MariCarmen’s Guacamole With 1 Secret Ingrediente


Guacamole is, for me, such a big deal: it is one of the most typical recipes of Mexico because it is green, white and red—like our flag. Green from avocados, white from onion, red from tomato. It’s beautiful. It’s healthy. It has it all.

It’s the perfect hors d’oeuvre to eat acompañado: accompanied. El guacamole, la magarita y el tequila all taste best when enjoyed with your favorite dishes and with your family and friends: people you love.

This receta is a combination of a recipe from my family and another one given to me by my queridísima sister-friend from Mexico, Paula Haro, who I met when I moved here. This is important to say: this country gives you incredible friends from your homeland who you meet here and find out you are from the same place. We all combined our versions—and then I added my own touches.

Feel free to change the proportions of these three ingredients, as you prefer. If you don’t like onion, don’t put so much. If you really love tomato, go ahead and put in a little more. That is as guacamole should be!

I take the seeds out of both the tomato and the serrano—this makes the guacamole less watery and not too spicy. I only use the skin, which I dice, for both. I reserve the tomato seeds for soups. This way you get all the flavor and not the pique. Of course, if my Mexican friends are coming over, I don’t take the seeds out!

To help stop the avocados from turning black once you cut them, add the lime right away and set aside. My grandmother always told us to leave the avocado seed in the bowl, as a decoration: it further helps stop the blackening. I get everything diced and ready and mix it all together moments before my guests come—it looks so beautiful.

Ready for my secret ingredient? The most unusual part of this guacamole is its use of bouillon. I use Knorr Suiza chicken. This is a very traditional taste in Mexican cuisine. It reminds me of my grandmother’s cooking and has a very distinct and authentic flavor. I like how the bouillon enhances the taste of the guacamole, taking the place of salt.

I like to serve my guacamole with totopos, or tortilla chips. I also like to serve it with chicharrón or pork rinds. We like to eat guacamole at a party, as an hors d’oeuvre. Also on top of a taco or tostada, or sope. El guacamole is very good acompañado with everythig. It’s so versatile.

El guacamole es buenísimo! Now: what to drink with it. Because it has citrus in it and its texture, guacamole goes with tequila blanco: alone to sip, or in a margarita. Or serve it with tequila reposado for a richer flavor combination. Really, it’s whatever type of tequila you like best.

It’s a dish celebrating our Mexican nationality at its most authentic—guacamole, like tequila, is a gift from Mexico to the world.

You can reach MariCarmen directly here, if you are interested in tequila tastings or educational classes.

Ready to make MariCarmen’s authentic and delicioso guacamole?

MariCarmen’s Guacamole With 1 Secret Ingrediente

Recipe by MariCarmen Ortiz Conway
4.1 from 14 votes
Cuisine: Mexican


Prep time


Cooking time




  • 5 to 6 avocados

  • 2 to 3 Roma tomatoes, de-seeded and diced

  • 1 to 2 serrano chiles, de-seeded and diced

  • 1 white onion, diced

  • 1 bunch cilantro, finely chopped

  • 1 to 2 tsp chicken bouillon (I used Knorr Suiza), adjust as needed

  • 1 tsp olive oil

  • 1 lime, juiced


  • Scoop out avocados from shells into your serving bowl and slice each in half. Add lime and mix with a fork or a mashing tool, gently. Be careful not to overmix so your guacamole doesn’t get soupy. I mash it 1, 2, 3 times—y ya—done.
  • Slice open the tomatoes. Take out the seeds and watery pulp and reserve for another day. Dice the tomato skin only.
  • Same thing with the chile: De-seed and dice the serrano skin only.
  • Chop the onion into a small dice.
  • Finely chop the cilantro.
  • Fold the tomatoes, serrano, onion and cilantro into the avocados—gently.
  • Now for the unusual ingredient: sprinkle a tsp (or 1 Tbsp if you wish—according to how strong you want the flavor)‚ of chicken bouillon. I use Knorr Suiza. This will give it a salty sabor tradicional that takes me back to my grandmother’s cooking. Delicioso!
  • Add a little bit of olive oil to give your guacamole body and texture. Mix one last time—y está listo.
  • Last step: seal the guacamole. I tightly cover the bowl with wax paper so that no air gets in. This helps prevent the avocados from oxidizing and turning black.
  • Place in the refrigerator. When your guests are arriving, pull your bowl out and serve with totopos or tortilla chips. And with tequila: blanco—alone to sip or in a margarita—or reposado. Ya todo está bien acompañado. You’re ready to start your fiesta!


  • Note: Don’t mash your aguacates until you have everything else chopped and ready to go. This will help delay the avocados turning black. And be careful not to smash them too much because they get black faster. The less you touch the avocado the better.

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