Great Guacamole

This guacamole keeps things stripped down. One avocado, a handful of spices, and a fork are all you need. No tomatoes, no onion, no lime juice cluttering the bowl. The flavor leans on cumin and dried oregano for that warm, earthy Mexican spice profile, with a pinch of taco seasoning tying it all together.

Mash the avocado to whatever texture you like. Some folks want it smooth and creamy; others prefer chunky with visible pieces. Both work here.

Parsley might seem like an odd choice over cilantro, but it adds a fresh, grassy flavor without the soapy taste that cilantro haters dread. If you’re in the cilantro-love camp, swap freely.

The old trick of pressing the avocado seed back into the guac actually helps slow browning. Combined with tight plastic wrap pressed directly onto the surface, it’ll hold in the fridge for a few hours without turning gray.

Chef Tips

• Choose an avocado that yields to gentle pressure but isn’t mushy. If it’s rock-hard, let it ripen on the counter for a day or two.
• Taste and adjust the cumin. A little goes a long way, and every brand of taco seasoning varies in salt and heat.
• Serve with corn tortilla chips, celery sticks, or spread on toast for a quick snack.

Variations

• Classic addition: Fold in diced tomato, minced red onion, and a squeeze of fresh lime.
• Spicy kick: Add minced jalapeño or a few dashes of hot sauce.
• Creamy version: Stir in a spoonful of sour cream or Greek yogurt for a richer, tangier dip.