Reina’s Guacamole

It’s finally time! Years later, I’m comfortable enough to share my guacamole recipe. It’s near and dear to my heart. It’s because I make some pretty amazing guacamole, y’all. Enough so, that I won back-to-back guac offs at my last job before going to culinary school. It was that serious, ha!

Each year, four of us would spend time making guacamole in a closed off break room at work. Once we were ready for the contest to start, the rest of the staff (the entire store and some people who weren’t even scheduled that day) would come into the room and anonymously vote on their favorite recipe by taste testing each bowl and placing their vote in an assigned tally box. It was so, so much fun!

Needless to say, I’m a bit of a purist when it comes to this recipe. I prefer my guacamole nice and simple, allowing the creamy avocado to shine through and be amplified by complementary flavors. I like my guac nice and green; I don’t like adding tomato, red onion, or much else to it. It’s not super authentic but it’s how I like it. And don’t you dare put peas in my guacamole or try making it into hummus or any other ridiculous thing gentrification has done to avocados (insert eye roll).

Keeping things simple is how to let this snack win. And it’s mostly done to taste, so consider this a guacamole guideline rather than a recipe. That’s what great about it. Everyone makes guac their own way! Make it as spicy, salty, or lime-y as you like. Pro-tip: add some fresh sofrito to the guacamole if you really want to punch up the flavor. Wink-wink. And to my beloved R318 family, you know who you are: this one is for you.

Reina’s R318 Guacamole

Prep time: 15 minutes prep, at least 30 minutes chill time if serving later

Serves: 6-8 (an avocado per person is a good way to scale back or double the recipe for parties)

6 ripe haas avocados, peeled and halved  

1 small bunch cilantro, rinsed and finely chopped

2 small bunches green onion, thinly sliced

1/2 large white onion, small dice

4 large garlic cloves, mashed into a paste

4-6 limes, zested and juiced

Kosher salt, to taste

Fresh cracked black pepper, to taste

Ground cumin, to taste

Cholula hot sauce, to taste 

In a large mixing bowl, gently smash the avocados with a fork or potato masher. Leave the avocados chunky since you’ll be stirring in the rest of the ingredients as you season along.

Fold in the cilantro, green onion, white onion, garlic paste, lime zest and juice. Start out with 4 limes. Combine well. 

Here is where you’ll season to taste with the salt, black pepper, cumin, and hot sauce to balance out the flavors. I prefer my guacamole a little on the smoky and spicy side, so I go a little heavy on the cumin and Cholula hot sauce. But of course, this is all up to your preference! Adjust the seasoning and add more lime juice if needed.

Serve immediately with your favorite tortilla or plantain chips and watch it disappear.

Note: if you want to store in the fridge for later, cover the bowl with plastic cling wrap and make sure the press the plastic wrap on the guacamole itself to prevent browning.

¡Buen provecho!