For the people commenting on not using a metal bowl. This is an old wives tale. Modern stainless steel bowls, like the ones I use, are completely fine, and have zero effect on the food.
Pay em no mind, fellow Chef. That old tale came from people using those cheap aluminum bowls that turned everything grey. Now if you'd be so kind I would love to see your take on an egg salad sandwich.
I find adding some salsa verde adds some acid and a good flavor and keeps it from turning brown. Love your recipes. Thanks for the comedy and great cooking!
I prefer red onion for its flavor, if you haven't tried it in guacamole, I recommend giving it a try sometime. Definitely going to try your chopping/crushing technique next time.
I love your humor! It's so hilarious even though sometimes it's not obvious your making a joke! Comedy here and there makes your cooking video perfectly balanced!
Hey there Chef John, I like to add a little garlic to my guacamole (coming from a Hispanic that lives 5 minutes from the Mexican border)...other than that, this video is perfection!
The first guac I ever made was pretty much even amounts of avocado and onion, blended in a food processor to a silky smooth texture. I then added a lot of garlic and lemon juice. Served on top of Blinis (tiny russian pancakes) with shrimp and thin slices of parma ham. It was amazing!
I think an avocado getting scooped out is one of my favorite things to watch and do with cooking. So satisfying when it comes out perfectly or as close to perfect as you can manage. :D
Dear Chef John, thank you for all your videos - I am a real fan! I can't believe I'm actually about to do this but I think I can give you a quick tip! 😨 I lived in Mexico for 3 years, in Morelia, Michoacán home of the famous (and absurdly tasty) Haas avocados. In Michoacán guacamole is almost like a condiment - they add it to most of the dishes so I can honestly say that I know how to make it. One of the fundamental steps is that avocado flesh should not ever be in contact with metal! Apparently it reduces its taste significantly and causes it to turn brown to to natural oxidation process. I learnt that one should always use a porcelain blade knife and a glass or porcelain bowl. To serve, best to use either a small wooden spoon or a crispy tortilla. And yes, they also add a bit of unseeded tomatoes cubes. In my opinion these simple steps do promote the taste. I hope you find this useful. Please keep up your fantastic work, you are a great mentor to many of us. Greetings from Vienna, Austria. If you ever make it to the city of music, it would be a pleasure to meet you personally and tell you where you can eat the best Wiener Schnitzel in town. Best wishes!
Here in California, *every* day is Guacamole Day. Oh, and I think Chef John mistakenly left out the footage showing him crushing 6 cloves of garlic and adding that in with the chili mixture.
Chef John, I have a FOOD WISH: Could you PLEASE do a video on herbs?! Specifically: -when can we use the whole thing (stems and all) -what ones should we use JUST the leaves. -Are any too fibrous or not good to eat/cook the stems? Thank you sir!!
Thank you for highlighting the plight of cilantro sufferers. As one of the unfortunates, I can say that there are two things that can be done to lessen the negative impact -- thorough crushing and acid. If cilantro (leaves only) is chopped superfine and especially if it is ground down like in the procedure shown in this video, I usually can't taste it in the dish. Also, very acidic preparations (like twice as much lime juice) helps to cover it up.
Topping with celantro is absolutely necessary. It allows those of us who can't eat cilantro know that we can't eat it. Alternatively you could garnish with a bar of Irish Spring.
Sure, throw in the maple syrup and sriracha while you're at it. Freestyle your guac all you want -- just don't make a video about it and call your concoction the "Classic Recipe." There's a LOT of bad guacamole in this world and the reason why is because of people who think that no matter what you put in there "it's going to be $." To be truly innovative in food, first you need to start with, understand, and respect the basics, the classics, the standards. Otherwise there is no context. The thing about great guacamole is, you start with this amazing ingredient -- the avocado. You can only screw it up from there. But a few things, like salt, like citrus, bring the prime ingredient into sharper focus. Garlic is a wonderful ingredient but it tends to take over the show. That's why it has no place in the classic recipe for genuine authentic guacamole.
I was obviously talking about when the guac has cilantro in it which is 99% of the time in restaurants and 100% of the time when we (the cilantro lovers) make it.
"...while I never had that theory verified by medical professional, it sounds right, and apparently in this day and age, that's really all that counts..." the fact that it's true really hurts
In Mexico they add diced ripe mango, or peaches, or pomegranate instead of tomato to Special Occasion Guacamole. Delicious. Guacamole is made lots of different ways, but don't forget the salt and lime juice.
As far as I know, garlic is generally put into the mixture as well, and additonally some pepper. Mexican friends insist that lemon > lime. Perhaps this debate has gone on for centuries in Mexico.
An extraordinarily remote "Fast Times at Ridgemont High" reference is important in any good guac vid. Anyway, guacamole is 100% literally my favorite sauce/dip of all time, with baba ghanouj at a close second, so I'm pleased to have another solid recipe. Long time fan here; thanks again for another great vid, John.
Hi Chef John, you need a molcajete! I almost cried to see you recipe of guacamole, that's how my mom makes it. Every time I go to visit my family in Mexico there's guacamole like that on the table. Thanks for sharing!
The first time I ever had cilantro I actually had no idea. I told the waitress because I was so concerned, "I think someone accidentally poured soap in the black beans". She told me it was the cilantro and I didn't believe her at first. To me it tastes exactly like when shampoo gets in your mouth. Blech.
There is not really an authentic version every part of Mexico has a version, but now for some reason everyone loves Guacamole and now everyone in the world has a version.
Thank you for shouting out the people who can't eat cilantro. I love guac, but if I bite into a cilantro leaf I might have to wash my mouth out with actual soap to get rid of the taste.
As a Guac fan and someone who actually has made it exactly like this for years. I was incredibly happy to see you restrain yourself and not use any cayenne pepper in this, because that would have obviously ruined the flavor. ;)
I'm so happy to know that my recipe of guacomole is super similar. Except of cayenne I add some some vietnamese chili pepper powder (homemade) instead :D
Check out the recipe: www.allrecipes.com/Recipe/255589/Chef-Johns-Classic-Guacamole/
"Don't make fun of them, just be happy you're not one of them",, Classic Chef John..
For the people commenting on not using a metal bowl. This is an old wives tale. Modern stainless steel bowls,
like the ones I use, are completely fine, and have zero effect on the food.
Hello Mr. chef, I have a situation. I can't decide between your humor, or your cooking abilities, but for now, I will choose both👍👍
Chikidy check yo self before you rickidy reck yo self when chef john is on mike he gone be bad for yo health
Pay em no mind, fellow Chef. That old tale came from people using those cheap aluminum bowls that turned everything grey. Now if you'd be so kind I would love to see your take on an egg salad sandwich.
I find adding some salsa verde adds some acid and a good flavor and keeps it from turning brown. Love your recipes. Thanks for the comedy and great cooking!
hi
His voice...the commentary...the humor...along with guacamole... Im done with the internet for tonight. Thank you for this peace
I prefer red onion for its flavor, if you haven't tried it in guacamole, I recommend giving it a try sometime. Definitely going to try your chopping/crushing technique next time.
I'm mexican, live in Mexico and I approve this
Avocado's are probably one of the greatest things ever to exist.
I love your humor! It's so hilarious even though sometimes it's not obvious your making a joke! Comedy here and there makes your cooking video perfectly balanced!
Hey there Chef John, I like to add a little garlic to my guacamole (coming from a Hispanic that lives 5 minutes from the Mexican border)...other than that, this video is perfection!
I am baffled by how much sympathy and joy radiate from every single one of your videos, Chef John. It's a feast!
"So I guess I don't like them after all" lol what a great husband!!
The first guac I ever made was pretty much even amounts of avocado and onion, blended in a food processor to a silky smooth texture. I then added a lot of garlic and lemon juice.
Served on top of Blinis (tiny russian pancakes) with shrimp and thin slices of parma ham.
It was amazing!
i always add garlic to my guac! that's how my mum makes it! garlic, onion, chillies, lime, avo, lemon, pepper, salt, cayenne.
Cayenne? Lmao
Seth B
nah bih
"...it sounds right, and apparently in this day and age thats all that counts". Low key throwin shade at the Donald
;)
+Food Wishes :o
+Food Wishes I love you so much Chef
A bit of marriage reality there at 4:35
broke my heart
lmfao i didnt catch that the first time xD
He knows the secret to a happy marriage.
At least she doesn't hate cayenne.
haha that was so funny
Why aren't we able to give some videos a Super Like? Lovely and traditional. Thank you Chef John.
Hahaha
the lime and lemon is killing me HAHAHAHA! love you Chef!
"My wife doesn't like them, so I guess I don't" GOLD
I was getting worried about the lack of cayenne but you didn't disappoint!
Servings: 1
Today is actually Mexico's independence day. Perfect timing, Chef!
Gotta love the sneaky cayenne!
If you add sliced tomato it becomes amaaaaaaaazing believe me.
Chef John is my spirit animal.
I think an avocado getting scooped out is one of my favorite things to watch and do with cooking. So satisfying when it comes out perfectly or as close to perfect as you can manage. :D
Made this and WOW! It took my guac to the next level! Thanks Chef John
Damn I love this man's cooking method
Even if there's absolutely no cooking involved :P
Nice to get a classic recipe every now and again.
I'm one of the 10% that hates cilantro :( Thanks for not making fun of us poor unfortunately souls, Chef.
Dear Chef John, thank you for all your videos - I am a real fan! I can't believe I'm actually about to do this but I think I can give you a quick tip! 😨
I lived in Mexico for 3 years, in Morelia, Michoacán home of the famous (and absurdly tasty) Haas avocados. In Michoacán guacamole is almost like a condiment - they add it to most of the dishes so I can honestly say that I know how to make it. One of the fundamental steps is that avocado flesh should not ever be in contact with metal! Apparently it reduces its taste significantly and causes it to turn brown to to natural oxidation process. I learnt that one should always use a porcelain blade knife and a glass or porcelain bowl. To serve, best to use either a small wooden spoon or a crispy tortilla. And yes, they also add a bit of unseeded tomatoes cubes. In my opinion these simple steps do promote the taste. I hope you find this useful. Please keep up your fantastic work, you are a great mentor to many of us. Greetings from Vienna, Austria. If you ever make it to the city of music, it would be a pleasure to meet you personally and tell you where you can eat the best Wiener Schnitzel in town. Best wishes!
Be the all star goalie of this delicious guacamole
Valentine's Day is NOT a holiday! You are the man!
my wifes favorite mexican food! awesome,,,thanks
Can't go wrong with some classic guacamole!
I love this guy LOL
he has a pleasant voice he gets to the point he explains everything great and he's funny
Can I just say I love ur voice. And it makes your videos THAT much better
This guys intonation is fantastic
I make mine with roasted Serrano peppers and a Jalapeno. So good!
Here in California, *every* day is Guacamole Day.
Oh, and I think Chef John mistakenly left out the footage showing him crushing 6 cloves of garlic and adding that in with the chili mixture.
My best friend and I were talking about making this for a possible game night and now this video turns up just hours later... It's definitely a sign.
I have to add garlic to mine.
Chef John, I have a FOOD WISH:
Could you PLEASE do a video on herbs?!
Specifically:
-when can we use the whole thing (stems and all)
-what ones should we use JUST the leaves.
-Are any too fibrous or not good to eat/cook the stems?
Thank you sir!!
My name is Erick R. Michel and I aprove this video. As a Mexican too.
This guy is like the Bob Ross of cooking!
Magic avocado! Great on toast, guac, with shrimp.....delish!!!
Nothing makes me happier than a good guacamole !!
Thank you for highlighting the plight of cilantro sufferers. As one of the unfortunates, I can say that there are two things that can be done to lessen the negative impact -- thorough crushing and acid. If cilantro (leaves only) is chopped superfine and especially if it is ground down like in the procedure shown in this video, I usually can't taste it in the dish. Also, very acidic preparations (like twice as much lime juice) helps to cover it up.
I never thought of cilantro tasting like soap, but now that you said it I get it and still love it
Topping with celantro is absolutely necessary. It allows those of us who can't eat cilantro know that we can't eat it.
Alternatively you could garnish with a bar of Irish Spring.
😂
Thank you, you just replicate my mother's dish. That's a real guacamole. ¡Hurra!
My mouth was watering the whole time
The thing about guacamole is that there's no secret. You can make it however the fck you like it and it's going to be $
Sure, throw in the maple syrup and sriracha while you're at it. Freestyle your guac all you want -- just don't make a video about it and call your concoction the "Classic Recipe." There's a LOT of bad guacamole in this world and the reason why is because of people who think that no matter what you put in there "it's going to be $." To be truly innovative in food, first you need to start with, understand, and respect the basics, the classics, the standards. Otherwise there is no context. The thing about great guacamole is, you start with this amazing ingredient -- the avocado. You can only screw it up from there. But a few things, like salt, like citrus, bring the prime ingredient into sharper focus. Garlic is a wonderful ingredient but it tends to take over the show. That's why it has no place in the classic recipe for genuine authentic guacamole.
Mmmm....maple syrup! And pumpkin!
Dear Chef John,
With all due respect to Mrs. Chef John - I love you!
My heart aches for you sad people who think cilantro tastes like soap. 😭😭😭
You have no idea what you're missing!
We have. That's why we don't eat it. We just cant help. Its all about taste
Sad, but more guac for the rest of us that like it.
Yo who said anything about guac? We just make it without, or with other stuff.
I was obviously talking about when the guac has cilantro in it which is 99% of the time in restaurants and 100% of the time when we (the cilantro lovers) make it.
I would eat dirt before I eat cilantro
Looks delicious! love the smear and chop method, glad to know I'm not the only one who does it!
I. Did. Not. See. You. Add. Any. Cayenne.
Oh no I didn't.
did you watch all the way?
5:15 you're welcome
It was a joke...
I kind of thought so but I had to take the opportunity to be a smart ass. I apologize! It's hard to sense sarcasm over the internet sometimes..
Yes I did watch him add the cayenne. That's the joke.
Love you Chef John! You are such an inspiration!
I like to add hard boiled egg whites to my guacamole and red onion. I grew up with my mom making it that way. Yours looks very delicious!
Great tip on crushing the peppers and onions with the salt and knife! I've never thought to do that but i bet it's fantastic!
Yum! You can never go wrong with guacamole!
Thank you chef John. It's mouthwatering. I love guacamole. Thanks again for this tutorial.
"...while I never had that theory verified by medical professional, it sounds right, and apparently in this day and age, that's really all that counts..." the fact that it's true really hurts
I'm a fan of tomato in guac. It cuts the richness.
In Mexico they add diced ripe mango, or peaches, or pomegranate instead of tomato to Special Occasion Guacamole. Delicious. Guacamole is made lots of different ways, but don't forget the salt and lime juice.
Uhm... No...? I'm Mexican and we don't do any of those things haha what even is a "special occasion guacamole"? Hahaha
I don't even like guacamole but this looks so good ugh
You're the kid Rock of your gauc
its 4am and im up watching how to make guac ..
As far as I know, garlic is generally put into the mixture as well, and additonally some pepper. Mexican friends insist that lemon > lime. Perhaps this debate has gone on for centuries in Mexico.
Thanks for always sharing such wonderful recipes!
You're my hero, chef.
An extraordinarily remote "Fast Times at Ridgemont High" reference is important in any good guac vid.
Anyway, guacamole is 100% literally my favorite sauce/dip of all time, with baba ghanouj at a close second, so I'm pleased to have another solid recipe. Long time fan here; thanks again for another great vid, John.
Cilantro is so good. Thanks for the recipe, John! I love a good guac.
Chef John you're the guacabest
that sad moment when you couldn't see chef John's reflection properly in the steel mixing bowl :(
hahaha I always check for his reflection but I'm never lucky
pretty sure i seen a video of his face b4!
I do the tomatoes as well... what about garlic? I love guac with red onion and garlic😋
Hi Chef John, you need a molcajete! I almost cried to see you recipe of guacamole, that's how my mom makes it. Every time I go to visit my family in Mexico there's guacamole like that on the table. Thanks for sharing!
You are a food genius. Great easy useful video. Thank you.
Guacamole is my favorite im definitely going to try this with my toddlers
The first time I ever had cilantro I actually had no idea. I told the waitress because I was so concerned, "I think someone accidentally poured soap in the black beans". She told me it was the cilantro and I didn't believe her at first. To me it tastes exactly like when shampoo gets in your mouth. Blech.
JOHN YOU'RE ON THE TRENDING PAGE!!!!!!
There is not really an authentic version every part of Mexico has a version, but now for some reason everyone loves Guacamole and now everyone in the world has a version.
Yum! You are one of the best showing and describing. Thanks so much for always making me smile and making me want to cook more. 😊👍🏼
I love your cooking 😊😍😊😍😘
Lol ! @ "so I guess I don't like them after all" 😅
I love your videos !.... glad to be a subscriber 😊
I do like mine with some tomatoes but yours does look delicious.
Love this guy.
Thank you for shouting out the people who can't eat cilantro. I love guac, but if I bite into a cilantro leaf I might have to wash my mouth out with actual soap to get rid of the taste.
I feel sorry for you
same
we'll never be able to replicate the same taste just using parsley in this ;(
cssNuramoN its horrible. you feel sick every time you eat it
Agreed.. it is the only thing on this planet that I absolutely cannot stand to eat.
Chef John... This holiday is a real holiday... :) A your recipe is great, you are a Guacamaster...
As a Guac fan and someone who actually has made it exactly like this for years. I was incredibly happy to see you restrain yourself and not use any cayenne pepper in this, because that would have obviously ruined the flavor. ;)
Awesome! Great to see a classic! Thanks, Chef John!
guac a mole guac guac a mole
Form the avocado, form the avocado....
how I love chef John!!!!
Nice! And you uploaded this on our anniversary of Independence :) viva México!
Some carne asada tacos with that guac!!!😍😍😍
5 hass avocados! In Perth Australia you need to be a millionaire for this recipe. Maybe I'll make half. Happy guacamole day!
What a nice community here in the comments. What a nice channel in general
I'm so happy to know that my recipe of guacomole is super similar. Except of cayenne I add some some vietnamese chili pepper powder (homemade) instead :D
As a Mexican I thanks you for share this recipe with the world, the end result looks like it came from a molcajete, great technique.
oh, that beautiful conical bowl! great lookin dip as well, chef.
I understand that this serves one person, so I assume that you can double it if you want to share?
Jeb Bush would love this video!