Back in the States, I was famous for my guacamole. Wherever we went, I was always asked to make and take my guacamole. This is one of many recipes, that I learned to make by myself, by trial and error.

My guacamole has one "secret" ingredient that I'm going to share with you. I discovered it through necessity. My grandparents would take me camping EVERY weekend to a small "members only" campground in Oak Glen, California. Every Friday evening at the campground, a potluck was held. My grandmother would always take her sopa de arroz (spanish rice). But one Friday in particular, my grandparents were asked to take some guacamole.

Well, my grandparents kindly left this task to me. But we only had a few avocados. It wasn't nearly enough guacamole for the potluck. I checked the very small refrigerator in our camper and all we had was a container of sour cream. (Pappy liked to put sour cream on everything.) So, I thought I'd add a bit of sour cream to my guacamole, to make it seem like we had more guacamole. Sure enough, this was a hit, and I've been making my guacamole this way ever since!

Feel free to add as little or as much sour cream as you like!



  • 4 avocados
  • 1 roma tomato, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • 1 serrano chile, seeded and finely chopped
  • 1 lime, juice only
  • 4 tablespoons Mexican crema or sour cream

Cut avocados in half lengthwise; remove seed. Spoon out avocado and place in medium bowl. Squeeze lime juice over avocado. (This helps prevent browning.)

Add remaining ingredients.

Mash with fork or potato masher until desired consistency. Season with a couple of pinches of salt. Cover with plastic wrap and refrigerate until ready to serve. Enjoy!!!

With Love,
Leslie Limon


  1. hmm, looks good! will have to try this. My sister always told me to add the seeds in the guacamole to stop the browning, will try the lime though next time.

  2. MO: I've heard about leaving the avocado seed in the guacamole to prevent browning. Lemon juice is also believed to help. But I think that the browning has more to do with the guacamoles exposure to air. That's why I suggest keeping it tightly wrapped in plastic until ready to serve.

    With Love,
    Leslie Limon

  3. I have been looking for a guac recipe, i'm going to try this one, it sounds great!. I found you on the lady blogger society tea party link! I have like your fb, could you "like" me back?

  4. After you peel them put them in water to soak and then make your guacamole, they won't turn.


Back to Top