I Asked 6 Mexican Food Pros How To Make the Best Guacamole—They All Said the Same Thing

Guacamole is one of my go-to dips. Whether I’m entertaining, indulging in a girl dinner, or making an elaborate DIY burrito bowl spread, you’ll be sure to find guac somewhere in the mix. Its creamy texture and zesty, slightly spicy flavor always has me coming back bite after bite—so much so that it can sometimes be hard to stop!

What I’ve found over the years of making guacamole at home is that while it’s a simple recipe, there are many places where it can take a left turn. In fact, I still don’t think I’ve quite mastered the dish. 

What better way to up my guacamole game than to ask a handful of Mexican food professionals for their number one tip for making the best guac? Conveniently, they all mentioned the same thing!

The Mexican Food Professionals I Asked

How to Make the Best Guacamole, According to Mexican Food Pros

 “To make the most delicious guacamole,” says Nancy Lopez, summing up everyone’s number one tip, “make sure to use the freshest ingredients possible”—particularly when choosing avocados.

“Using perfectly ripe avocados seems obvious, but it’s everything,” agrees Graf. The pros have no shortage of tips when it comes to making sure your avocados are in tip-top shape. “Buy your avocados a few days in advance, so they have time to ripen. Store them at room temperature until they’re soft to the touch,” says Marquez-Sharpnack. 

Graf has a trick in that regard. “I always ripen mine in a paper bag with a banana to speed things up, if needed,” she says.

If you’re looking to make guacamole the same day you buy them, the experts have a method for you. “Using the hand-and-grab method at the store can be very helpful to find those avocado gems,” Yarely Lopez notes. How do you execute the hand-and-grab method? “Look for ones that yield slightly to gentle pressure but aren’t mushy,” says Ramos. Guerrero elaborates: “Gently squeeze near the stem. If it gives slightly, it’s good to go.”

When you’re ready to make your guacamole, these Mexican masters suggest using a potato masher. “This keeps it a little chunky for that perfect bite,” Marquez-Sharpnack says.

Using Guacamole in the Kitchen

Once you have a perfectly made guac, there are myriad ways to use it, say the chefs. “When hosting, I love setting up a dip bar with my grandma’s salsa casera and Tex-Mex chili con queso, and guacamole,” says Marquez-Sharpnack, who also spoons guac on top of refried-bean tostadas, tacos, quesadillas, and homemade crunch wraps.

Lopez goes for quick and casual. “My absolute favorite way to eat guacamole is spread on a warm corn tortilla topped with whatever taco filling I made that day—like my grilled mushrooms. It’s scrumptious! Another favorite? Just a big ol’ pile of tortilla chips,”  she says.

“Freshly-made chips and guacamole are a forever favorite,” Graf agrees. “I use day-old corn tortillas, cut and fried until perfectly golden and crisp.” She also spreads guacamole on sandwiches and uses it as a dip for homemade flautas. Ramos adds hers to deviled eggs, burrito bowls, chili, and hearty grain bowls. Her surprise suggestion? “Dollop guacamole on loaded baked potatoes or sweet potatoes.”

In the morning, Yarely Lopez spreads guac on whole-grain toast and tops it with a couple of eggs. “Perfect for breakfast,” she says. Guerrero dollops it onto grilled chicken. “And I use it as a dip for veggies for a fun, healthier alternative to ranch,” he adds.

But all that goodness relies on the right avocados. Now that my stomach is rumbling, I’m definitely going to use the pros’ advice when procuring avocados for my next guacamole!