Simply Guacamole

Simply Guacamole

It’s almost Cinco de Mayo, and what would that day be without a little tequila and a killer guacamole? We used to have spectacular Cinco de Mayo parties when I worked at the White House. It was always one of my favorites because people really kicked back and had fun (maybe it had something to do with the tequila shots the butlers served guests as they waited in the receiving line for their photos). Any day that gives me an excuse to eat Mexican food is a happy day, as far as I’m concerned, so I’m so pleased and proud to offer this recipe for guacamole from my friend, Matthew Wendel, who cooked for President and Mrs. Bush at their ranch in Crawford, Texas and at Camp David. He knows Tex-Mex food better than just about anyone I know, and I ate far too much of this guac after I made it because it is so good.

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On the matter of choosing avocados, he has this to say: “I like to use Hass avocados for my guacamole. You want to look for the very dark green, almost black ones. It should feel firm in your hand and have just a little resistance when you press on it.”

Matty is a superb chef, and if you missed Friday’s post with his recipe for cajeta chocolate chip brownies, scroll on back and have a look. They were terrific – think chewy brownie with caramel sauce dripping down the sides. Yum!

With thanks to Matthew to both of these recipes –

Serves: 8

Prep time: 10 minutes

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  • 4 ripe avocados, peeled and seeded
  • juice of one lemon
  • 1 bunch of green onions, white ends only, washed and sliced thin
  • ½ cup cilantro leaves, washed, drained and chopped roughly
  • 2 serrano chiles, seeded and sliced
  • kosher or sea salt and freshly ground pepper to taste


  1. Cut the avocados in half and scoop out the avocado meat with a spoon.
  2. Place in a large bowl and slightly mash with a fork.
  3. Stir in the lemon juice to keep the avocado from turning brown.
  4. Mix in the chopped green onion, cilantro, Serrano chilies and salt and pepper to taste.
  5. The guacamole is meant to be chunky; do not overmix.
  6. Serve with tortilla chips, preferably blue corn tortillas.
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