Top Shelf Guacamole (Cantina Laredo's)

Lynn Dine


Awhile ago I went to lunch at Cantina Laredo's and tried their table side prepared guacamole, which I normally don't eat the guacamole, not a fan, but just loved this one, maybe Guacamole is growing on me, lol. There were several news videos (from different cities) on to watch them make it, so I am including a link:, which is from Cantina Laredo's restaurant.


★★★★★ 6 votes

10 Min
No-Cook or Other


  • ·
    1⁄2 lime
  • ·
    1⁄4 teaspoon sea salt
  • ·
    1⁄4 teaspoon white pepper
  • ·
    1⁄4 teaspoon garlic powder
  • ·
    1 large hass avocado (ripe, slightly soft to squeeze)
  • ·
    2 tablespoons red onions, diced 3/8-inch (i sub green onion for milder taste)
  • ·
    2 tablespoons jalapenos, finely diced and seeds removed
  • ·
    2 tablespoons fresh cilantro, finely chopped
  • ·
    1⁄3 cup tomatoes, diced 3/8-inch (remove all insides except tomato flesh, no seeds)

How to Make Top Shelf Guacamole (Cantina Laredo's)


  1. Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
  2. Cut avocado in half and remove the seed. With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
  3. Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl. With two forks, mash the avocados to make a chunky paste.
  4. Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
    Serve with chips and enjoy!

Printable Recipe Card

About Top Shelf Guacamole (Cantina Laredo's)

Course/Dish: Dips, Vegetable Appetizers
Main Ingredient: Fruit
Regional Style: Southwestern

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