There’s no better way to spend a balmy Texas night than at a table in Joe T. Garcia’s enchanting poolside garden with a pitcher of icy margaritas and a bowl of their legendary guacamole. Use perfectly ripe, small, black Hass avocados to make the dish; buy them a few days ahead of serving so they can ripen on a kitchen counter. If you have the time to make your own chips by deep-frying triangles of corn tortillas, you won’t regret the effort.


  • 2 ripe Hass avocados
  • ½ small white onion, diced
  • 1 tomato, diced
  • 1 serrano chile, seeded and minced
  • ⅓ cup minced fresh cilantro
  • 1 tablespoon freshly squeezed lemon juice
  • Salt


Halve the avocados. Remove the pits and scoop out the avocado flesh into a medium bowl. Coarsely mash the avocado with a fork. Add the onion, tomato, chile, cilantro, lemon juice, and salt to taste. Mix well and serve immediately.


4 servings