The Only Guac Recipe You'll Ever Need

Just scroll to the recipe. I get it.

I have to dedicate this recipe to my Dad. One of the funniest things he’s ever said is that he regrets not trying guac until he was in his 50s. “I went 50 some years without having that green goodness in my life.” When we moved to Texas I vowed to master the art of a solid guac. My parents always request Torchy’s guacamole when they visit — so I figured I needed to attempt a copy cat. There are several recipes out there, but mine is pretty dang close, guys. If you love a bunch of sad, soggy tomatoes and bitter red onion in your guac…this is not the recipe for you. But, if you appreciate a chunky, perfectly spicy, cilantro heavy guac w/ a bite — we can be friends.

Ingredients:

8-10 avocados
1 large very finely chopped bunch of cilantro
3-4 limes
1-2 very finely diced jalapeños
1/2 - 1 grated white onion
1-2 tablespoons sea salt
1-2 tablespoons garlic powder

I realize I provide ranges on the list above — but guac isn’t a science, it’s an art. The overall seasoning and spice level fully depends on the heat in your jalapeños and punch of your limes. Salt and garlic are purely to your own preference. I usually go heavy on all of the above.

It’s a texture game at this point. I like to grate my onion so it’s super fine and doesn’t punch anyone in the face. I dice my jalapeños and cilantro as fine as possible for the same reason. A major tip to making this more of a Torchy’s vibe is to leave some major avocado chunkage. I smash 70% of the avocados and then rough chop the last 30% and mix those in without mashing. This helps you avoid the dreaded guacamole soup.