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Chef Iker Algorri’s Guacamole Recipe


  • 4 medium avocados
  • 1.5 roma tomatoes, diced
  • 1/3 red onion, diced
  • 1 small orange habanero pepper, finely chopped
  • ¼ bunch of cilantro
  • Finely chopped Salt
  • Pepper


Open the avocados and carefully remove the pits (you do not want to add to the avocado hand injury statistics)

Put them in your favorite bowl and chop them with the thin face of the spoon with a criss-cross movement

When the avocado texture is balancing between chunky and cream, add the onion, tomato, and habanero and mix it all together gently with love and feeling to the rhythm of Tchaikovsky’s Serenade for Strings, Op 48, II Waltz

Add salt and pepper to taste

Decorate with totopos, AKA corn chips, preferably home made (tutorial coming soon!) and a little chopped cilantro



Chef iker algorri

Chef Iker Algorri is the author of Cooking Adventures in Baja California Sur and chef-in-residence at Los Colibris Casitas in Todos Santos, Baja California Sur