Top Chefs Share Their Secrets for Perfect, Restaurant Quality Guacamole

Posted January 21, 2015

How to Make the Best Guacamole You've Ever Tasted

Homemade guacamole is so good—but sadly it can turn bad quickly, and we’re not just talking about it browning. A bit too much lime juice, a potent onion, or not enough muscle with the mortar and pestle (hey, we did a tough upper-body workout today!) can lead to subpar dip.

No more! We asked three masters of the Mexican fare to share the right tools and combination of ingredients to achieve the perfect consistency and flavor every time. You’re about to become even more popular at parties (if you’re generous enough to share)!

1. Pick perfect avocados.

For starters, use Hass avocados (the dark green ones with bumpy skin) since their buttery flesh makes for the ideal dip texture. Then, make sure they’re perfectly ripe: The skin should dent just a little bit when pressed with a thumb, sort of like pressing into a tennis ball. “If it’s got any hard spots or super soft spots, it will screw up the taste and consistency,” says Nick Fontova, co-owner of LA’s Project Taco snack shop.

2. Choose a few flavor add-ins.

The key is using some, but not too many. Guac is all about the avocado, so resist the urge to load it with a ton of extras. “The other components are there to enhance the avocado’s flavor, not dominate it,” says chef Hugo Ortega, author of Hugo Ortega’s Street Food of Mexico.

Source:: Greatist

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