Guacamole is a favorite all year but for Cinco De Mayo, you might want to try another version. Here are my top five Guacamole recipes for Cinco De Mayo:

Chipotle Guacamole Recipe

• 2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
• 2 tsp lime juice
• 2 tbsp cilantro (chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 jalapeño, including seeds (finely chopped)
• 1/4 tsp kosher salt


Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
 Cut the avocado in half and the remove the pit. Scoop the avocados and place in a medium bowl. Toss and coat with lime juice. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved. Fold in the remaining ingredients and mix well.

Emeril Lagasse Recipe

2 ripe avocados, peeled and pitted
1/4 cup peeled and finely chopped Italian plum tomatoes
4 teaspoons seeded and minced jalapeno pepper
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
2 teaspoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon salt
6 turns freshly ground black pepper
1/4 cup sour cream


In a bowl, mash all of the ingredients together with a fork or potato masher until thoroughly blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.

Rachael Ray Recipe

2 Hass avocados
1/2 small red onion, finely chopped
1 large clove garlic, grated or pasted
1 to 2 chipotle peppers in adobo sauce, seeded and finely chopped, plus a small spoonful adobo sauce
A small handful fresh cilantro leaves, finely chopped
1 lime, zested and juiced
Kosher salt


Pit and scoop out avocados into a bowl. Add the onion, garlic, peppers, adobo sauce, cilantro, lime zest, lime juice, and salt. Mash and taste to adjust salt.

Bobby Flay Recipe

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.

Cantina Laredo Recipe

1⁄2 lime
1⁄4 teaspoon sea salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon garlic powder
1 large Hass avocado (ripe, slightly soft to squeeze)
2 tablespoons red onions, diced 3/8-inch
2 tablespoons jalapenos, finely diced and seeds removed
2 tablespoons fresh cilantro, finely chopped
1⁄3 cup tomatoes, diced 3/8-inch (remove all insides except tomato flesh, no seeds)


Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
Cut avocado in half and remove the seed.
With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
With two forks, mash the avocados to make a chunky paste.
Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.

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