Frontera Grill's Famous Guacamole 

Comsidering Rick's long experience with making traditional Mexican dishes, it's a shame this doesnt have millions of views! ❤ty

Or, just me in the corner with a lot of chips. That's me and my daughter. Lol. Looks amazing.

The style of this video brings me back to the good old days of watching cooking shows on PBS on Saturday and Sunday afternoons when I was a kid.

I’m 79 , I have always made my guacamole this way…I was born in the southern part of Texas . Never have had a recipe, it’s just what I have always done.

The state of Michoacán is finally getting recognized for their Avocados. So happy you mention this, Michoacán has always produced and imported their Avocados to the US. My parents are from their and I grew up eating Avocados for breakfast way before Avocado toast which we put on a hard tortilla. P.S. My family never mashed the Avocado, rather we diced it on the peel then pour it out with a spoon and only slightly mix it with the vegetables. Try it the look it much better.

“Or me in the corner with alot of chips”. Love it !! Thanks for sharing Rick. You are my favorite chef.

I started rinsing my onion as you taught in another video. Boy, it really makes a difference. I love your videos not only for the wonderful recipes, but all those tips you give us. Thank you so much for sharing your time & talents with us. Much love from Chicago. ❤

Yum, I took my children to your amazing restaurant in Chicago , Topolobampo years ago.(thank you for the tour😊) Well they are well into their adult life now and never forgot the amazing food ,especially the guacamole.! My daughter still says it’s like no other .Love it‼️❤️ Thank you so good.

I always make my guacamole in a molcajete. Not only are you able to grind all the cilantro, salt, garlic and pepper together to combine all the flavors, but somehow the molcajete will keep the guacamole from turning brown for hours. It’s truly amazing. Of course I always add the lime juice.

I loved your show so much when I was growing up!!❤️❤️

My Dear Mom served me halved and pitted Avocado with a bit of good old "Catalina" or french salad dressing. I loved scooped chunks with a bit of the dressing. It was the early 70's and Mom was already a foodie and Julia Childs fan back then. She primed me for good guacamole...

I have been watching you for years I remember when you were on Martha Stewart’s show years ago I love your passion and your eye for detail.

This is mostly how I do it, however I add lemon zest as well. It gives it an extra bright and fresh layer of flavour. Thank you for sharing.

Nice guacamole is delicious.Easy different culture likes it thanks resetas nice.

Simple and straightforward (and delicious). Quality ingredients don't lie.

For anyone who's interested. My guacamole recipe includes a shot of tabasco. One day I grabbed the Cholula hot sauce intead of the tabasco by mistake. Loved it, there's a little smokiness that tabasco didn't add. Never make quac without it now.

This is exactly how i make my guacamole already. I love it.

The funny thing about guacamole and salsa is...no matter whose recipe you follow they seem to taste different even when they use the exact same ingredients😂 tfs gina

Thanks for the recipe. I miss you on your cooking show.

Aloha from Hawaii I add a double dash of cumin and we love it

4 to 6 people, good one Rick.

Can you do the Frontera salsas next? I'd love to learn how they're made. Such an explosion of flavor like no other salsas!

I also add chopped cilantro as well and add the lime juice at the end to help accommodate the acidity of the tomatoes as well.

Mom would add Ortega green diced chilies. Yum. ❤❤❤

😊...what...a great video ending...

A very good teacher.

Going to a secluded corner with a heaping bowl of guac and chips... that's the move 🤜🤛

You Rock!!! 🥑Thank u!!!!

Thank you!

Would appreciate the Topolobampo version as well. I believe you toast the peppers and raw garlic as well. Either way - this version is great!

Looks so delicious 😋

"Americans like to get as much guacamole on their chip as humanly possible." Rick Bayless properly understands his people.

Yeah, the Hass avocado originated from Hass's La Habra Heights land in California. By far the best avocado in the world. I'm not sure who’s Hass avocado is the best. Those grown in California or elsewhere. As a California native I Would say you can't beat avocados grown there

I found your channel just a few weeks ago and i really like the vibe in your videos. I will try this recipe in a few days once my rock hard avocados are soft :D

I need this in my pie hole stat! I'm drooling over here.

Hahahaha! I would have said the same thing, Chef. Buen provecho!

That looks delicious and I know it would never turn brown because it would be gone long before it had a chance to around me.

That's how we make it. That's how our abuela's made it. It's a very common recipe for those us who hail from the South West.

Que belleza! Appreciate the explanation on guac in Mexico, maybe that's why my mexican husband doesn't care for pico in the guac, because they'd put salsa on it. I never thought of that. He also doesn't care for the tomatoes they use, they're usually tasteless.

Wonderful

That's about the right amount for me too 😋

Riquísimo!

So my base with guacamole is Haas avocados that are just perfectly ripe! If you love avocados you learn to know how to pick or choose the perfect avocado for the day or even the week! If you plan later in the week remember you can take an unripe avocado and keep it in the fridge to slow the ripening process so it is ready for that perfect time you need it. My recipe is so simple… The best ripened avocados, salt, pepper to taste and garlic “powder” to taste or my favorite is the Citrusy garlic from Trader Joe’s! I ALWAYS add either lime or lemon juice to preserve the guacamole and finely chopped cilantro 🌿 So… if you want extra spicy add jalapeños, fresh chopped onion, chopped tomatoes (just add pico de gallo) so easy… add what ever you want from the base recipe. I also LOVE to add either Feta or Mexican Cojita cheese in the mix🥰 Enjoy!!

That is proper guac. I would immediately grab a bag of chips and eat all of that myself.

He's the John Denver of food

Yum.

You can also find me in a corner of the room inhaling chips and guac 🥑😂

Bacon and strawberry guac IYKYK

Yummy!

I use garlic salt in mine

After you make your own once, you never go back to store bought, except for that little Mexican store clear across town that delivers via DoorDash. (:

Also, if you add oregano and olive oil, it tastes delicious, depending on the amount you make.

Kindred spirits, agree that was about one serving!

7:46 I've never seen a time on any cooking video when the chef taste tests the food that the answer isn't "more salt". EVERY TIME!

Spent $12.00 for guacamole at Whole Foods... No salt, no lime, no jalapeño, and no cilantro. On top of that I accidentally grabbed a bag of unsalted chips ($6.00). Pretty much 20 bucks for chips and guac with no flavor. Granted, the chips were my bad, but even salted chips couldn't have saved that guac. Making from scratch moving forward. This looks wonderful.

The more I work with Mexican guys, the less ingredients I go for and the more I just love a fresh avocado with some salt and pepper on a shitty break room table. Gringos bring a lunch to work. Mexicans bring a buffet and everyone is invited.

It's how we make it. Except we de-seed the Serranos. We never have the heat take over the taste. Also, the kids like it. We always have a separate 'salsa' on the side at every meal so if people want their food hotter, they can always add this. I would like to add that our salsas are made with fresh chiles and onions and whatever the cook at the house wants to put in it.

You didn’t show chopping the cilantro. Did you chop up stems too??? Looks great. I learned something. Only use white onion. Rinse the onion. Don’t overdo lime. Thank you!!

“Or me in the corner with a lot of chips”😂

Hass Avocado maturity is different in Mexico than California. Mexico best flavor is from about Ocyober to April and California from April to September. Both areas produce exceptional flavor and difficult to say which one is best.

Chef, can you talk some time about keeping cilantro fresh in the fridge? Where I live, a bunch of cilantro is always huge and costs a pretty penny -- and they spray it with water every minute or so automatically, so it's always right on the verge of rot. How do I keep it fresh in the fridge so I don't waste half the bunch every time? Thanks!

Yeah… Or me in the corner with a lot of chips!👑

His recipe is perfect BUT I add a dash of knorr chicken bouillon

At Frontera grill last night they also put in mango. Would that be the same as this just adding that in?

Anyone else really like red onion in their guac instead of white?

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Does anyone know what the photo of the person with crosses behind Rick is? I'm always curious about it!

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This recipe is simply mashed avocados combined with salt and pico de gallo. There ya go! The entire recipe in one sentence.

I'm glad Rick didn't say place the pit on the guacamole surface to slow browning because it doesn't. The only area it does is where the pit touches the surface to exclude oxygen.

That's the same way I make guacamole except I dicw thw avocado meat. I don't lilke to squash it because it bruises so easily. Chunky gauacamole forever.

🙏🙏🙏

Waited through this just to confirm YOU DO NOT ADD GARLIC! Cannot believe when we go to a party... I dip my first chip... And walk away from garlic. Ugh

Rick, try seasoning with Spike, it pairs beautifully with Avo.

What type of salt do you recommend for guacamole?

donde esta su hija ya no sale cocinando con usted

I hadn’t heard of cilantro until last decade or so. I grew up in Chicago but we never had it. I noticed I can eat it if cooked. Is there any other way to subdue the taste?

I buy them hard, leave them on the counter and they are ready in a couple of days. In 5 days they would be shriveled and black rotten!

I’m a little surprised there is no addition of chopped garlic. Is that not a traditional guacamole ingredient? I’ve always added a little in mine.

No garlic?

Tip, throw the avocado seed back into the guacamole when finished and it will greatly slow down the browning.

I am going to be growing avocado trees in florida praise the Lord! I live in the bottom of South Carolina and the center of Florida every other week. let's say. I cannot purchase a avocado that has not been previously frozen in South Carolina. It makes me completely insane. I will be planting 2 hass avocado and also 2Florida avocado. That's what they call them the huge ones. I have never even eaten the Florida type but they do say they're delicious. I plan to make vegan ice cream for sale out of the florida once

Haas is pronounced like "pass"

No garlic??

Where's the garlic???

That's definitely a one person sized serving 🤣

Are there avocados from Mexico that are certified "Cartel Free"?

I’ve lived on avocado ranches in Santa Barbara California for decades, huge avo aficionado, when forced to buy Mexican avos at least half are unusable! Yes, bruised, beaten, worthless garbage! Santa Barbara, especially Carpinteria avocados are by far the finest I’ve ever tasted and I’ve been shitting avocado green for decades

I personally would not rinse my onion with tap water and then add directly to my guacamole in Mexico..

I ate so many avocados when I was a little girl that by the time I was 7 I was totally burned out. My grandmother and aunt were beside themselves with wth did she say? 😂

Or just me in the corner, with a lot of chips…that’s the truth!

Thanks for getting rid of the long intro. Right to the kitchen. Just the way i like it.

Is it better than Chipotle?

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I love tomatoes but I cant really stand them in guacamole. To each their own though.

Sorry Rick…CALIFORNIA avocados are the best! 🥑 ❤

So, you didn't tell us how you keep the guacamole from turning brown.

Please wait until you get home to start pressing hard on the avocados! 😬

wait, avocados don't have lime juice in their natural state?!

Although guacamole like this I'm not the biggest fan because all those ingredients take away from the main star which is the avocado. I keep mine simple and everyone loves it. Avocado, salt and heavy cream. If I want any spice I put my salsa in it but this simple recipe keeps the avocado the main star.