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Guacamole is made many ways, but all have common ingredients. In my travels to New Mexico over the years, I’ve had the pleasure of eating guacamole at dozens of restaurants all over the state, especially around the Albuquerque, Santa Fe, Los Tesuque, Alamos, and Chimayo areas. Most were similar, but where I found the differences were in the chile peppers used, and proportions of the various ingredients. I didn’t care for versions which deviated too much from the traditional norm where they added other spices which you don’t find in old “family” recipes I found at the older, established restaurants. My version is a very traditional version. It’s not too oniony, not too much cilantro (even though I can take quite a bit if my guests can), not overly limey, and just enough chile spiciness to suit most guests.

Our guacamole is wonderful just with warm corn tortilla chips. It also makes a delicious topping for fajitas, tacos, burritos, or other Southwest or Mexican dish of your choosing. Use in place of sour cream for a fascinating taste twist.

We also have a great Salsa Fresca Recipe, which always pairs well with our Guacamole and any Mexican or Southwest Recipe.

If you’d like a great recipe to try our Guacamole on, take a look at our Chicken Fajita Recipe. Great flavor, just begging for a dollop.

Yield: about 3 Cups

3 Medium Ripe Avocados
2 Ripe Roma Tomatoes, Seeded and Diced
½ Cup Finely Diced White or Red Onion
2 Jalapeno Peppers, Finely Diced with the Seeds and Pith Removed
1 Small Serrano Chile, Finely Diced for Heat (Optional)
½ Cup Coarsely Chopped Fresh Cilantro
Juice from Half a Lime
1 to 2 Teaspoons Kosher Salt, to Taste

Cut each avocado in half and remove the pit. Scoop the avocado flesh out with a spoon. Cut the halves into quarters and place in a medium mixing bowl. Mash with a fork until smooth. You can leave some smaller chunks if you prefer your guacamole chunkier. Mix in the tomatoes, onion, chiles, cilantro and lime juice. Add the salt to taste. Cover with plastic wrap, pressed against the surface of the guacamole until ready to serve. We’ve used Fruit Fresh, according to its instructions, to keep the guacamole greener for longer times if we don’t eat it all at once or make larger amounts.