5 Guacamole Recipes for Ultimate Cinco de Mayo Party


Happy (early) Cinco de Mayo!

Although the holiday that celebrates Mexico’s heritage and pride falls on a Monday this year, there will still be tons of parties this weekend. And to make sure you’re the star of your fiesta, we have pulled together some simple guacamole recipes that taste muy bueno.

The first is one of Ryan’s favorites from the Las Ventanas al Paraiso resort in Los Cabos.

1 avocado
1/4 white onion
1 ripe tomato
1/2 cilantro bunch
1 jalapeño chili
1 oz. lime juice

Cut avocado in half, take out the seed
Get big cubes out of it and mix in bowl
Finely chop onion, tomato, cilantro, jalapeño and mix with avocado
Add fresh lime juice
Season with salt
Serve with homemade tortilla chips


Bobby Flay’s Spicy Guacamole



2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper

Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.


Marcela Valladolid’s Spicy Guacamole With Mango



1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chile peppers
1 mango, peeled, pitted and diced
1 tablespoon chopped fresh cilantro
Juice of 1/2 lime
3 tablespoons minced red onion
Kosher salt and freshly ground pepper
3 avocados, halved, pitted and peeled
1/2 cup finely diced peeled jicama
Tortilla chips, for serving

Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop. Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper. Mash the avocados in a medium bowl. Mix in the mango-chile mixture and the jicama. Season with salt and pepper and serve with chips.

Alton Brown’s Perfect Guacamole Dip



3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.


The Pioneer Woman’s Pico de Gallo and Guacamole 



5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Lime Juice
Salt To Taste

3 whole Avocados
Pico De Gallo
Lime Juice
Salt To Taste

Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.