Pro tips for turning meh guacamole into great guacamole, for Cinco de Mayo and beyond

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Over the past few years, Americans have developed an obsession with avocados, particularly in the form of guacamole.

As per the California Avocado Commission, about 81 million pounds of avocados get eaten in the United States on the occasion of Cinco de Mayo, which is celebrated annually on May 5th as a tribute to Mexican American culture.

However, certain variations of guacamole can be unsatisfactory - tasteless, thin, or deficient in smoothness. Therefore, what distinguishes average guacamole from exceptional guacamole?

According to Julian Rodarte, who is a guacamole lover and also a chef and co-owner of Beto and Son located in Dallas, the discussion should start by focusing on the avocados.

Avocado comes in various types, but only a handful are easily accessible in the United States. According to Rodarte, the finest avocados for guacamole are the Mexican Hass avocados, specifically from the Michaocan part of Mexico. These avocados contain a significant amount of oil which makes them ideal for guac.

Chef and owner of Mexology and BKLYNwild restaurants in NYC, Ivy Stark, suggests Hass avocados for guacamole because they're denser, creamier, and richer in flavor compared to larger varieties. Even though Hass avocados can come from California and other places, they're the ideal choice for guacamole. Avocados with higher water content on the inside easily break down when mixed with other ingredients.

Rodarte gives two ways to know if avocado is ripe. Firstly, touch the skin gently, and if it is soft, then it is ripe. Secondly, remove the small stem from the top of the avocado and check the color of the little navel-like circle under it. If it is bright green, then it is ripe; if it is white, it is not ripe yet, and if it is brown, then it is too ripe.

In order to speed up the ripening process of your avocados, you could put them alongside a banana in a paper bag or any container for about 12 to 48 hours. This is because the gases produced by the banana help in hastening the ripening process of the avocados.

When it comes to adding flavor to guacamole, Rodarte suggests being mindful and not going overboard with seasoning. Instead, he prefers using a small amount of fine sea salt which dissolves easily, keeping the guac smooth and creamy without any unexpected crunch from salt crystals. According to Rodarte, the natural taste of avocados is the star of this dish, so it's important to let it shine.

According to him, the taste of lime or lemon juice is too strong and might dominate the avocado's subtle flavor. Therefore, he combines orange juice with it to achieve a preferable balance of sweetness and sourness. Occasionally, he solely uses orange juice, appreciating its natural balance.

Rodarte suggests blending the avocados with the spices until smooth and then gently adding the remaining ingredients to avoid diluting the guacamole.

Rodarte and Stark suggest that using a mortar and pestle is the best way to crush the avocados. Rodarte wants the texture to be akin to whipped butter, while Stark prefers it to be soft and chunky. In case you don't have a mortar and pestle, Rodarte advises using a fork instead.

Next, he mixes in diced ripe tomatoes without the juice and seeds. He suggests using a finely chopped red or white onion. Additionally, he includes finely chopped or thinly sliced cilantro, but cautions that too much of this potent herb can overpower the dish, so it's best to use it sparingly.

Stark believes that guacamole is incomplete without cilantro and jalapeños. On the other hand, Rodarte appreciates the spiciness of chilli peppers but opts for fresnos or serranos over jalapeños.

According to Rodarte, the base of the mortar known as the molcajete can be likened to a cast-iron pan in Mexico. This is because it absorbs and blends various flavors from different ingredients over time.

"According to him, there is no comparison to the flavor of a meal prepared with a mortar and pestle that belonged to your grandmother and has been seasoned over many years."

Rodarte likes to experiment with alternative ingredients as well. He has incorporated chili crunch as a final touch, mixed in yuzu ponzu sauce, and included a small amount of toasted sesame oil in certain guacamole recipes.

Stark creates various variations of guacamole by experimenting with tropical fruits and berries. She enjoys adding shrimp, crab, and lobster to her recipes. At Mexology, they serve a unique version with pomegranate seeds and toasted pepitas.

When it comes to the difficulty of preserving guacamole from turning brown, both chefs suggest placing plastic wrap snugly on top to reduce the effects of oxidation. Additionally, Rodarte proposes applying a small amount of oil on the surface to keep it safe from being exposed to air.

Store the guacamole in the refrigerator. In case of any discoloration, it is advised to remove a thin layer from the surface before serving, according to Stark.

When I plan to serve guacamole later, I refrain from including lime juice in the recipe. After blending the ingredients together, I pour the lime juice on the surface, using it as a protective layer, and mix it in right before serving. This technique ensures that the amount of ingredients is just right and prevents the guacamole from turning brown.

Think about presenting guacamole in the hollowed-out shells of avocados. Although they may be slightly unsteady, you can place the shells securely on a pile of tortilla chips.

This guacamole recipe draws inspiration from the tips provided by Rodarte:

Get your hands on two mature Hass avocados, and it's best if they originate from Mexico.

Add a bit of high-quality sea salt and freshly ground black pepper according to your preference.

You can use two teaspoons of freshly squeezed lime or lemon juice.

You can use 2 teaspoons of freshly squeezed orange juice.

One-third of a cup of finely chopped red or white onion.

One Roma tomato that has been cut and had its core and seeds removed is equal to approximately half a cup.

Use between half to one teaspoon of finely chopped and deseeded serrano or Fresno pepper.

Use 1/2 to 1 tsp chopped cilantro.

To prepare the avocados, first slice them in half and take the seeds out. Use a knife to divide the flesh inside the skin into small pieces- cut in one direction and then cut again in a criss-cross pattern. Next, take a spoon and scoop all the pieces from the skin and place them in a middle-sized bowl. You can now use a fork or a mortar and pestle to mash the avocado. Finally, add in some salt, black pepper and citrus juices and mix everything thoroughly.

Mix in the onion, tomato, hot pepper, and cilantro with care, combining it well with the avocado. Give it a taste, then tweak the flavorings to your liking.

The guacamole can be accompanied by tortilla chips or can be added to tacos, burritos, quesadillas, or various other dishes.

Regularly, Katie Workman scribbles about grub for The Associated Press. She's drafted two cookbooks that highlight cooking for families; namely, "Dinner Solved!" and "The Mom 100 Cookbook." In addition, she blogs on her website, https://themom100.com/. If you want to contact her, she can be reached through [email protected].

If you're interested in reading additional AP food-related articles, you may want to visit https://apnews.com/hub/recipes.