We’ve all got those few foods that we just don’t want to like. And occasionally, it seems worthwhile to re-try some of those foods. Others, never. My never food is olives. I refuse to even try olives. But guacamole and avocados are on my re-try list every so often. I haven’t bought into avocado toast yet, but recently in Mexico, I tried guacamole again on a whim. And it was SO GOOD. It could just be blamed on the fact that we were in Mexico and the avos probably came from a few miles away, but our lovely server gave away their secret: olive oil.

guacamole in mexico

He said that the olive oil cut down on that “green” taste that avocados can have, and that’s why theirs was so good. A sprinkle of cotija cheese on top and their flash fried tortilla chips that are nothing like the bagged versions in America completed the amazing taste of course, but the olive oil. I made a note of it and vowed to try it at home and see if Humberto’s secret held up. Cut to the chase — it did.

guacamole with olive oil

Olive Oil Guacamole


  • Two ripe avocados
  • 1/4 cup finely diced onion
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 clove minced garlic
  • Fresh cilantro, chopped, about 1/8 cup, or to taste
  • cayenne pepper to taste
  • salt to taste
  • optional finely minced jalapeno slices to garnish (I just used one slice)
  • optional diced tomatoes, to taste


  1. Peel and pit the avocados. Mash with a potato masher, wooden spoon, fork, or mortar and pestle.
  2. Add in the onions, and japaleno if using, and mash some more.
  3. Add in remaining ingredients and finish incorporating.
  4. Fluff with a spatula and serve immediately.
  5. Cover any leftovers with plastic wrap pressed on the surface of the guac in an airtight container. You can splash a little extra lime on top before covering too for extra browning protection.

It goes great in tacos!

guacamole in tacos