James Beard

Author and Educator

This deliciously simple version of the classic Mexican dip comes from Beard’s 1974 book, Beard on Food.


About 2 cups


  • 2 good-sized avocados
  • 1 or 2 green chilies, seeds and ribs removed, chopped
  • 2 tablespoons lime juice
  • 1 to 1 1/2 teaspoons salt


Mash avocados well with a fork. Add the chilies, lime juice, and salt, combine thoroughly. If you are not using the guacamole immediately, put the avocado pit in the mixture or cover tightly with plastic wrap to prevent it from darkening.