This chunky guacamole from a Mexican restaurant in Manhattan got five stars at NYT Cooking.

March 18, 2024

Guacamole ranks way up there on my top favorite foods list. I mean waaay up there. When I saw a recipe from The New York Times Cooking for from Rosa Mexicano restaurant in Manhattan that was five stars, I knew I had to try it.

One thing that I liked about the chunky guacamole recipe was that there was no lime in the ingredient list. I occasionally put lime in my guacamole, but most times I skip it so the avocado shines. Another reason is that guac is eaten so fast at my house that there’s no chance of it turning brown. I rarely add tomato in my guac, which this recipe does. However, the seeds and juice are removed when means it won’t add moisture to the guacamole. A plus in my book. I love a good thick, dense guacamole, not too airy or watery.

To make this restaurant’s guacamole at home you will need onion, serrano peppers, fresh cilantro, salt, a tomato and a ripe avocado. Some of the onion and cilantro and a bit of salt are mashed into a paste before the other ingredients are added. The result is a chunky guacamole full of flavor, yet simple. Perfection.

Serve this tasty low-sodium guacamole as an ,  or with tortilla chips. You could also use it on grilled chicken breast. Delicious.

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Cuisine: Mexico
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2


  • 3 tablespoons chopped onion (divided)
  • 1/2 teaspoon minced serrano pepper
  • 1 1/2 teaspoons finely chopped cilantro (divided)
  • salt
  • 1 small tomato
  • 1 ripe avocado, pitted, peeled and cut into pieces (see Recipe Notes)

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Recipe Notes

  • The original recipe specified using a Haas avocado. If you can’t find a Haas avocado, use whatever ripe avocado is available.
  • If you can’t find serrano peppers, use jalapeno peppers.
  • This recipe can easily be doubled or tripled for larger groups.

Here’s how to make it: 

  1. In a mixing bowl or molcajete mash 1 tablespoon of the onion, the serrano, 1/2 teaspoon cilantro and 1/2 teaspoon salt. Mash until you create a paste. 
  2. Cut the tomato in half. Squeeze out the juice and seeds and discard. Chop and add the flesh to the bowl. 
  3. Put the avocado into the bowl. Add the remaining onion and cilantro. Gently stir the ingredients together. Add more serrano and salt, if needed. Serve with tortilla chips.

Nutrition Facts Per Serving

Calories: 64

Total Fat: 1.6g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 24mg

Total Carbohydrate: 11.8g

Dietary Fiber: 4.1g

Total Sugars: 5.1g

Protein: 2.5g

Vitamin D: 0mcg

Calcium: 48mg

Iron: 1mg

Potassium: 440mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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