Cantina Laredo’s Top Shelf Guacamole


2 medium Haas avocados, ripe
2 tbsp red onion, finely diced
2 tbsp fresh jalapeno pepper, seeded & finely diced
Juice of ½ fresh lime
¼ tsp salt
¼ tsp granulated garlic
2 tbsp fresh coriander, finely chopped
½ fresh tomato, finely diced

Serves 2-3 people


  • Cut the avocados in half and remove the stones
  • Score the inside of the avocados into ½” lines, turning the knife and crossing to form ½” squares
  • Place a spoon between the skin and pulp of the avocado. Remove the pulp and place into a mixing bowl
  • With two forks, mash the avocados to make a chunky paste
  • Add the lime juice, salt, granulated garlic, onions, jalapenos and coriander, and mix well with a wooden spatula
  • Add the tomatoes and gently fold until mixed thoroughly
  • Transfer to a chilled serving bowl, garnish with a tomato wedge and serve with warm corn tortilla chips

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