This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano.

Classic Mexican Guacamole

Servings 11


  • 1 1/2 tablespoons finely chopped white onion
  • 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
  • 1 1/4 teaspoons jalapeno seeded and finely chopped
  • 1/2 teaspoon coarse salt plus more for seasoning if desired
  • 1 ripe Hass avocado pitted, peeled, and coarsely chopped
  • 3 tablespoons tomato seeded and finely chopped


  • With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.


To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
Adapted from
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