Restaurant Style Guacamole | Cinco De Mayo

Classic restaurant style guacamole! Ingredients, Nutrition Facts, and Description below.


Guacamole, meaning “avocado sauce” in Classical Nahuatl commonly Uto-Aztecan is a creamy sauce made from avocados. The dish is often used as a dip but it can also be made as a spread.

Like most fruits, an avocado consists of seeds and a pericarp. The pericarp is basically what surrounds the seeds from the inside all the way to the outer wall of the fruit.

As far as avocados are concerned the pericarp is composed of three layers; the exocarp (skin), the mesocarp (the soft edible part), and the endocarp which surrounds the seed itself.

The endocarp is often confused by kitchen employees for product waste by whoever is prepping the avocados. However, it has a vital relationship between the seed and its ability to feed energy to the mesocarp. Which is the part we use to make guacamole…

In other words, if you’re planning on saving the seeds to keep your guacamole fresh from decomposition elements other than oxidation on the outside, you don’t want to wipe the endocarp off from the seeds.

Supposedly. Science still suggests that the greatest contributing factor to the decomposition of avocados is air. Avocados contain an enzyme called polyphenol oxidase, which causes them to decompose and turn brown once exposed to oxygen.

In other words, eat it while it’s fresh! That’s my take on this whole thing anyway.

But enough about science the goal is to get that soft, edible part on the inside out of the fruit as the rest of the parts are essentially not what we want in our guacamole.

You just want to cut your avocado in half, remove the large seed, and core the soft center part away from the skin using a spoon. Once you get that soft edible center part out you can now break it down into a creamy paste or sauce.

The use of a Molcajete makes quick work of breaking down the avocados into a smooth, buttery-like, creamy paste. A Molcajete is basically a very coarse mortar and pestle made from volcanic rock. If you don’t have one you’ll have to break the avocados down with a spoon or knife.

I do recommend the purchase of a Molcajete just for the experience and for the vibrant flavors that are released when making salsa, mole, or guac. However you will need to level it and season it first before it can be used. They range in quality and in price, anywhere from $20 to $200. Crate And Barrel sells a very nice 8″ Molcajete for $35.

The classic “restaurant style” guacamole is fairly simple and is made by mashing up avocados in a mixing bowl with diced red onion, minced serrano peppers (5x hotter than jalapeños), freshly chopped cilantro, freshly squeezed lime juice, salt, pepper, and garlic powder.

I have another recipe that I use at home where I like to add cayenne pepper and a sprinkle of smoked paprika as it just adds so much more flavor! But we’ll stick to the classic ingredients for this recipe.

Okay so without further ado, let’s get to it!


  • 2 Avocados.
  • 1/2 Cup Diced Red Onion.
  • 1/4 Cup Minced Serrano Pepper.
  • 1 Tablespoon Freshly Chopped Cilantro.
  • Freshly Squeezed Lime Juice from 1/2 a Lime.
  • Freshly Ground Salt, Pepper, and Garlic Powder to taste. Tortilla Chips.

Nutrition Facts:

  • Calories: 422
  • Total Fat: 30g
  • Cholesterol: 0mg
  • Sodium: 938mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 12g
  • Sugar: 2g
  • Protein: 6g
  • Vitamin D: 0%
  • Calcium: 22%
  • Iron: 3.5%
  • Potassium: 780mg
  • Vitamin A: 15%
  • Vitamin C: 21%


  1. Halve avocados, remove the seeds, then remove avocado mesocarps (the soft, edible green part inside) and add to a large mixing bowl. You may discard the skin and the seeds, unless of course you believe that the seeds can be saved to help preserve leftover guacamole in the fridge. In that case save the seeds.
  2. Dice red onion, chop fresh cilantro, halve one lime, and mince one serrano pepper. If you like your dips spicy double the serrano pepper amount.
  3. In the large mixing bowl containing your avocado halves, add in onion, serrano pepper, cilantro, squeeze in lime juice, and add seasoning to taste: freshly ground salt, freshly ground pepper, and garlic powder.
  4. Using a spoon crush and chop up avocados, mixing ingredients together as you go. You’ll need to put some muscle into this step. Once you have broken it down into a creamy texture which still contains some small chunks you may adjust seasonings to taste.
  5. Once it is seasoned to preferred liking and mixed together, transfer to a serving bowl and serve with tortilla chips.

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