The Best Guacamole Recipe, Period

Pimp your taco night with the green stuff from Petty Cash

You can out the extra dough to add uni to your guac at Walter Manzke’s Petty Cash Taqueria, but you don’t have to. Even the regular ol’ version surpasses all other mashed avocado concoctions. The secret, says Manzke, is Hass sourcing. The restaurant only uses fruit (yes, the avocado is a fruit) from Polito Family Farms, regulars at the Santa Monica farmers’ market. Smashed but still chunky, spicy but still refreshing, the creamy dip arrives topped with pico de gallo and crunchy pepitas. Because there’s no excuse for buying tubs of pre-made glop. Now, pass the chips, por favor.

Serves 4

For Guacamole
1 Serrano pepper, seeded and finely diced
1/2 red onion
1 tablespoon of Cilantro
1 lime
2 large Hass avocados
Kosher Salt

For the Pico de Gallo
2 vine-ripened tomatoes chopped (Petty Cash uses Wong Farms tomatoes)
1/2 white onion, diced
2 tablespoons of Cilantro
1 lime
1 Serrano pepper, seeded and finely diced
Kosher Salt


For the Guacamole
Slice the avocados in half lengthwise by cutting down to and around the pit.

Once you have cut all the way around the pit, twist, and pull the halves apart. If the pit sticks in one side, they can be slippery and hard to get a hold of. Carefully embed the knife in the pit and give a twist to free the pit from the other half.

With a spoon scoop out the avocados and place them into a bowl or a molcajete. Mash the avocado gently—they should remain chunky. Add Lime juice, serrano peppers, onions, cilantro and Salt to taste.

For the Pico de Gallo
Combine tomatoes, onion, peppers, cilantro, lime juice in a bowl. Gently toss together. Add kosher salt to taste.

Mix the Guacamole and garnish with Pico de Gallo on top. Optional: Add toasted pepitas for crunch!