2–3 ripe avocados
A small dash of milk
Sea salt, to taste
Freshly cracked black pepper
Creamy. Simple. Delicious. Guacamole is not meant to be complicated. It’s ripe avocados at their peak, seasoned properly, and handled gently. No fillers. No unnecessary additions. Just balance, texture and restraint. In our home, it’s made often - usually alongside Pico de Gallo, warm tortillas and something fresh off the pan. It’s the kind of dish that disappears quickly and is always scraped clean from the bowl. Because when creamy guac meets the salt and crunch of tortilla chips and there’s a margarita in hand - it’s officially guac-o’clock. And that’s our favourite time of day.
Start with perfect avocados.
They should yield gently to pressure - soft but not mushy.
Mash gently.
Scoop into a bowl and mash with a fork. Keep some texture - it shouldn’t be completely smooth.
Add a dash of whole or full fat milk (optional)
Just enough to loosen it slightly and give it a soft, creamy finish. Not too much - this isn’t a purée. Helpful if you need it to go further also.
Season properly.
Add salt and freshly cracked black pepper. Taste. Adjust. Taste again.
Serve immediately for the freshest flavour.
How We Serve It
Alongside Pico de Gallo and tortilla chips
With taco fish or steak tacos
Burritos - any kind!
Spooned into warm tortillas
Or straight from the bowl, standing in the kitchen
At Chuqui, we believe the best dishes are simple, generous and made to be shared.
Creamy. Salty. Fresh.
Pass the margaritas.
