The Best Guacamole You’ll Ever Make (Restaurant-Quality)

Hi, I'm Saul Montiel,

I'm a professional chef.

Today I'm gonna teach you how to make guacamole

the right way, Mexican way. [air whooshing]

I'm going to teach you everything you need to know

to make the creamiest guacamole.

This is guacamole 101. [cymbals clanging]

What I'm looking on the perfect guacamole

is a mix of chunky and creamy.

Spicy without being too overpowering

and crunchiness from the chip.

Making guacamole is one of the easiest things to do at home.

[air whooshing] You just have to be prepared.

Who's ready to make the best guacamole?

[air whooshing] [gentle guitar music]

[text thumping]

The most important part of making a guacamole

is choosing the right avocado.

And what I choose today is avocado Hass

from the State of Michoacan, Mexico.

They taste better, they're richer on flavor.

In front of me, I have the same avocado,

but on different stage.

Unripe, perfect one, and the over ripe.

I'd recommend you not to squeeze,

like when to get a bruise onto the avocado.

So just by looking at the color,

I can already tell which one

it's the best avocado out of this three.

We don't wanna choose green,

we don't want to choose two dark brown.

Another way of finding out if your avocados are on point

is by the stem right here.

When you remove this part of the avocado,

if it's too yellow, brown, that means it's over ripe.

So this is already no bueno.

The perfect one has to be kind of like a green

with a little bit of yellow.

This is perfect.

[gentle guitar music] [air whooshing]

[text thumping]

The safest way to cut an avocado

is choosing the right avocado.

If it's too green, you going to put more force

into the knife and you have more chances

of you cutting yourself. [air whooshing]

You want to use a bigger knife.

It will be easier for you to cut the avocado

all the way around.

When cutting an avocado,

you want to grab it from the bottom,

because it's wider and you can control it easier.

And you slice.

Once you feel the seed, you want to go around.

You're moving the avocado, you're not moving the knife.

That's it.

Now you're going to remove the knife,

put it away, [knife clatters]

and then twist. [bells chiming]

And that's how you cut an avocado.

You see this brown part right here?

This is because somebody has put their fingers

into my avocado, to not smash the avocado with your fingers.

Now what do you do with this?

You remove with a little spoon, that's it.

Not a big deal.

Now how you remove the seed?

Bigger knife, and slam it a little bit just to cut the seed,

you twist, right, comes out.

Now with this finger,

you can push it [seed plops and thuds]

and it comes off.

So let's do our second avocado.

Grab it from the bottom, slice, twist.

Then just twist, [bells chiming]

beautiful avocado.

Bang it a little bit, and then you twist.

And push it. [seed plops and thuds]

Okay, now I'm gonna dice the avocado for my guacamole.

And for this, I'm gonna need a smaller knife.

Now I kind of leave, like a, maybe almost an inch, free.

So I'm gonna cut it in half through here.

You need do four.

I like to pre-dice my avocado

because it will save you energy when you smash it.

'Cause you're gonna need energy to eat it.

The best trick to avoid in cutting your hand,

it's take your time, do it slowly.

If you do it hard or you use so much force,

you probably cut really deep.

Now I'm going to remove this part right here

because we don't want this on my guacamole.

So now I'm going to scoop the avocado out of the shell.

And here is my avocado diced for my guacamole.

Let's move to dicing our vegetables.

[Gentle guitar music] [air whooshing]

[text thumping]

To make guacamole, you need six ingredients:

avocado, cilantro, onions, serrano, tomatoes, lime.

I'm gonna start with the onion.

Remove the bottom part, the top part.

Cut it in half. [knife thuds]

I'm removing these parts. [husk rustling]

I'm only use half a onion.

I'm gonna hold it from where the heart of the onion is,

and dice it from the end of the onion.

Small dices.

The smaller, the easier to smash.

So I want the onion to be all over the guacamole,

not only on just little parts of the guacamole.

I'm not slicing all the way in.

I kind of want to leave this end without touching it,

so it will hold the onion, it will be easier to slice.

So don't cut all the way through, just halfway.

That's it. [knife thudding]

And then just slice it a little bit.

So now I'm gonna add it into the molcajete.

Why I choose a serrano? [air whooshing]

Because I'm Mexican. [guffaws]

It's a beautiful spice, without being too overpowering.

You can make it even spicier by smashing them.

And now I'm gonna dice this with entire seeds

because I want this to be nice and spicy.

You can remove the seeds,

no problem, that's all up to you.

If you wanna find out how spicy your serrano is, smell it.

Whoa. If you got a strong smell,

that means it's spicy.

Also, on the serrano, if you see like a little scratch

on the skin, that means it's gonna be spicier.

This is okay because it's nice and smooth.

So now I have my diced white onions,

diced serrano pepper, and I'm going to add

a little bit of lime.

So you see the skins between this one and that one?

Guess which one is going to be more juicy?

The smoother.

Now, if you want get more juice out of this one,

you just want to smash it like that.

And it will be easier to squeeze.

[knife thuds] I'm gonna squeeze

some of it here.

Don't do all the lime because you don't know

how acidic is gonna turn.

Now I'm gonna do some cilantro.

Get rid of the bottom part.

I like to use the stem with the cilantro,

It's better and richer. [cilantro crunching]

I'm gonna put it here.

It's always good to save some for garnish.

Now I'm gonna die some tomatoes.

I'm using plum because they're nice and firm.

And I'm gonna add the tomatoes into the end,

'cause I want that to be chunks.

So I'm not gonna smash this.

I'm only going to use the outside of the tomato.

I'm removing the insides of the tomato.

This will make you're guacamole liquidy.

We want big chunks 'cause I wanna see the tomatoes in it.

I'm gonna add the tomatoes later on.

So my ingredients are ready.

Let's smash all these ingredients together.

[air whooshing] [gentle guitar music]

[text thumping]

First I'm gonna tell you about my friend right here,

molcajete and a tejolote. [pestle thumps]

Mexican mortar and pestle.

It brings the flavor out of the serrano,

the onions, the cilantro, and the lime is stronger.

If you don't have this at home,

get yourself a mortar and pestle. [chuckles]

And if you don't have a mortar and pestle,

get yourself a bowl, smash it with a wooden spoon.

Dice the ingredients a little bit thinner,

it will make it easier for you to smash.

Now I'm going to smash my onions, serrano and cilantro.

I want the flavors to come out.

[ingredients crunching] [pestle thumping]

And also when I mix it with the avocado,

you won't find chunks of serrano or chunks of onion.

So what I'm doing here,

is I'm making this into a little paste.

So look at this. It's almost ready.

It's like I'm making a salsa.

Now when we mix this with the avocado,

the flavor is gonna be even.

You might find some brown little pieces.

It's okay to eat it.

I rather, don't serve it because...

[bell rings] I'm a professional.

So we have the avocado there.

I'm gonna do a little bit of salt.

And now a little more smashing.

And look how easy it is.

And this is why we dice our avocado.

This makes me happy. [avocado squelching]

Food alone makes me happy.

I don't see the onions.

I don't see the serranos.

Because they just got married.

We don't want to over smash.

We're not making puree. [air whooshing]

We're making guacamole.

Guacamole should be creamier and chunky.

Now I'm gonna add some of these lovely tomatoes.

The reason why I add tomatoes last.

because tomatoes release water.

Oh my gosh. [spoon scraping]

Look, this is what a perfect guacamole looks like.

Now, before you put it on a plate or serve it, taste it.

It needs salt.

And it needs little more lime. [lime squishing]

Gosh, can't believe I get paid to do this.

Okay, second shot.

[Saul chewing] Mm. [spoon clattering]

So good. So good.

My guacamole, it's ready.

[gentle guitar music] [air whooshing]

[text thumping]

So normally in Mexico,

we serve the guacamole in the molcajete.

The rock is cold,

so you will keep the guacamole fresher

for a longer period of time.

I'm gonna garnish with a little bit of queso fresco.

This is optional.

So this adds like a saltiness element to my guacamole,

which is always good.

There's some chips that are very fragile,

[air whooshing] like my heart,

I'm gonna use corn tortilla chips.

They need to be strong. [chip snapping]

Guacamole, it's normally heavier,

so you need something that holds that really well.

And these tortillas are my favorite.

And we saved some cilantro, right?

And there is the perfect guacamole right in your kitchen.

Now to my favorite part, eating the guacamole.

[tortilla crunches] Hmm. Mm. [chewing happily]

I don't feel any chunks of onions.

I don't feel any chunks of serrano peppers.

It's just creamy, chunky, delicious.

I just need a beer now, maybe two.

How easy was this process?

It was very easy.

My daughter, Ella and Elena, she's eight and six.

They already know how to make guacamole.

It's very simple.

The key is... [air whooshing]

The avocado.

Choose the right avocado.