It's Time for America to Rethink Tomato and Onion in Guacamole

Similar to many people in Southern California, I was raised consuming guacamole prepared much like it is across the U.S., whether at Tex-Mex restaurants or along the West Coast’s margarita spots. Avocado, tomato, onion, and lime juice form the core components of this Mexican-American version. While chile and garlic usually make their appearance, they aren’t guaranteed due to the frequently cautious approach toward spiciness in our culture.

Here are the key components known to countless individuals who enjoy guacamole from restaurants such as Taco Bell and El Pollo Loco, or at traditional American eateries like the Original El Cholo On Western Avenue, they use a recipe from 1955.

Given how deeply rooted this universal norm is in our thinking, it’s not shocking that this dish can provoke strong reactions from people. Moreover, we have been modifying and tinkering with guacamole recipes for nearly as long as they’ve existed, and certainly throughout history. trail-blazing California .

U.S. home cooks have such an affectionate view Of guacamole, they feel free to indulge their wildest fantasies. The amusing notion of having peas in guacamole controversy In 2015, an incident involving President Obama became part of a series of socially charged events triggered by an unexpected component going public and being deemed blasphemous. While I'm generally open to new ideas, it often seems as though shock value and disorder are the main objectives.

Nowadays, high-end chefs in Mexican or Alta California cuisine use guacamole as a platform for innovation. This trend benefits Los Angeles. At Chef Josef Centeno’s place, you can find celery added to his version of guacamole. Bar Amá , although it's hardly noticeable, and Mexican furikake in the "Smashed Avocado" dish at Chef Josh Gil's establishment. Mírate In Los Feliz, which is generally pleasant. At Damian, Chef Chuy Cervantes serves up a generous portion of guacamole infused with serrano chili and olive oil, tucked beneath a light heap of fragrant herbs.

Each of these additions serves a purpose and adds elements of unexpected delight we look forward to during restaurant meals. However, as you prepare for this weekend’s Super Bowl at home, consider taking a different path with your guacamole: simplification. By eliminating two key components typically deemed essential to classic guacamole, we might uncover an even more authentic and ancestral form of avocado bliss.

It’s time to skip the tomatoes and onions in the guacamole, folks.

Why exclude these apparently essential components? The reason lies in their high water content—tomatoes and onions contain approximately 90% to 95% water. In close proximity to avocados, they quickly become mushy and lose their appeal within just a few minutes. Upon recognizing this through careful observation, an epiphany struck me—one that remains illuminated ever since.

I understand that the ingredients make it feel "festive," incorporating the red and white colors required to represent Mexico's tricolor national flag. However, it’s 2025 with Donald Trump returning to power. declaring a trade war Against our nearest allies and economic partners—the atmosphere has clearly changed since the days of Cinco de Mayo foolishness. We should emphasize the importance of avocados as much as possible; the price of avocados coming from below the border might really soar if Trumpian tariffs come into force to penalize imported goods.

No, over the coming four years, let's embrace bold and unabashed flavors. Iconic taste profiles. Spices.

Increase the amount of chili and lime, add more garlic generously, and be generous with the sea salt to create a guacamole that will astonish guests at any party or sports event. Utilize a volcanic rock molcajete or mortar and pestle to crush the ingredients, then garnish with a sprinkle of finely chopped cilantro before serving.

The metropolitan influence

I learned this method for preparing guacamole from my nearest friends many years back. chunk of my life I spent time in downtown Mexico City. During relaxed weekends, I would hang out either on a rooftop or patio somewhere, or at my place in Colonia Juarez, enjoying the street symphony outside.

We’d grill meat and nopal paddles and make an easy, super-spicy guacamole — practically with a beer in one hand the whole time. On many occasions, it was the go-to hangover snack. Sunday scaries haunted less.

Every time I've served this guacamole since relocating to Los Angeles, everyone gets pretty excited over it.

Why use serrano peppers instead of jalapeños in popular guacamole recipes? The green hue of jalapeños can be somewhat dull for this dish, and their flesh tends to be quite thick. On the other hand, serranos boast seed pods with a sharper spiciness, and their compact size allows them to be easily sliced into thin rounds as an attractive finishing touch. As for why include garlic? Its sharpness cuts through rich flavors, clears your sinuses, and pairs wonderfully with the zesty kick from the pepper.

There’s a folk custom I picked up from friends to help prevent the oxidizing of the avocado, which causes browning, passed down from grandmas even if science doesn't support it — Place the first pit from the halved fruit into the mixing bowl and leave it there during both serving and storage. The guacamole can be kept for two or three days when sealed properly with the pit inside. If unsure, add extra lime juice. Alternatively, squeeze some fresh lime over the stored portion before reopening to refresh its flavor after a couple of days.

Serve ideally alongside oven-baked tostadas such as botaneras, which is typical in central Mexico, or pair with store-made tortilla chips that are surprisingly simple to quickly fry and inexplicably elevate the flavor of any guacamole tenfold.

No matter what you choose, think about moving away from store-bought tortilla chips. These packaged snacks often lose their freshness quickly, which can detract from the vibrant taste of your homemade guacamole. However, freshly made tortilla chips from the delicatessen section of local Mexican supermarkets might be an acceptable alternative.

You can create crispy, seasoned cantina-style tortilla chips by briefly deep-frying some tortillas from the depths of your refrigerator. After trying them once, you’ll always want to follow this step. Homemade fried tortilla chips pair wonderfully with the star attraction at your gathering: zesty lime-infused guacamole perfect for either an Aztec celebration or a modern fiesta. semi-barbaric A professional athletic competition held 500 years from now.

Get the recipe

This tale initially surfaced in Los Angeles Times .