Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

The texture of our guacamole is very different from your average “table-side” guacamole at your favorite Mexican restaurant. It’s somewhere in between a runny taqueria guacamole, a chunky homemade one, and the super-bright sauce traditionally used for aguachile. Throughout Mexico, guacamoles are usually only served at restaurants that cater primarily to tourists. Obviously, everyone loves avocado, but in Oaxaca you have these thin-skinned, smaller aguacates criollos that you mostly eat in wedges with your food—never smashed. At Guelaguetza, we never did a chunky guacamole because it’s not what we grew up eating, but it does taste really good on top of anything with a base of crispy masa. To fit that need, we came up with this version, which seems to be at every other table on any given night.


  • 6 tablespoons (90 ml) fresh lime juice
  • 1 teaspoon sea salt
  • 1 cup (40 g) fresh cilantro, chopped
  • 1 serrano chile, stem removed
  • ¼ teaspoon dried oregano
  • 3 avocados, pitted and peeled


In a blender, combine the lime juice, salt, cilantro, chile, and oregano and blend until smooth.

In a large mixing bowl, mash the avocados. Pour the lime juice mixture over the top and mix until everything is well combined. Serve with totopos.