Why You Should Leave the Lime Out of Your Guacamole

I fell like my for my whole life I was told to add lime to my guacamole, but now we are being told to keep it out!

Yield: 2 cups


  • 2 serrano chiles, stemmed, seeded, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped white onion
  • 2 large ripe Hass avocados
  • 1/2 teaspoon kosher salt


  1. Combine chiles, cilantro, and onion in a large bowl. Just before serving, halve and seed avocados, scoop out pulp, and mash pulp into chile mixture with a fork until just combined. Season with salt and serve immediately.

Photo Source: www.epicurious.com

Photo Source: www.epicurious.com

Twenty years ago, I asked a server at Mexico City’s legendary El Bajío if there was lime in their exceptionally rich, deep guacamole. She tsk-tsked me with her finger. “No, no,” she said. “Lime masks the avocado.”

In retrospect, it seems so obvious. But at the time, I, like most Americans, ceremoniously squeezed fresh lime juice into my guacamole, a finishing touch that I believed accentuatedor balanced the flavors. It wasn’t until I started spending time in Mexico that I found guacs that, in whatever form they took—drizzled over empanadas, slathered as a base for ceviche tostadas, served chunky-style piled alongside thin grilled steaks—tasted like avocado concentrate, with only a wisp of citrus acidity, if any.

I felt as if I had uncovered a big secret: Avocado with lime doesn’t taste like a better avocado—just a limey one.

Read full article here.

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