Guacamole de la Oca

By Chef Abigail Velasco

It’s a dip! It’s a spread! It’s a sauce! It’s delicious!

5 min cook time

Serves 2

Why we like it

In a world filled with countless guacamole recipes, many claiming to be 'The! Best! Ever!' 'Chip-Worthy,' or even, 'El Número Uno,' we opted for a straightforward recipe that contains only a few ingredients.

Once you know how to make the base of a guacamole, by all means start adding other ingredients like chopped tomatoes, radishes, onions, garlic, jalapenos and/or spices.

While additional ingredients can add sweetness, a bit of crunch or bring the heat, be mindful that they can also overpower the avocados in your guacamole.


2 servings

Preparation Notes

Once cut, avocados are stubbornly prone to browning.

To prevent this oxidation and prolong their freshness, many recommend adding extra lime juice and placing a layer of plastic wrap directly on the guacamole’s surface.

While this method can slow browning, it may result in an overly sour flavour.

Instead, just like sun-dried tomatoes, artichoke hearts, feta cheese and olives, try to create a protective layer with a thin coating of olive oil instead.

Making the recipe

  1. Step 1


    • Slice the avocado lengthwise, making a complete rotation around the seed.
    • Twist both halves in opposite directions to separate. 
    • Remove the pit and discard.
    • Using a spoon, scoop the avocado’s flesh into a bowl.
    Next step
  2. Step 2


    • Add the chopped cilantro, and with a fork, smash the avocado to a chucky texture.
    • Squeeze in the lime juice, and season to taste with salt and pepper.