My mom’s guacamole is legendary. Here’s why I can’t give you the recipe.

My mom makes the best guacamole in the world.

The smooth, almost velvety texture of the avocado mash, the tartness of the lime and salt, and just a hint of heat – what more could you ask for?

It’s a perfect metaphor for the biracial home I grew up in — my dad is Latino and my mom, Gail, is white — and this cultural dynamic was especially evident at the dinner table.

My mom’s guacamole is very popular among my close friends and is often requested at every party.

When I remember my mother serving her famous guacamole at a party, this song comes to mind: Texas Tornadoes “Guacamole”This is a group my parents listened to a lot when I was a kid.

The proof is in the avocado

But what is it about my mom’s guacamole that’s so legendary? I wanted to find out.

After all, she doesn’t have a special recipe (which is why she can’t share it with you).

Or a specific measurement.

But when pressed, she offered some hints.

First, she told me to use ripe Hass avocados. It’s hard to tell if they’re ripe, so just look at the look of the skin. As they ripen, they darken, so look for ones that are dark in color, almost bluish-black, and whose skin isn’t very shiny, but is almost opaque.

“A good indicator of whether it’s ready is if you can remove it cleanly from the skin with a spoon or your fingers. The flesh of the avocado should come out cleanly and with no effort,” she said.

material

She adds lemon, lime, cumin, and even a splash of jalapeño pickle juice for a little extra heat, but not too much, as it can become watery. Tony Chachere’s Creole SeasoningsIt’s been a staple in my parents’ cooking for as long as I can remember, and in the pre-internet days, a company would mail it to me by the case.

If you don’t have a recipe, she says it’s important to taste the food as you make it to see if it’s to your liking — maybe it needs a little more salt or acidity — and make what tastes best to you.

Anyone who adds dairy products to their guacamole, like feta cheese, sour cream, or mayonnaise, is a no-no. A total no-no.

Consistency

One of the things my mom loved about guacamole was the consistency — hers was incredibly smooth and creamy.

The tools used to make Gayle’s legendary guacamole: a molcajete passed down through generations on Gab’s paternal side and his trusty potato masher.

Her tip? Using a potato masher to eliminate lumps—old school, sure—but she doesn’t recommend using a blender or food processor, as they can incorporate too much air into the guacamole, making it more mousse-like.

And it must be made fresh — never make it the night before or freeze it, or the avocados will brown and lose their flavor.

Here’s one final tip I was able to glean from my mom:

Experiment. Have fun. “Imagine the guacamole that your favorite Mexican restaurant makes, but you’re making your own version of it.”

As you plate, grab your favorite tortilla chips or tostadas and it’s time to serve with dip.

Thank you, mom!