Guacamole a la Cozymel's

Carolyn Haas


I have enjoyed Cozymel's guacamole when I visit my friend in Illinois. This is based on watching our tableside guac being made as well as browsing the web. If you are not going to eat it all, make a smaller batch. Despite all the advice, (keep the seed in! use saran wrap! use this special expensive guac-keeper!) guac just isn't very good the next day! PS From a former employee, I should also note that there should be a squeeze of orange in there and only about 1-2 Tablespoons of chopped tomato!


★★★★★ 4 votes

15 Min
No-Cook or Other


  • 2
    hass avocados
  • 1 large
    garlic clove, grated
  • 1 Tbsp
    cilantro, finely chopped (can sub dried or the kind that comes in a tube if necessary)
  • 1 medium
    roma tomato
  • 1 medium
    jalapeño or serrano pepper, de-veined, minced
  • 2 Tbsp
    red or white onion, minced
  • 1/2
    lime - juiced
  • ·
    salt to taste

How to Make Guacamole a la Cozymel's


  1. Coarsely mash avocados in a small bowl.
  2. Add other ingredients.
  3. Taste and add salt.

Printable Recipe Card

About Guacamole a la Cozymel's

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Gluten-Free Dairy Free
Hashtags: #avocado #Dip #mexican

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