RecipeMayakoba Guacamole

Nutrition Facts
Amount per Serving
  • Calories: 50
  • Protein: 1 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 4 g
  • Dietary Fiber: 3 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 15 mg

Creamy guac is a dip I can devour with chips, veggies or simply by the spoonful. I discovered this scrumptious version on a recent trip to Mexico with my husband to the loveliest of resorts, Fairmont Mayakoba, and let’s just say, it was love at first bite. I was lucky enough to get a cooking lesson from their chef extraordinaire, Sandra de la Mora, who shared a few tricks, including charring the habanero and presoaking the onions in lime juice. These few tweaks have upgraded my regular go-to guac recipe…and are definitely worth a try.

Note that the extra kick from the habanaero is right up my alley, but if you don’t like the heat you can scale it back by omitting the insides of the pepper, or leaving it out altogether.  You will absolutely flip for this dip!

Photo credit: Michael Simon

  • Prep time
  • Total Time
This recipe makes about 1½ cups

• Juice of 1 lime (~3 tablespoons)
2 tablespoons minced white onion
• Pinch black pepper
• 1 large garlic clove, minced
• Pinch sea salt
• 1 habanero pepper (see note about heat below)
• 2 avocados, halved and pitted
• ½ small Roma tomato, finely chopped
• ¼ cup chopped cilantro (stems included), more for garnish


Roast habanero pepper in a dry skillet over medium-high heat for about 5 minutes, flipping occasionally until it’s nicely charred. Set aside and let it cool. Slice off all outer skins. For a mild guac, add only outer skins to your mixture (no seeds or pith). For a very spicy guac, add outer skins along with seeds into your mixture.

On a small plate, squeeze lime juice and add chopped onion along with a pinch of black pepper. Set aside.

Using a mortar and pestle (or a wide bowl and the back of a wooden spoon), smash garlic with a pinch of sea salt. Add charred habanero skin (plus seeds if you want fiery heat) and smash it along with the garlic until it forms a paste.

Add avocados and mash until they’re soft (leaving lots of texture, if preferred). Add chopped tomato and cilantro. Mix in the onion and lime juice. Season with salt and pepper to taste.

Serve with tortilla chips, sliced jicama, cucumbers, or any other vegetable you have on hand.

Nutrition information based on 2 tablespoons.

Try my 3-ingredient Queso.