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Ruth’s Guacamole Recipe

In honor of July 4th (and in light of the controversy over the NY Times’s guacamole recipe featuring  peas (??!!!), I am posting here a recipe that my family, guests, and I have enjoyed for over 15 years. FYI, I watched it being prepared table-side at Boudro’s in San Antonia, TX, so you know it’s the real deal. I just tweaked a bit.


  • 2 ripe avocados
  • Juice of half an orange
  • Juice of half a lime
  • 2T chopped cilantro
  • 6-8 ripe cherry tomatoes, chopped
  • Sea salt

To Prepare:

  1. Scoop flesh out of avocados into bowl and coarsely chop
  2. Add orange and lime juices and mix until blended
  3. fold in cilantro and tomatoes
  4. Add sea salt to taste

You may have to adjust the juices and salt.

I love dipping fresh veggies because it makes me feel like I’m eating healthy, but if Tostitos are your thing, go for it!


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