Amy Kushnir of My Texas Today prepared Top Shelf Guacamole with Chef Rambo Saucedo from Cantino Laredo on News 8 Daybreak Saturday, June 29.


  • 1/2 fresh lime, juice only
  • 1/4 tsp. salt
  • 1/4 tsp. granulated garlic
  • 1 large or 2 medium avocado, scored 1/2
  • 2 Tbs. red onions, diced 3/8
  • 2 Tbs. fresh jalapeno, seeds removed, finely diced
  • 2 Tbs. cilantro leaves, finely chopped
  • 1/3 cup fresh tomatoes, diced, 3/8


  1. Cut avocado in half and remove the seed.
  2. With a dinner knife, score the avocado onto 1/2 lines, turning knife long wide and cross wide to form 1/2 squares.
  3. Take avocado half and place a bouillon spoon between the skin and pulp of the avocado.
  4. Remove the pulp and place onto the mixing bowl; do the same with rest of the avocados.
  5. With two forks, mash the avocados to make a chunky paste.
  6. Add the lime juice, salt, garlic, onions, jalapenos and cilantro. Mix well with rubber spatula.
  7. Add tomatoes to guacamole and gently fold until well mixed.
  8. Transfer the guacamole to a chilled soup bowl.
  9. Garnish with tomato wedge and serve with tortilla chips.

Makes two to three servings

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