Texas Living

5 Regional Tex-Mex Guacamole Twists

By Abi Grise Morgan 3.29.21

Some call the United States a melting pot. In Texas, it’s more like a guacamole bowl.

Cinco de Mayo is one of the best days to be a Texan. Almost 40% of Texans identify as Hispanic or Latino — and for many, it’s a celebration of family heritage. For all Texans, it’s an opportunity to honor the impact of Mexican arts, culture, and culinary delights like guacamole in the Lone Star State.

Texas culture owes plenty of gratitude to Mexico’s influence — and guacamole tops the list! As a matter of fact, it was the Aztecs who invented guacamole more than 700 years ago by mashing avocado with a mortar and pestle.

In honor of the upcoming holiday and this delicious tradition, make your Cinco de Mayo celebration one to remember by whipping up a batch of Tex-Mex guacamole inspired by beloved regional cuisine across the Lone Star State.

Classic Guacamole Recipe

2 ripe avocados
1/4 cup fresh cilantro leaves, coarsely chopped
1 small red onion, diced
Juice of 1 lime, cut in half
Salt (to taste)
Jalapeño, small-diced (to taste)

Carefully cut avocados in half by slicing lengthwise around the pit with a very sharp knife. Twist the avocado halves in opposing directions and pull to split apart. Gently tap the knife into the pit and twist to release. Then, scoop out the avocado flesh with a spoon and mash with a fork in a medium mixing bowl. Stir in cilantro, onion, jalapeno, and a sprinkle of salt. Squeeze both lime halves over top and stir once more. Enjoy!

Pro tip:
When selecting avocados at the store, the ones with darker, almost black skins that give just a little when you squeeze them are ripe and ready to consume tonight!

Tex-Mex guacamole
North Texas Guac. Photo by Imani Chet Lytle

Tex-Mex Twists

Use the base recipe above to put together these Tex-Mex guacamoles, arranged by region.

  • South Texas: Mix and match with coastal, Cajun seasonings like Old Bay seasoning, diced mango, and minced garlic. Dip with gulf shrimp.
  • East Texas: Guacamole meets the classic Frito pie in this twist. Mix a can of chili with your guacamole. Scoop with Fritos.
Photo by Imani Chet Lytle
  • West Texas: Saddle up for cowboy guac! Fill the right side of a serving bowl with guacamole and the left side with refried beans. Use a knife to swirl the two together just barely before serving.
  • Central Texas: Go for smoke! Stir in your favorite rubbed brisket to make Texas barbecue guacamole.
  • North Texas: This guacamole merges two Tex-Mex classics: guacamole and street corn (or elotes). Add roasted sweet corn, cotija cheese, and your favorite hot sauce to the mix for a fiery, delectable combo.

Now that you’ve got Tex-Mex guacamole covered, check out some of the best Texas salsas deserving of a spot in your Cinco de Mayo celebration.

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