Recipe: Classic guacamole
Guacamole is a simple dish that can be raised a level with a few extra measures, says Edson Diaz-Fuentes

Guacamole is a simple dish that can be raised a level with a few extra measures, says Edson Diaz-Fuentes. I “desflemar” (neutralise) the chopped onion by adding lime juice, and pre-salt the tomatoes. Mexican grandmas leave the avocado stones in the guacamole to prevent oxidation: you can also do this. avocado stones in the guacamole to prevent oxidation: you can also do this
Serves 4
Ingredients
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- ¼ a red onion, finely chopped
- juice of 1 lime
- 2 ripe tomatoes, halved, deseeded and finely chopped
- 2 ripe avocados, peeled and stoned
- 15g coriander, finely chopped
- 1 green serrano or jalapeño chilli, deseeded and finely chopped (to taste)
- fine sea salt
Method
- Place the onion in a bowl and pour over half the lime juice. Set aside.
- Place the chopped tomatoes in a bowl and sprinkle with a generous pinch of salt. Mix well, then pour the tomatoes into a sieve placed over another bowl. The salt will enhance their flavour and also cause them to release a watery juice.
- Place the avocado flesh in a mixing bowl and add the rest of the lime juice. Use a fork to crush the avocado until it is mashed, but still firm and chunky – you don’t want it to become puréed or watery. Drain the onions and add them to the bowl, along with the drained, chopped tomatoes and coriander. Use a spatula to fold the mixture gently together without mashing the avocado further.
- Add the chopped chilli to taste and adjust the seasoning. That’s it.
Taken from Ciudad de México: Recipes and stories from the heart of Mexico City by Edson Diaz-Fuentes, published by Hardie Grant at £26. To buy from The Week Bookshop for £20.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Why is the world so divided over plastics?
Today's Big Question UN negotiations on first global plastic treaty are at stake, as fossil fuel companies, petrostates and plastic industry work to resist a legal cap on production
-
Temple Mount: the politics of Judaism's holiest site
The Explainer Latest provocation at religious site with a history of 'perpetual friction' risks violence erupting again
-
Ssh! Secret gardens to visit this summer
The Week Recommends These leafy havens are the perfect place to escape the crowds
-
The easy elegance of Cap Ferret
The Week Recommends 'Elemental and otherworldly' destination is loved for its natural beauty
-
Ozzy Osbourne obituary: heavy metal wildman and lovable reality TV dad
In the Spotlight For Osbourne, metal was 'not the music of hell but rather the music of Earth, not a fantasy but a survival guide'
-
Spring greens and chickpea curry recipe
The Week Recommends This mouthwatering curry is quick to throw together
-
Gazer: 'paranoid noir chiller' is a gripping watch
The Week Recommends Ryan J. Sloan's debut film is haunted with 'skin-crawling unease'
-
William Kentridge: The Pull of Gravity – a 'bold' exhibition
The Week Recommends The South African artist brings his distinctive works to Yorkshire Sculpture Park
-
Sarah Dunant shares her favourite books
The Week Recommends The British novelist picks works by Sergeanne Golon, Jill Burke and Natalie Zemon
-
Inter Alia: Rosamund Pike is 'electric' in gut-wrenching legal drama
The Week Recommends Australian playwright Suzie Miller is back with a follow up to her critically-acclaimed hit play Prima Facie
-
Unforgivable: harrowing drama about abuse and rehabilitation
The Week Recommends 'Catastrophic impact' of abuse is explored in 'thought-provoking' series