Guacamole Recipes

By Food & Wine
Updated June 12, 2017
© Con Poulos
If you’re looking for a new guacamole recipe to try, you’ve come to the right place. We’ve gathered 14 different variations in this roundup, including Richard Sandoval’s chunky guacamole, “Grilled Rockamole” from Rocky Barnette, and Enrique Olvera’s spicy pea guacamole, too. Read on to find out how to make them.
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Grilled Rockamole


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

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Bacon Guacamole

Credit: TODD PORTER & DIANE CU
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It doesn’t get much better than this combination: crispy, salty bacon and slightly smoky guacamole.

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Smoky Guacamole with Charred Shallots

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

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Avocado-and-Roasted-Tomatillo Salsa

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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.

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Guacamole with Chorizo and Queso Fresco

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

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Guacamole with Tequila and Lime

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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.

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Cheese-Topped Guacamole

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

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Creamy Guacamole

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

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Chunky Guacamole with Cumin

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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.

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Tomatillo-Poblano Guacamole

Credit: DANA GALLAGHER
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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.

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Tropical Mango Guacamole

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

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Chunky Guacamole

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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.

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Guacamole with Charred Jalapeño and Scallions

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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.

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Spicy Pea Guacamole

Credit: © Con Poulos
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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.

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