TL;DR: What This Post Covers
In Part 1, we saw that guacamole isn’t one recipe—it’s a whole category of salsa built on avocados. This post gives you three guacamoles from Salsa Daddy. Each one has a different texture, mood, and style. Think of them as lessons in how guacamole works, and how you can make it your own.
1. Guacamole a la Rick
Chunky, bold, classic.
This is my house guac. It’s chunky, clean, and doesn’t need tomato (unless it’s peak season and they’re perfect). I start by grinding garlic and salt into a paste in the molcajete, then layering in avocado, jalapeño, onion, cilantro, and lime. The result is balanced and unfussy—guacamole that doesn’t need to prove anything.
(Makes 3 cups)
3 medium avocados
¼ medium white onion, finely chopped
2 jalapeños, finely chopped
1 garlic clove, finely grated
3 Tbsp chopped cilantro
2 Tbsp lime juice, plus more to taste
1½ tsp kosher salt, plus more to taste
In a molcajete (or with a fork), mash garlic and salt into a paste.
Add avocado and mash until chunky.
Stir in onion, jalapeño, cilantro, lime, and salt. Taste and adjust.
Let sit 10 minutes so the flavors settle.
You already know.
2. Guacamole con Tomatillo
Blended, smooth, tangy.
This one’s for when you want guacamole that behaves like a salsa: smooth, pourable, and long-lasting. The tomatillo adds acidity, the scallion adds brightness, and because it’s blended, even firmer avocados work. It’s great for tacos, eggs, or spooning over grilled meats.
(Makes 3½ cups)
2 medium avocados
2 medium tomatillos, husked and chopped
2 serranos + 1 jalapeño, chopped
2 scallions, chopped
¼ cup chopped cilantro
1 garlic clove
¾ cup water
4½ tsp kosher salt, plus more to taste
Blend all ingredients on medium-low until smooth.
Add more water if you want a thinner consistency.
Taste and adjust salt. Rest in the fridge before serving.
Totopos, chicharrones, quesadillas, fish tacos, pork chops—almost anything.
3. Guacamole de la Playa
Sweet, spicy, tropical.
This is guacamole with vacation energy. Ripe mango brings brightness, chile de árbol brings heat, and red onion + lime keep it sharp. It’s the kind of guacamole that makes you feel like there’s a pool nearby, even if you’re eating it at your kitchen counter at 9 p.m.
(Makes 3 cups)
2 medium avocados
1 large ripe mango, chopped
¼ red onion, chopped
4 chiles de árbol, finely chopped or ground
1 garlic clove, finely grated
1 Tbsp lime juice, plus more to taste
1½ tsp kosher salt, plus more to taste
Stir everything together in a medium bowl until just combined.
Taste. Adjust lime and salt.
Let sit 10 minutes so the chile and mango can bloom.
Seafood, pork, grilled vegetables, steak tortas—or just a spoon.
What These Guacamoles Teach You
A la Rick shows how to balance with restraint, texture, and simplicity.
Con Tomatillo shows how guacamole can be blended, thinned, and treated like a salsa.
De la Playa shows how to lean into sweetness, spice, and seasonality.
Together, they prove guacamole isn’t a dish—it’s a style.
The scent of mango mixed with chile and lime reminds me of sticky fingers and the sound of waves crashing on the beach.
👇 What’s your house guac made of? Drop 3 ingredients that are always in your bowl.
→ Read Part 1: What Guacamole Really Is
→ Tomorrow Part 3: Finding Your Guacamole Style
Keep Going
👉 Want more guacamole inspiration? Order Salsa Daddy. You’ll find guacs for tacos, tostadas, grills, pool parties, and more.
🌶️ Loving Salsa School? Subscribe to Sazón so you don’t miss a lesson.
Here’s how it works:
Free subscribers get the first five Salsa Schools (Roja, Verde, Guacamole, Macha, Hot Sauce), plus access to the 100 recipes already in the index and weekly posts.
Paid subscribers get all new weekly recipes, all future Salsa Schools and guides (beyond the first five), and deeper dives into Mexican cooking.
Both are great. Paid is better.
I would have to say the 3 ingredients for my are lime, tomatillo, and onion! but I usually add some other stuff too like chiles for some added spice