Uncle Julio’s Tableside Guacamole Recipe

I first tasted uncle julio’s guacamole recipe years ago at a small table in a warm, buzzing corner of the restaurant. The first bite made me stop talking.

Creamy avocado, the right kick of pepper, fresh cilantro… it was like the taste of sunshine with a squeeze of lime. It’s famous because it’s fresh, simple, and just right every time. I wanted to make it at home so I could enjoy it any day I want — and now I can.

You should too, because it’s quick to make, only needs a few fresh things, and it makes any meal brighter. You’ll just need ripe avocados, some onion, cilantro, lime, a little tomato, and that magic touch of salt. Let’s make it together — and trust me, you’ll love every bite.

Why You’ll Love This Uncle Julio’s Guacamole

This tableside guacamole feels fresh and full of life. It’s creamy without feeling heavy, and the lime lifts the flavor so it’s bright.

The serrano pepper gives a gentle kick without overpowering the taste. I like how it comes together in minutes but still feels like something special.

You can use it with tacos, chips, grilled chicken, or just eat it by the spoon. Every time I make it, it feels like a small treat — the kind that doesn’t need a big occasion. But if you want to taste something Mexican and spicy, then try Uncle Julio’s Salsa.

Ingredients for Uncle Julio’s Guacamole

• 3 ripe Hass avocados – I like them soft but not mushy, nice and creamy inside.
• 1 serrano pepper, finely diced – gives just enough heat without knocking you over.
• ¼ teaspoon coarse sea salt – brings all the flavors to life.
• 2 tablespoons red onion, finely diced – adds a sharp little kick.
• 2 tablespoons fresh cilantro, chopped – gives that fresh green taste I love.
• 1 medium lime, juiced – keeps it bright and zesty.
• 1 small Roma tomato, seeded and diced – adds a touch of color and mild sweetness.
• Optional: extra salt – I add a pinch more if I want it bolder.

Ingredients Swaps To Try

• Swap serrano pepper for jalapeño if you want a softer heat.
• Try yellow onion instead of red for a milder flavor.
• Add diced mango for a sweet twist.
• Use lemon juice instead of lime for a softer tang.
• Replace Roma tomato with cherry tomatoes for a juicier bite.

Kitchen Tools Needed

• Cutting board
• Sharp knife
• Molcajete or sturdy mixing bowl
• Fork or potato masher
• Spoon
• Small bowl for holding prepped ingredients

How To Make Uncle Julio’s Guacamole

Step 1 – Pick and Prep Avocados
Choose avocados that feel soft but not mushy. Slice them in half, remove the pit, and scoop the flesh into a bowl.

Step 2- Build the Flavor Base
In your molcajete or mixing bowl, put the diced serrano pepper, coarse sea salt, diced red onion, and chopped cilantro. Mash them together until they turn into a rough paste.

Step 3- Mash the Avocado
Add the avocado flesh into the bowl. Mash until it’s the way you like — smooth if that’s your style, chunky if you want more bite.

Step 4 – Add Tomato
Dice the tomato, remove seeds and watery parts, then stir gently into the mashed avocado mix.

Step 5 – Season with Lime
Squeeze in half the lime juice first. Taste it, then add more if you like it zesty. Add extra salt if you want more punch.

Step 6 – Serve Fresh
Eat right away with tortilla chips, over tacos, or alongside grilled meats.

Chef Special Tips

• Always taste your guacamole before serving — every avocado is different.
• Mash the base ingredients first to unlock more flavor.
• Keep the pit in the guacamole if storing for a short time — it slows browning.
• Cold avocados mash less smoothly — let them sit at room temp before making.

Flavor Twist

• Add roasted corn for a smoky-sweet crunch.
• Mix in crumbled queso fresco for a creamy, salty bite.
• Toss in diced pineapple for a tropical touch.
• Stir in minced garlic for a deeper, savory flavor.
• Drizzle with olive oil for a richer finish.

What to Serve With This Uncle Julio’s Guacamole

• Tortilla chips – the classic, salty crunch that makes each bite perfect.
• Grilled chicken – juicy meat with fresh guac is always a win.
• Fish tacos – the creaminess pairs so well with flaky fish.
• Steak fajitas – the guac cools the heat from the sizzling beef.
• Eggs – yes, a spoon of guac on scrambled eggs is amazing.

What to Serve With This Uncle Julio’s Guacamole

I like serving this guacamole with things that make its flavor pop even more. Sometimes it’s a crunchy snack, other times it’s the sidekick to a main dish. Here’s what I reach for the most:

• Tortilla chips – that salty, crispy bite makes the guac taste even better.
• Grilled chicken – the fresh avocado flavor works so well with tender, smoky chicken.
• Fish tacos – smooth guac and flaky fish are just a perfect pair.
• Steak fajitas – the cool, creamy guac balances the hot, sizzling beef.
• Eggs – I love a spoon of guac right on top of warm scrambled eggs.

Leftover & Storing Guides

If you have leftovers, press plastic wrap directly against the surface of the guacamole to slow browning.

Keep in the fridge and use within 24 hours for the best taste. Adding a bit more lime juice before storing also helps keep the green color.

Uncle Julio’s Guacamole FAQs

1. Can I make this without serrano pepper?
Yes. You can skip it or use jalapeño for less heat. Even without pepper, the guacamole still tastes fresh and flavorful.

2. How do I pick the best avocados?
Look for ones that give a little when you press gently but aren’t mushy. Dark skin often means it’s ripe, but check firmness too.

3. Can I make it ahead of time?
It’s best fresh, but you can prep the chopped onion, cilantro, and pepper early. Mash the avocado right before serving for the best texture and color.

4. How do I keep guacamole from turning brown?
Use extra lime juice and press plastic wrap directly on the guac. Storing with the avocado pit inside can also slow browning a bit.

5. Can I freeze guacamole?
Not really. Avocado texture changes after freezing, making it watery and grainy. It’s better to make it fresh when you want it.

6. Is it okay to use lemon instead of lime?
Yes, but the flavor will be slightly different — softer and less sharp than lime.

7. Can I make it chunky?
Of course. Mash less and keep avocado pieces larger if you like more texture.

8. Is this guacamole spicy?
It has mild heat from the serrano. You can make it hotter by leaving in pepper seeds or milder by removing them.

9. Do I need a molcajete?
No. A sturdy bowl and fork work fine, but a molcajete gives a more rustic mash and blends flavors better.

10. Can I use other tomatoes?
Yes. Cherry or grape tomatoes work, just remove excess seeds and juice so it doesn’t get watery.