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 Like many in Southern California, I grew up eating guacamole the way it is made almost everywhere in the United States, from Tex-Mex joints to West Coast margarita houses. The basic ingredients of avocado, tomato, onion and lime juice have defined the Mexican American style. Chile and garlic are also present in most cases but (in an often spice-sensitive culture) not always.


 Here are the key components recognized by countless individuals who enjoy guacamole from restaurants such as Taco Bell and El Pollo Loco, or at traditional American eateries like the one mentioned.
 Original El Cholo
 On Western Avenue, which follows a recipe from 1955.


 Given how deeply rooted this universal standard is in our consciousness, it’s not astonishing that this dish can provoke strong reactions from people. Simultaneously, we have been modifying and tinkering with guacamole for nearly as long as it has existed, and certainly throughout recent history.
 trail-blazing California
 .

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 U.S. home cooks have
 such an affectionate view
 Of guacamole, they feel free to indulge their wildest fantasies. The amusing notion of having peas in guacamole
 controversy
 In 2015, an incident involving President Obama became part of a series of socially charged events triggered by an unexpected component going public and being deemed blasphemous. While I'm generally supportive of innovation, there are times when it seems as though shock value and disorder are the main objectives.


 Today, high-end chefs in Mexican or Alta California cuisine are using guacamole as a platform for innovation. This trend benefits Los Angeles. Chef Josef Centeno includes celery in his guacamole at
 Bar Amá
 , although it's hardly noticeable, and Mexican furikake in the "Smashed Avocado" dish at chef Josh Gil’s place.
 Mírate
 In Los Feliz, which is generally pleasant. At Damian, Chef Chuy Cervantes serves up a generous portion of guacamole infused with serrano chili and olive oil, tucked beneath a light blanket of fresh herbs.


 Each of these elements serves its purpose effectively, contributing to the delightful surprises we anticipate during restaurant meals. However, as you prepare for this weekend’s Super Bowl at home, consider an alternative approach to making guacamole: simplification. By eliminating two key components typically deemed essential to classic guacamole, we might uncover a path back to a more traditional and pure form of avocado delight.


 It’s time to skip the tomatoes and onions in the guacamole, folks.

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 Why exclude these apparently essential components? The reason lies in their high water content—tomatoes and onions consist of around 90% to 95% water. In close proximity to avocados, they quickly become mushy and lose their appeal within just a few minutes. Upon noticing this through careful observation, an idea dawned on me—a revelation that has stayed illuminated ever since.


 I understand that the ingredients make it feel "festive," incorporating the red and white colors that evoke Mexico's tricolor national flag. However, it’s 2025 and Donald Trump has returned to power.
 declaring a trade war
 Against our nearest allies and economic partners — the atmosphere has clearly changed since the days of Cinco de Mayo joking. We should emphasize avocados as much as possible; the price of avocados from south of the border might really go up significantly if
 Trumpian tariffs
 come into force to penalize imported goods.


 No, over the coming four years, let's embrace unapologetically bold and forceful tastes. Let's highlight iconic flavor profiles. And let's not shy away from adding heat.


 Increase the amount of chili and lime, boost the garlic, be generous with the sea salt, and create a guacamole so delicious that it'll leave everyone amazed at every party or sports event. Crush the ingredients using a volcanic-stone molcajete or mortar and pestle for an authentic texture, then garnish with a sprinkle of finely chopped cilantro before serving.

<h2>
 The metropolitan influence
</h2>

 I learned this method of preparing guacamole from my nearest friends many years back.
 chunk of my life
 I hung out in downtown Mexico City, spending lazy weekends basking on a friend's rooftop or patio, or relaxing at my place in Colonia Juarez, all while soaking up the street symphony around me.


 We’d grill meat and nopal paddles and make an easy, super-spicy guacamole — practically with a beer in one hand the whole time. On many occasions, it was the go-to hangover snack. Sunday scaries haunted less.


 Every time I've served this guacamole since relocating to Los Angeles, everyone goes crazy over it.


 Why use serrano peppers instead of jalapeños in popular guacamole recipes? The green hue of the jalapeño can be somewhat overwhelming when making guacamole; moreover, they tend to have a fleshier consistency which doesn’t integrate as well with the dish’s smoothness. On the contrary, serranos possess seed-derived spiciness that stands out boldly, and their compact form allows them to be thinly sliced like coins, adding an appealing finishing touch. As for garlic—personally speaking—it plays a crucial role due to its pungency, helping cleanse one’s sinuses and enhance the sharpness imparted by the chili.

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 There's a traditional tip I learned from pals to stop avocados from turning brown due to oxidation, something that has been handed down through generations even if we have scientific methods.
 doesn't support it
 — Place the first seed from the halved fruit into the mixing bowl and leave it there during both serving and storage. Guacamole kept this way can last for two or three days with the seed included. If unsure, add extra lime juice. Alternatively, squeeze some fresh lime over a previously stored section when reopening to refresh its flavor after a day or so.


 Pair this dish ideally with toasted tostadas such as botaneras, which is traditional in central Mexico, or serve it alongside some homemade tortilla chips that are surprisingly simple to quickly fry up and magically enhance the flavor of your guacamole tenfold.


 No matter what you choose, think about cutting back on store-bought tortilla chips. Mass-produced ones tend to lose their freshness quickly, which can detract from the vibrant taste of your homemade guacamole. However, freshly made tortilla chips at some Mexican grocery stores' deli counters might be an acceptable alternative.


 You can create cozy, seasoned cantina-style tortilla chips by swiftly deep-frying some corn tortillas stashed at the bottom of your refrigerator. After trying them once, you won’t want to miss out on making these ever again. Homemade fried tortilla chips perfectly complement the star attraction of your gathering: a zesty, tangy guacamole reminiscent of an Aztec celebration feast.
 semi-barbaric
 A professional athletic competition 500 years from now.

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<h2>
 Get the recipe
</h2>

 This tale initially surfaced in
 Los Angeles Times
 .

It's Time for America to Rethink Tomato and Onion in Guacamole

Unknown avocados, cuisine, food and drink, food culture, food preparation

Like many in Southern California, I grew up eating guacamole the way it is made almost everywhere in the United States, from Tex-Mex joints to West Coast margarita houses. The basic ingredients of a…