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Do you add this ingredient to guacamole? The Mexican will grab his head. This is a common mistake

Guacamole sauce is known to all lovers of Mexican cuisine. The main ingredient is, of course, avocado, but it is the additions that make the paste unique. However, 1 component is rather redundant.

Guacamole is the basis of Mexican cuisine. Full of flavors and aromas, this mixture is very easy to prepare and goes well with many dishes. It can be put on toast, spread on tortillas, added to chips or to complement the flavor of fish and meat. In each edition, it will enrich the dish with an unusual taste. In Mexico, guacamole is a staple addition to dishes such as tacos, quesadillas, burritos, or tortillas.

Guacamole’s main ingredient is avocado, so the choice of fruit is crucial here.
In order for the paste to become perfectly creamy, the avocado must be ripe. There are several types of avocado, two of which are most commonly available in Polish stores: Fuerte has green fruit with a greenish-yellow, creamy flesh, while Has is characterized by a dark, purplish-black skin that separates easily from the flesh and is prized for its more expressive, slightly nutty flavor. When shopping, choose fruit that looks fresh and has a nice color, without dark spots that can indicate an avocado that is overripe or even spoiled. The ripeness of the product can be checked by lightly pressing it, it should be a little soft.

A popular guacamole recipe in Poland includes avocado, tomatoes, lime juice, onion, garlic, cilantro, and olive oil. If a native Mexican saw this composition, he would immediately throw away 1 ingredient. Can you guess which one it is?

What ingredient should not be added to guacamole?

The original recipe never adds… garlic. Yes, almost everyone adds this ingredient when making paste, but in Mexico it is excluded. The rest of the ingredients are enough to create an unusual taste, and the garlic unnecessarily dominates the dish.

The original recipe for guacamole


  • 1 large, ripe avocado
  • Juice of 1/2 lemon
  • 1/2 small red onion
  • 4-5 coriander leaves
  • 1 ripe medium tomato
  • 1/2 small hot jalapeño pepper or chili

Cut the avocado and remove the pit. Remove the meat from the skin and place in a bowl. Immediately sprinkle the whole thing with lemon juice so that it does not turn brown.
Mash the pulp with a fork. We do not recommend a blender, because the guacamole should not be perfectly smooth. All pieces, components must be felt.
Cut the onion into small cubes.
Peel the tomatoes and scoop out the center, meaning the seeds and juice. Cut the flesh into small cubes.
Finely chop the cilantro.
Chop the hot pepper very finely, preferably with gloves.
Add everything to the avocado, salt, pepper and mix thoroughly.

Guacamole is best prepared just before serving so that it does not burn and looks fresh and appetizing.

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