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  • Writer's pictureDarcie @ Leighton Lane

Abuelita's Famous Guacamole

guacamole in a bowl

Hosting, cooking, and eating are my favorite things to do. It's not unusual for us to have several extras at our dinner table weekly. Whether it is neighborly gatherings or large family events -- sharing my home, tasty food, and great conversation with friends and family makes my heart happy. Today is Cinco de Mayo, so what better day to share my friend's third-generation guacamole recipe?

My friend Claudia graciously allowed me to share her Grandma's (Abuelita's) Famous Guacamole recipe. Her Abuelita, Theresa Villasenor-Mendoz, grew up and lived her entire life in Mexico. Claudia always brought the guacamole to taco night at our house, and we always managed to lick the bowl clean. We love our guacamole; the unhealthy way served with tortilla chips warmed up in the air fryer. Add a heaping spoonful to your taco or burrito or dip raw vegetables.

Check out my favorite Shredded Chicken Taco recipe on Instant Loss, and read all about Hosting Tips on

Abuelita's Famous Guacamole

Servings: Enough to feed a crowd!


6 Avocados (keep the seeds)

2 Limes (juice) (+ more to your liking)

4 Roma Tomatoes Diced

1.5 Serrano peppers finely diced (+ more if you like spicy)

1/2 Large onion finely diced

2 TBSP Chopped Cilantro (adjust to your liking)

1/2 TSP White Pepper

1/2 TSP Adobo Seasoning without Pepper (adjust to your taste)


In a large mixing bowl, peel and mash avocados (save seeds),

add the juice of 2 limes, and the rest of the ingredients to the bowl. Stir well and adjust seasonings and spice to your liking. Cover and refrigerate until ready to serve.

Store with avocado seeds to maintain freshness.

guacamole recipe

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