Guacamole Guanajuatense

  • Active Time 10m
  • Total Time 10m

Makes 2 cups

In this recipe devised by Claudia Alfaro de Petriccioli, fruits and vegetables are combined with the avocado, and the pomegranate seeds add a touch of color. This recipe, from La Cocina Regional de Mexico published by the Bancomer Volunteer group, has been translated with the kind permission of Maria Eugenia R. E. de Guajardo.


  • 2 ripe avocados, pitted and skinned
  • 1 clove garlic, minced
  • 4 guavas, seeded and cut into 1/2-inch cubes
  • 2 firm peaches, skinned and cut into 1/2-inch cubes
  • 1 cup cucumbers, minced
  • 1 onion, minced
  • 3 tablespoons minced cilantro
  • 1 teaspoon salt, or to taste
  • Seeds from 1 large pomegranate, for garnish


Put the avocados and garlic in a glass bowl and mash with a fork. Add the remaining ingredients except the pomegranate seeds and mix well. Add more salt to taste, and garnish with the pomegranate seeds.

Use the guacamole to stuff roasted, peeled green chiles or serve with pieces of chicharron (pork crackling) or tortillas.

Serving Size = 1 Tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 890

nutrition information per serving

31 calories; 2g total fat; 0mg cholesterol; 75mg sodium; 4g carbohydrates; 1g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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