© Tina Rupp
Active Time
Total Time
20 MIN
Serves : 4 to 6

Ketsi • Punta Mita, Mexico 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.    More Party Dips and Spreads  

How to Make It


In a medium bowl, gently stir the diced avocados with the tomato, onion, cilantro, chile and lime juice until well mixed but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.

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