• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 12

    Rick Bayless' Simple Guacamole

    This simple guacamole recipe, from Season 3 of Mexico - One Plate at a Time, is featured on the menu at Rick Bayless' Chicago-based Xoco. 

    Rick Bayless is the author of seven popular cookbooks, including Mexican Everyday and Fiesta at Rick’s. With his wife Deann he owns and operates Chicago’s hugely successful Frontera GrillTopolobampo, and XOCO. Bayless is also the founder of the Frontera Farmer Foundation, an organization that supports small local farmers. His product line of prepared foods is sold coast to coast. He lives in Chicago with his wife and daughter.



    garlic cloves, peeled
    ripe avocados preferably the black-skinned Hass
    small white onion (fresh knob onion—green tops still on—is best), finely chopped
    fresh lime juice
    hot fresh green chiles to taste (I’d choose 2 serranos), stems removed
    a couple of tablespoons chopped fresh Mexican herbs (such as cilantro, pipisa or papalo)
    a little crumbled Mexican fresh cheese (queso fresco) for garnish
    a sliced radish or two for garnish
    Finely chop the garlic and green chiles, and scoop them into a bowl.
    One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.
    Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
    Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice.
    Scoop into a serving dish and garnish with cheese and radishes.

    The base number of servings for this recipe is 12

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