Appetizer: Mexico – Jalisco, Western Mexico – Guacamole con Chicharrón (Guacamole with Crispy Pork Rind)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 3 ripe avocados, approx. 1 lb 8 oz (680 g) total
- 2 tbsp (30 ml) fresh lime juice (about 1-2 limes)
- 1/2 small white onion, finely chopped, approx. 2 oz (60 g)
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (4 oz / 115 g) chicharrón (crispy pork rind), coarsely chopped
- Tortilla chips or warm totopos, for serving
- Lime wedges, for serving

Instructions

Short Description:
A creamy, slightly chunky guacamole made with ripe avocados, bright lime, chopped white onion, and fresh cilantro, finished with a crunchy topping of crispy chicharrón (pork rind) for savory contrast.

Regional Notes:
This Jalisco-style guacamole emphasizes very ripe avocados and a simple, bright seasoning of lime, onion, and cilantro. The defining regional twist is the generous topping of crispy chicharrón, added just before serving to keep its crunch and add savory depth unlike more generic guacamoles.

1. Halve and pit the avocados, scoop the flesh into a medium bowl and immediately pour in the lime juice. Mash with a fork to a chunky texture, leaving some small pieces for body.
2. Fold in the finely chopped white onion and chopped cilantro. Season with salt and pepper and taste; adjust lime and salt as needed.
3. Reserve about 2 tbsp (15 g) of the chopped chicharrón for garnish. Gently fold the remaining chopped chicharrón into the guacamole for a bit of distributed crunch.
4. Transfer the guacamole to a serving bowl and sprinkle the reserved chicharrón over the top so the garnish stays crisp.
5. Serve immediately with tortilla chips or warm totopos and lime wedges. If preparing ahead, refrigerate guacamole covered and keep the chicharrón separate until just before serving to preserve its texture.