Speaking Of Food Snobs…

Picture this… three women sitting around a table, enjoying some wine and craving guacamole and chips. I mean, really craving… not just wishing that we had some. C-R-A-V-I-N-G. This was my friends Sara, Kathy and I a few months ago. Sara’s husband was always the guacamole maker… he makes some of the yummiest guac I have ever had, but Sara’s husband was not home and again… we had a serious craving coming on.

I don’t remember who eventually gave in and ran to the store, but it was one of us. And, instead of buying the ingredients to make guacamole, we bought a tub of guacamole and some chips. Happy that we at least had something to curb our craving, we ate away and were perfectly happy until Sara’s husband came home. When he walked in the door and saw that we were eating guacamole from a TUB he had words to share. He couldn’t believe we had the audacity to eat packaged guacamole. I clearly remember him saying, “Guacamole is so simple to make… why would you bother with the packaged stuff?”

Of course, we went through the night making fun of Sara’s husband for being such a food snob. Yeah… the packaged guac wasn’t that great and Sara’s husbands was sooooo much better, but it was quick, easy, and fixed our craving.

Fast forward to a couple of months later when I was having a guacamole craving. I happened to have a few avacados in the fridge and decided to give homemade guacamole a try. I called up Sara’s husband, and asked him what else I needed. He ran through a list of ingredients and gave me some instructions of how make it.

Now, I have to eat crow, because you know what… Sara’s husband was completely right. All that ribbing he got that night for being so snobbish about tubbed guacamole had to be retracted by me. Homemade guacamole is easy and is so much better than the tubbed variety! Take it from this non-food snob… fresh is best.

Kind of like Mark’s Guacamole (most of this you just have to taste until you get it just right)

3 Avacados, pitted, peeled and chopped

2 Roma Tomatoes, seeded and chopped

Season Salt to taste

1 dash cumin (to taste)

Juice of half a lemon or lime

2 TBS fresh cilantro, chopped

Take the avacado and mash with a fork to desired consistency. Add the remaining ingredients and mix together with a spoon until all the ingredients are evenly distributed. Serve with chips and enjoy!

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  1. says

    LOL…the dude was right in the end! At least you admitted you erred with the store bought stuff.

    Just one read of the ingredients on the tub and you’ll never buy the ready-made stuff.

  2. says

    I love homemade guacamole. Sometimes I do the deluxe version with all fresh ingredients (avocado, tomato, red onion, minced fresh hot pepper), but if ever your craving is too urgent, you can also just mix avocados with some mild (or hot) salsa and a bit of lime for the fast version !

  3. says

    I hate when men are right… but, I do agree sometimes it’s worth the extra few minutes to make it yourself because it really will taste better.

    I always have some Trader Joe’s guac in my freezer for those times when I just need something quick and easy… and theirs really does taste good!

  4. says

    Yes I have to say if fresh quac is snobby then right one. Nothing is easier and beats tub any day any way! The other thing I love about it is it can take on so many different ingredients and still be great. A little fresh Anaheim pepper is always good.

  5. says

    I’m one of those people who doesn’t like cilantro, so making my own guac is a way to ensure that my guac is cilantro-free. And yes, it’s so easy, especially if your avocadoes are ripe and practically mash themselves.

  6. says

    I love avocados. Sometimes, I buy some to make guacamole but I just end up slicing them, adding a little salt and pepper and eating them just like that. But whenever I do make guacamole, it always has tomatoes. This version sounds delicious!

  7. Nicole says

    Try adding red onion, diced jalepeno, and garlic to the mix. It takes a few more steps, but the flavor is just incredible!

  8. says

    Interesting. I second the adding a bit of red onion and slivered jalepeno. I like mine a little more on the limey side too (juice of 1 lime).

    It’s a sin to put garlic in guac though!

    To each their own. I guess this is why we like to make our own, not just because it’s better, but it’s exactly like we want. I go for the two-consistency. I take half the onion and tomatoe and puree to a fine paste with the jalepeno in a blender. The rest of the stuff is coarse. Avacado in, mashed with a fork. You get a good balance of chunks with a lot of good ‘glue’ holding everything together.

    Just avoid the garlic!

  9. says

    The only time I’m ok with pre made guac is when it’s from the Mexican grocery store by my house. They make it right there each day, so it’s fresh and preservative-free.

    I feel like I just make up a recipe everytime I want guac, with whatever is around the house. Your recipe sounds like a good one, though, that would be consistent each time.

  10. says

    Love Guac. Living in California, we can eat it almost all year long. Fantastic. For Guac lovers, try some “Cowboy Caviar.” Its another wonderful dip (or meal!) made with avocados. I have a recipe for it on my blog. Its Super fantastic. My friend from Texas says its called “Texas Caviar” in her part of the world!

  11. Laura says

    I looooovvvvveeee guacamole. One of my college girlfriends is from the OC (not THAT part of the OC), and her parents had an avocado tree in their backyard. Yeah. How jealous was I?!

  12. says

    LOVE guacamole myself — and also agree that it’s surprisingly easy to make from scratch. Plus, then you can customize!!

  13. says

    When I was in high school (living in San Diego), I’d come home from school, mix up a batch of fresh guacamole and eat it with a big bowl of Fritos. Pure bliss!

    The only time I ever resort to store-bought guac is when I don’t have any ripe avocados. I try to keep at least 2-3 on hand every week, just so I can have some ripening for whenever I need them. I also use them in my salad, but they’re great mashed on wheat toast with a bit of mayo, salt & pepper. Mmmmm.

    My guacamole recipe is fairly easy, too. I like to use lemon juice, although I know a lot of folks prefer lime.


  14. says

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