Guacamole Recipes

Chef Rocky Barnette of the Capri in Marfa, Texas, calls his eponymous grilled-avocado guacamole “vegan foie gras.”

It doesn’t get much better than this combination: crispy, salty bacon and slightly smoky guacamole.

This untraditional guacamole recipe gets a little smoky flavor from smoked paprika and chipotle.

With loads of fiber, folate, potassium and vitamin E, avocados are a genuine superfood. Tim Cushman purees them with roasted tomatillos, garlic and jalapeño to create a tangy guacamole-like dip that's great with baked tortilla chips.

This hearty guacamole can be served with tortilla chips or warm tortillas.

Tequila is a strong flavor, so more is not necessarily more in this recipe. You should also use high-quality tequila—something you’d be fine drinking. Mezcal would also work very well, providing an additional smoky note.

In this play on nachos, chef Gonzalo Martinez of Casa de Sierra Nevada tops a chunky guacamole with gooey melted cheese.

There are no chunks in this superbly smooth guacamole, which uses a little mayonnaise to amp up the creaminess.

Choosing a guacamole recipe that will please everybody is no easy task, but this one from F&W's Marcia Kiesel is a winner because of its subtle tartness, nicely balanced heat and creamy-chunky texture.

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375° until curled and crisp.

The sweetness of mango is right at home in this fresh, lime-tinged guacamole, which takes only 15 minutes to make.

Mexico City native Richard Sandoval makes his guacamole tableside in a volcanic-rock molcajete (mortar and pestle) and serves it with hot, superthin corn tortilla chips and two kinds of salsa: avocado-and-tomatillo and fresh tomato.

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.

Green peas add lovely sweetness to chef Enrique Olvera’s guacamole. He doesn’t use lime juice—he likes to show off the flavor of the avocado—but you can add a squeeze if you prefer.