• Best Guacamole in the World!

    by Dorothy Reinhold on July 9, 2011

    Print This Post Print This Post Best Guacamole in the World

    See that bowl of green goodness above?

    It was quickly reduced to this…

    Best Guacamole in the World!There is nothing sadder than a bowl of eaten guacamole. It just means you missed the fun!

    Elizabeth RafeedieLuckily, the creator of that bowl, Elizabeth Rafeedie, is sharing her recipe for Yummy Guacamole with us. You’ll see it’s more a technique than a specific recipe, and if you follow her lead, you’ll have your own bowl of Best Guac to boast about.

    You can read more about her in my column over on Malibu Patch. She’s interesting!

    And you need to make this. Your family and friends deserve it!

    Recipe: Elizabeth Rafeedie’s Yummy Guacamole

    Summary: Spectacular guacamole, simple and traditional. Follow the easy technique for best results!


    • 1 medium white onion, diced
    • 1 medium-large steak tomato, diced (Roma tomatoes also work well)
    • Cilantro, chopped finely (optional)
    • Serrano chile, chopped finely (optional)
    • 4 ripe avocados
    • 1/2 teaspoon Kosher salt (salt to taste)
    • 1/2 a lemon or lime (for juice)


    1. In a bowl add onions and tomatoes (and cilantro and Serrano peppers if using). Cut avocados in half, remove and save pits. Cradling avocado half in the palm of your hand, cut vertical and horizontal slices (as described in her tips below). Using a spoon, spoon out avocado pieces and place in bowl with onions and tomatoes. Using a fork, mix gently to avoid mashing the avocado.
    2. Add salt and squeeze lemon over the top of guacamole (avoid too much lemon so as not make guacamole runny), and use the fork to stir again gently to mix. Add pits for garnishing and authenticity. Chill or serve immediately.
    3. To keep the guacamole from turning brown, cover the surface of the guacamole with Saran wrap. The Saran wrap should touch the guacamole to form a barrier against the air, and should extend all the way to the edge of the bowl. This helps to reduce the air exposure to the guacamole and prevent it from browning.

    Elizabeth’s tips on technique

    1. “You want the chunks of avocado to be 1/4-1/2 inch. I hold the avocado half in the palm of my hand, and, using a knife, I score it vertically first – I get about 5 lines there, and then horizontally. Then I get a tablespoon and scoop it from the top to the bottom, so I don’t disturb or mash the pieces.”

    2. If making it for adults, she likes to add finely chopped cilantro, and Serrano peppers, which she finds a bit spicier and with a thinner skin than Jalapenos. She will leave these two ingredients out if she is serving it to kids.

    3. She prefers firm steak tomatoes. “Any kind of tomato that is a little firm; you don’t want it too ripe, you don’t want the tomato mashed. You want to feel the crunchiness of the tomatoes. I won’t make guacamole if the tomato is too mushy or is so ripe the juice squirts out too much!”

    4. Don’t put in too much lemon juice. “You should not have lemonade in there, definitely!”

    5. When you mix it, do it with a fork. “If you use a big spoon, you will mash it too much. And use the fork just a little bit. It’s like, if you think of a hair pick for your afro, that’s the way to mix it,” she said with a laugh.”

    Preparation time: 15 minutes
    Diet type: Vegetarian, Vegan
    Diet tags: Gluten free
    Number of servings (yield): 12
    Culinary tradition: Mexican
    My rating 5 stars:  ★★★★★


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