Guacamole with Papalo

Serving size:
 6 Servings


    • 3 T
    • onion (finely minced)
    • 1
    • jalapeno (or serrano chili, minced, optional)
    • 1 1⁄2 T
    • lime juice
    •   pn
    • salt (coarse, to taste)
    • 1 1⁄2 T
    • papalo (finely chopped)
    • 4
    • avocados (peeled, pitted, coarsely diced)
    • 3⁄4 c
    • tomato (diced)
20 minutes
Ready in
20 minutes


Papalo is an herb which is a staple in Mexican cooking, and is often set out on the table at mealtime with bunches of parsley and cilantro. It has a unique, distinctive flavor that is similar to cilantro and goes well in dishes where you would use that herb - but be aware that a little goes a long way.

Adapted from


Use a mortar and pestle to crush the onions, chili, salt, and lime juice into a creamy paste. Place the cubed avocados in a medium mixing bowl and transfer the onion and lime mixture to the avocados. Toss well and lightly mash with a fork. Gently fold in the tomatoes and papalo. Taste and adjust seasoning if needed, and serve.


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