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We’ve heard some wild tales over the years of sacrilege committed against avocados, Mexican culture and the State of Texas by adding sour cream or, Willie-forbid, mayonnaise to make guacamole “creamy”.

We felt it our duty to kick off our blog by setting the record straight on what a proper guacamole should contain.

Ripe avocados are the secret to the creaminess of guacamole, nothing more and nothing less. Make sure the avocados you buy are slightly soft, but not mushy. If you have avocados that are too firm, place them overnight in a folded-shut paper bag until they reach the correct softness.

3 avocados

½ small onion, diced

2 Roma tomatoes, diced

3 teaspoons of chopped fresh cilantro

1 jalapeno, seeds removed and finely diced (optional)

2 garlic cloves, minced

The juice of 1 lime

½ teaspoon of sea salt

Peel and mash avocados, then add the remaining ingredients and mix well.

Guacamole never lasts long enough around our house to go brown, but if you need to extend the life, add some fresh produce protector, usually found in the canning section.

The diced jalapeños are optional, and we've often served them in a small bowl on the side so our guests can regulate their own heat.

If you’re in a time crunch for making guacamole, you can make a quick version by mashing your avocados and then adding pico de gallo. But never, ever add sour cream or mayonnaise.

Floral pitcher shown in photo is for sale in our store at:

This pitcher is best used for dried or synthetic arrangements, but to hold fresh flowers in water, we placed a jar inside the pitcher (not included).

Please see our nutritional disclosure:

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