Click here for a PDF of this recipe without photos.
To the extent I have a signature dish, this would be it. (N.B. – if your friends and family members snicker or use finger quotes when talking about your “signature dish,” it might be time to give it a rest.) We make this on a very regular basis and enjoy it every time. Thanks Rick Bayless!
Adapted from Rick Bayless’ Mexican Everyday
- 3 ripe avocados
- 2 Tb chopped cilantro
- Juice of ½ lime
- 2 Serrano chiles, dry-roasted
- ½ white onion, finely chopped
- 2 roma tomatoes, finely chopped (and seeds removed)
Roast the chiles in a hot, dry pan. 
When they’re blackened all over, wrap in a towel or place in a paper bag until cool enough to handle. 
Remove skins, seeds, and stem. 
Finely chop.
Finely chop onion. Place in a colander and rinse under cold water for 10 – 20 seconds. Thoroughly shake dry.
Mix all ingredients, mashing the avocados as you do so either with a fork, spoon, or specifically-made masher.
If you’re not ready to serve right away, place plastic wrap directly on the surface of the guacamole (that is, don’t leave a half-inch between the top of the guacamole and the plastic wrap) and refrigerate for up to 2 hours.
Julio's Delicatessen 
So THAT’S what the snickering was about when I brought my signature Pepsi soup with cold Velveeta cubes. Geesh. Guess I won’t make it anymore.
This recipe is phenomenal. Thus far, I have only tasted a small number of these recipes – and all have been prepared by the author of the site. My intention, however, is to make some myself. The simplifications are much appreciated.
It’s been a year since you left CA, so I have to just admit that it’s time to learn to make this for myself. Hope I can meet the very high expectations you have created for this guacamole.