age. If you must make it ahead, press plastic wrap directly on the surface to minimize oxidation.Add heat to taste.
Jalapeño gives a nice kick, but if you like more fire, add serrano or even a splash of tabasco. Or keep it mild — no shame.
The Larder Notes
Guacamole has always been more table than recipe—made in a bowl that’s seen a few summers, mashed just enough to keep its courage. The mezcal isn’t a party trick; it’s the quiet line of smoke that links jalapeño, cilantro, white onion, and lime. A teaspoon wakes the avocado; two will boss it about. Use a clean, not-too-perfumed espadín, stir it in after you season, and give the bowl five minutes to think.
Purists are right: avocado can carry itself. But our kitchens carry our memories. Mine include a market stall, a clay cup, and the warm salt of evening air. So I add the briefest splash and let it speak for itself—no apologies.
© 2025 Gary R. Rice. All rights reserved.
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