Preparation info
  • Makes

    2 cups

    • Difficulty


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 e