Classic Guacamole

On our trip through the American Southwest, my family and I visited the lovely small town of Bisbee, in Arizona’s far south, almost on the border with Mexico. Bisbee was founded in 1880 as a silver and copper mining town and was formerly known as “the Queen of copper deposits”.

Today it is a place with a thriving art, music, and gastronomy scene, set in a remarkably well-preserved historic architecture.

We opted for dinner in Bisbee’s best-known Mexican restaurant “Santiago’s”. As a small appetizer, we were served tortilla chips with guacamole. At “Santiago’s” the guacamole is made fresh at your table and so I had the opportunity to see how it’s done.

Classic Guacamole

Recipe by AnnaCourse: AppetizerCuisine: MexicanDifficulty: Very simple


Prep time




  • 2 ripe avocados

  • 2 tablespoons finely diced onion

  • 1 plum tomato, cored, seeded and finely diced

  • 1 – 2 tablespoons fresh, chopped cilantro

  • fine sea salt


  • Cut avocado in half. Strike the pit with a knife. Twist blade to remove the pit. Use wooden spoon to knock the pit off the blade.
  • Secure avocado half in your hand with a dish towel and using a paring knife, make small crosshatch slices into the flesh without cutting into the skin.
  • Insert a spoon between skin and and flesh to separate them. Gently scoop out avocado cubes and mash with a fork.
  • Add diced onion, tomato, cilantro and lime juice. Combine all ingredients. Season with salt.
  • Serve as an appetizer with tortilla chips.


  1. This looks easy to make and delicious to eat. The photography is beautiful.

    • Thank you Pat. It is very easy to make. At first I was surprised, that the recipe didn’t include garlic, but that actually makes the guacamole taste fresh and fruity.

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