My daughter-in-law makes GREAT guacamole! Mine is really good, too, but it’s spicy, and hers is the clear winner when you want guacamole for a crowd.
When there’s a family gathering, Megan (AKA The Girl Who is Always Hungry in these pages) is usually here to make it. But just in case we need it when she’s unavailable, she generously shared the recipe.
This guacamole is everything you want from the classic: creamy, fresh, and super scoopable. It tastes like the guacamole you’d get at a really good Tex-Mex joint—simple, satisfying, and perfect with chips, tacos, nachos, or whatever else is on the table.
Recipe: Megan’s Guacamole
Ingredients
- 4 ripe avocados
- 2 Roma tomatoes, seeded and chopped
- ⅓ cup diced red onion
- ¼ cup chopped cilantro
- Juice of 1–2 limes (to taste)
- Salt, garlic powder, and onion powder, to taste
Instructions
- Cut the 4 avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash to your preferred consistency—chunky or smooth.
- Add the 2 chopped tomatoes, ⅓ cup diced red onion, and ¼ cup chopped cilantro. Stir to combine.
- Squeeze in the juice of 1 lime to start, adding more to taste.
- Season with salt, garlic powder, and onion powder. Start with about ½ teaspoon of each and adjust to your liking. (These seasonings not only add flavor, but also help preserve the guacamole’s bright color a bit longer.)
- Stir again and serve immediately, or cover tightly with plastic wrap pressed down onto the guacamole (with no air space) and refrigerate.
Optional Add-Ons (if you’re feeling fancy)
- A minced jalapeño for some heat
- A pinch of cumin for a slightly smoky edge
- A finely minced clove of fresh garlic instead of (or in addition to) the powder if you want a bolder garlic flavor
Great with Trash Can Nachos (or any nachos)
What makes Megan’s guacamole so good is that it’s basic (read: classic) and exactly what you expect when you order guacamole at a restaurant. It complements anything it’s paired with, but doesn’t compete. I prefer mine spicier, but Megan’s really is better for serving at a party—and it’s absolutely perfect with our Trash Can Nachos.
If you haven’t tried Trash Can Nachos yet, you should! There’s a whole post about how fun they are, here (along with a lot of other merriment):
Why Garlic Powder Matters
Garlic powder (and onion powder, too!) can actually help preserve guacamole and keep it from oxidizing and turning brown too quickly. But beyond that, they bring a mellow, savory depth that enhances the fresh ingredients without overpowering them.
There’s a great article in Epicurious—“Don’t Underestimate Garlic Powder”—that dives into why this pantry staple deserves more respect. Helen Rosner, food correspondent at The New Yorker, puts it perfectly:
“I think that garlic powder could really be a secret weapon to avoid the really aggressive stabby sharpness of fresh garlic.”
“Garlic powder gives you the kind of cooked garlic mellowness without ever having to introduce heat to what you’re creating.”
And that, my friends, is probably why Megan’s guacamole tastes so good—and so familiar, like the kind you’d order at your favorite Tex-Mex place. Give the recipe a try and let me know what you think! I’ll be sure to pass your compliments on to Megan.
© 2025, Glover Gardens
