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Guacamole with Mayo/Sourcream

I can hear you all screaming now. Guac should never have either of those wretched ingredients! Ugh, what are you thinking!? However, innumerable recipes (even Emeril's) call for one or the other. And I worked in a Mexican join that used sourcream. Folks raved about the creaminess and tang. And most of the US doesn't have easy access to ripe avocados, and the ones they get are expensive.

So really. Just how irate would you be if you liked a guacamole that you were served at a restaurant and later found it had one of the above ingredients? I'm not talking vegans who know to ask their server.

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  1. I don't care what Emeril says - proper guacamole doesn't have either.

    I see both as a faux "cheap extender" suitable only for those who just don't know or care. If you've ever had a real "chunky" guacamole (or at least had one where a bit was creamed and the rest had some texture) you'd understand the difference.

    Now, I might taste such a concoction and find the flavor enjoyable, but I wouldn't mistake it for the real thing.

    Expensive? Yeah - and you can't depend on finding sufficiently ripe ones when you need them - but then lobster is expensive, too, and you don't try to pass of surimi instead.

    1 Reply
    1. re: wayne keyser

      this is just a subset of the never ending authenticity thread.

      barring health and religious issues, i have no problem w/ the concept if it tastes good and like a guacamole variant. for me if it tastes good then it's "real" enough for me

    2. Adding mayo or sour cream might, with interesting ingredients and a nice ripe avocado, make a pleasant Avocado Dip; but it won't be an authentic Mexican Guacamole. Personally, I believe there should be more avocado dips out there and I think I'll play with that idea.. but true Mexican guacamole is ideally a pleasant relish that aids in the digestion of what is essentially a culinary tradition made up of starchy food. I live an agricultural area with a significant and long-established population of 1st, 2nd, and even 3rd generation people originally from Mexico. I've ordered guacamole in numerous neighborhood Mexican restaurants from Watsonville to King City. The overwhelming majority of guacamole is simply a chunky salsa with avocado in it. Here you find the thicker green avocado dip in the Mexican restaurants that are more geared for an Anglo clientele. I remember having mayo-laden avocado dip in the 60s and 70s. We were under the delusion that we were making this exotic guacamole stuff.

      1. Sour cream or Mexican crema, ok if you must, but mayo? Yeeeeccchht! The famous Mexican holiday is NOT Cinco de Mayo(naise)!

        1. For the most part I tend towards the purist side and stick to cumin, lime, garlic, salsa verde and tomato to flavor my guacamole, though I do get sniggers of contempt from friends who think my recipe is too "fussy." So I challenged my friend to a "guac off" with a friend to redeem my chunky dip. I toiled away for 15 minutes while she simply scooped up her avocado and mashed it with sour cream and a couple other seasonings.She won decisively. If it tastes good, why not?

          1. I'd get upset. I hate sour cream/mayo in my guacamole.

            1. I would surely know if either was added to stretch out the avocado. I would not be impressed by the creaminess or the tang. I am more impressed by the texture, and flavor of good avocado than guacamole with fillers. I doubt I would be irate, but depending on the ratios, I might not return to the place. If they are skimping on something so simple, then I doubt that other menu items are going to be good. Cost might play a role, but I might be spoiled. I live in Chicago and can regularly get Hass avocados for 2 or 3 for 1.00.

              1. I have no problem with people creating interesting combinations that deviate from "authenticity", whether it is avocados with non-traditional add-ins like mayo or sour cream or a drink made with lime juice, gin, and pomegranate juice. I do object to calling it guacamole in the case of the avocado dip, or a pom margarita in the second case. Make whatever appeals to you, but be equally creative in coming up with a new name for your new concoction. Don't co-opt culinary language to the point of making it meaningless. When I order guacamole I don't want mayo, when I order a margarita, I am expecting tequila!

                1. when it comes to guacamole for me the less ingredients the better. I would not make mine with sour cream, or mayo.

                  6 Replies
                    1. re: Sean

                      if at home, hubby and I stick strictly to an avacado mixture with all the classic spices as well as some tomatillo thrown in. Sometimes some tobasco green for some spicy measure. Very good. but no mayo-sour cream.

                      However, if I'm bringing something to a church function, baby shower, where it sits out for a long time, I ALWAYS put a lot more lemon juice instead of lime in my at home guac, and I add mayo to the mix. if it's 8 avacados it could be 1 cup to 1 and a half...it's all by feel , etc. It's definately a lot more dippy. I've gotten nothing but compliments. it lasts considerably longer, and will never develop a brown spot. It's better for making ahead to. It's a nice stretcher when you are feeding two hundred people, and making several other dishes and the 25 avacados you purchased JUST aren't quite there yet. ;)

                      1. re: sommrluv

                        If you leave some of the pits in the guac, it will stay green far longer than the addition of lemon juice. It will stay green for a few days. If someone tries to eat one of the pits out of the bowl, then, well, that's Darwinism at work.

                        1. re: gordeaux

                          That's actually been disproved - or rather, it does work, but only insofar as the pits help keep oxygen from getting to the guac, which a closely-applied layer of plastic wrap will accomplish more effectively. See http://www.straightdope.com/mailbag/m...

                          1. re: BobB

                            thanks BobB.
                            Sorry for posting inaccurate info.

                      2. re: Sean

                        I know, I am shocked anyone adds this to their version of guacamole.

                    2. I have never heard of using mayo in guac. Sounds absolutely disgusting! And I agree with the others - it is not guacamole.

                      1. I love avocados and to me the perfect guacamole is just mashed avocado, some lime or lemon juice, a touch of garlic powder and a little salt. Nothing else. Now I have used sour cream because the avocado was on the small side. It was creamy and okay, but not something I would do on a regular basis. Mayo, never, and I do like mayo.

                        I found a new tasty treat with avocado, though, that I have been meaning to share. I was having an odds and ends lunch one day, so I had some fruit, a hard boiled egg, a little guacamole and some cottage cheese. I mixed some of the guacamole into the cottage cheese, and man was that good! I do season my cottage cheese with Nature's Seasonings and some dill. Combine that with the lemon/garlic and salt, and it was a whole new entity. I thought it was really good!

                        1. Agreed... Heresy! If God meant... oh, never mind.
                          I'm pretty much with swsidejim. Less is more. It has to have salt and lime in it.
                          thew: I would disagree with your premise to the extent that fresh guacomole is not meant to be diluted or violated unless they advertise it as "our special house recipe" or some-such caveat. When it is loaded up with onion and tomato or diluted with sour cream, you are not only getting unreal but are getting gypped.
                          I like it when you have the option of "made at the table" guacomole. Then you can have in it what you want. I ate at a so-called Mexican restaurant where they had regular, pre-made (which was bad) and "made fresh, at the table". We decided to give that a try. The tray arrived with the usual ingredients for guacomole. The guacomoliologist started working away and then I saw him splash something liquid into the molcajete from a bottle on the cart. I said whazzat? He said, some kind of oil! I don't remember what, specifically. He said, 'that's the way we make it here". Well, it tasted like crap! The oil threw the whole flavor off.
                          On the other hand, we recently had guacomole nachos. They made this fresh, blended topping which I think had enough liquid from lime, jalapeno and cilantro to make for an almost runny topping. It was spicy and delicious and we were pleasantly surprised!

                          3 Replies
                          1. re: Scargod

                            Not even a leetle onion or tomate, esse? My Hispanic New Mexican in-laws add a little tomato and onion and ground celantro seeds.
                            I had Gypsy descendant professor at UNM tell me that "to Gyp" is a racial slur. You wouldn't the politically correct police gettien' ya would ya?

                            1. re: Passadumkeg

                              Pass, You not-PC Neanderthal! Gyp can be an insinuation or slur that all gypsies steal. I doubt too many make guacomole.
                              me gusto minĂºsculo pieza. Fresh garlic, fresh jalapeno, ripe, firm tomato, Texas vidalia onion, lime juice. Not so much of any that it detracts from the luscious avocado.

                            2. re: Scargod

                              "When it is loaded up with onion and tomato ..." Huh.. hmmm.. the only places I've ever had guacamole that didn't have onions, fresh garlic, chopped chilis, chopped tomatoes, cumin, (probably) cilantro, and fresh lime or (rarely) lemon juice was in the homes of persons with no ethnic connection to that huge country south of us.. or from "Mexican" restaurants geared for persons with no ethnic connection to that huge country south of us. I still maintain that true guacamole is a relish (like salsa or chutney or pickled onions) that is served with food to aid digestion.. not a dip for chips. That it tastes lovely on a chip is nice.. but I'd rather ladle it over my tamale or rice or beans.

                            3. I had never, ever heard of sour cream or mayo in guac, maybe because I live in SoCal and we have lots of avocados here? I had always heard that my SIL makes a mean guac, that it was THE BEST! I was stunned when I saw it for the first time and it was loaded with mayo, no tomatoes, no chiles, no cilantro, no onions, nothing that even barely resembled guacamole. If you want to call it avocado dip, that's one thing, but don't insult the avocado by calling it guacamole.

                              1 Reply
                              1. re: Foodnerds

                                I grew up in Southern California, and my family definitely made "guacamole" with mayonnaise when I was a kid in the 1970s. It wasn't until I was a little older and started paying attention to my food, and realized that the guacamole we were served in restaurants tasted more "avocado-y" that I realized I preferred guacamole made with only avocado, and I've never looked back.

                                Mayonnaise and sour cream both taste good with avocado, and there are a couple of old school Mexican places around Los Angeles that I suspect use one or the other in their guacamole (Lucy's El Adobe, Barragans in Echo Park come to mind). I guess I don't have the same negative reaction to the idea that others do on here -- although I personally prefer my guacamole unadulterated with mayo/sour cream, I wouldn't stick my nose up at an avocado dip that included it, so long as it tasted good :-)

                              2. It's ok to add these *if* it's called "avocado dip" or "avocado mayo" or "avocado spread" but *not* if you're calling it "guacamole"

                                  1. I wouldn't call it guacamole but the Washington Post had a recipe with guacamole, sour cream, pico de gallo (chunky) for fish tacos. It's good but when you come right down to it, what you'd add to fish tacos, only not mixed together.

                                    1. i use neither. It is just not right. But, one night I needed guac and there were no avocados to be had. Tried the neighborhood Mex. restaurant, they could not sell me any as take out, they were low. DH went to the grocery, I told him to buy Calavodo, neglected to tell him that it was in the dairy section, not in produce. He brought home some brand that was really disgusting. It was loaded with sugar! Their customer service site got a hot letter from me about the nasty stuff. Idiots they are offered me coupons for more!

                                      1. Interesting takes on guacamole. My own preference is for good avocados, onion, garlic, serrano chiles , lime and cilantro but I have used a dab of sour cream on occasion, especially if the avos are kind of watery. It acts as an emulsifier.

                                        3 Replies
                                        1. re: EdwardAdams

                                          Don't knock it until you try it.

                                          I bill mine when I serve it as an avacado dip or a guac dip, and list ingrediants on the back of the card. Letting guac set out for four to six hours is unappetizing, but if you have a proper bowl and can replenish ice, you can have an avacado based dip with mayo that will not turn colors. If you have brown guac, people won't eat it.

                                          I am also the only person who ever serves oysters or pork bellies or offal or beef of any sorts at these gatherings, so I tend to bring a lot of dishes

                                          And if anyone never veered outside the lines of classical and pedestrian, what a sad culinary world we would live in.

                                          1. re: sommrluv

                                            If my guacamole sat out for more than an hour, I would think I made a mistake in its preparation.

                                            1. re: EdwardAdams

                                              You must be one of those americans who pay no attention to serving sizes than.

                                              Because I make dip for about 200 people. I would certainly hope it lasts more than an hour.

                                              I'd like to add I've never brought home leftovers.

                                        2. actually, not talking authentic Mayo would taste wrong to me, Sour cream maybe, but it would be easy to tell and not my preference

                                          1. I put a thin film of mayo on the top of my guacamole, then stir just before serving. What I don't put in is cilantro or onions.

                                            I also like to sprinkle queso fresco over and garnish with some chopped tomato. Only not until they find out where the killer tomatoes are coming from.

                                            1. I find it SO annoying when they cheap out and use sour cream. I'm lactose intolerant and found out the hard way to always ask what's in it now. Grrrrrr....

                                              1 Reply
                                              1. re: fickle

                                                avocado (very ripe, mashed but chunky), tomato (chopped fine), garlic (minced), onion (grated, just a wee bit), lemon juice, salt, pepper -- es todo y rico. This is a recipe from the Sunset Southern and Southwestern Cookbook circa 1970. No idea if it's authentic but then again I don't recall ever being served guacamole in Mexico, so who's to say what is authentic?

                                              2. I lived with a family in Queretaro, Mexico for a while during a college exchange program. They never used either mayo or sour cream. It was just avacado, chiles, salt, lime, and onion. Oh, and tomatoes. That was good stuff.

                                                But here in the US, so many people make it with that stuff. I'm always saddened when my husband tells me how much he likes my friend's guacamole, which she makes with sour cream. Bummer.


                                                1. My only criterion for finding a recipe acceptable is whether it tastes good. Sour cream in guacamole is just fine with me. However, I do have a quibble about calling it "guacamole." Call it something else, or even, "guacamole with sour cream." Just don't call it "guacamole" and disappoint someone who was expecting the real, unadulterated thing.

                                                  The most egregious example of this that I can think of is what has happened to the term "martini." A martini used to mean a drink made with two parts of gin to one part of vermouth. (Okay, I'll admit, that later, three to one was a more common ratio.)

                                                  Then James Bond came along and, suddenly, martinis were being made from vodka. But you will notice that, in the books, Bond always specified that he wanted a "vodka martini," which was acceptable, but just barely, somewhat the same as asking for "guacamole with sour cream."

                                                  Next, around 1995, bars started listing dozens of "martinis," made from any ingredients you could think of, as long as one of them was vodka or gin. The deterioration of terminology continued. Recently, I saw a drink listed on a restaurant menu which contained neither vodka, nor gin, but was still referred to as a "martini." The word "martini" has come to mean: "an alcoholic mixed drink, usually containing vodka or gin."

                                                  Lest the same thing happen to our beloved guacamole, let's be precise in our terms. (Meanwhile, I will go try to "get a life," since I obviously take this stuff too seriously.)

                                                  1 Reply
                                                  1. re: gfr1111

                                                    I'm with you. I don't want any sissy drink, either!
                                                    Naah, we don't take this too seriously... That would mean calling someone out into the parking lot! I haven't had my nose bloodied yet, so it's just good, clean fun (as I see it).
                                                    Let's have a guacomole (or whatever the bastardized stuff is called) food fight! Anyone want to meet at Aunt Chilada's for that?

                                                  2. I first made guacamole about 35 years ago, the recipe I used was from a Sunset Mexican Cookbook. It said you could use mayo as an option. Made it that way for a long time and people liked it. After awhile I discovered I liked it better without mayo and have made it that way for the last 15 years or so. My basic recipe is: avocados, celantro, lime juice, chopped onion, chopped tomatoe and I use pickled jalepenos for both heat and saltiness.

                                                    2 Replies
                                                    1. re: jackrugby

                                                      If you can get your hands on fresh jalapenos, go for it. You may need to add a pinch more salt, but the flavor is much cleaner than the pickled varieties. Here in Texas, these people might put pickled jalapenos in their toothpaste, if they had the opportunity. As much as I enjoy eating them on nachos and fast food "Mexican", the fresh are the only things that go into my guac now that I have tried it. They also last a long time in the fridge if wrapped properly and uncut.

                                                      1. re: jackrugby

                                                        Sorry, Sunset Press is about as authentic to Mexican food as Downeast Press is to to real Maine cooking. My Hispanic in-laws taught me New Mex. cooking 35 years ago too and....mayo was used only for turkey, stuffing and green chile sandwiches after T-giving.

                                                      2. Never, never, never, never.
                                                        If I were out, I'd notice a difference and would figure it was either not as good or different depending on how good it was.
                                                        I make my own guac. It's not that expensive and it's very tasty. It's avocado accented a bit with other flavours. It's not a green dip.

                                                        It would bother me if an avocado dip was being passed off as guac. Call a spade a spade is what I always say.


                                                        1. So if mayo is so bad in guac, what do Mexicans who cook do with all that mayo that I see sold in Mexican groceries?

                                                          10 Replies
                                                          1. re: jackrugby

                                                            Cinco de Mayo Parties! (I'm sorry I just couldn't resist.) They use it on to kill for porks sandwiches.

                                                            1. re: jackrugby

                                                              Whatever he said.... They don't use it in guacomole, I'm pretty sure. Great on tortas.

                                                              1. re: Scargod

                                                                Have you never heard the Hellman's ship load sinking joke and when the Hellman's didn't didn't arrive in Vera Cruz it was because the Ship Cinco de Mayo! Jeeesh!

                                                                1. re: Passadumkeg

                                                                  Mayo is used a LOT on sandwiches (frequently w/ Pan Bimbo), with hot dogs, and on grilled corn. Just my experience living in Mexico for a few years and growing up w/ a Mexican mama:)

                                                                  Family recipe: aguacate (Spanish for avocado) minced garlic, freshly squeezed lime juice, salt, chile serrano, tomato, cilantro, and minced onion. My mom will also add a splash of olive oil as an oxidation barrier. Her great great grandparents came from Italy and Spain..so maybe that's why she grew up w/ the olive oil addition? Mixing in some smoked oysters makes a tasty dip variation....but it's not guac;)

                                                                  Mayo or sour cream? Blechh! I also hate when it's loaded up w/ cumin and/or chili powder.... Never seen either while living or traveling in Mexico.

                                                                  1. re: QSheba

                                                                    Yes, mayo is the reason I mentioned pork tortas from road side vendors. I know mayo is used a lot, just not in Guac. I remember eating avacado halves, south of Juemas, filled with a dollop of homade mayo and ringed w/ fresh shrimp. One of my favorite memories of youth (I'm an old faht, ya see.) Was in the very early 70's as newly weds and newbee teachers, driving our 1967 VW camper down the east coast of Mexico and back up the west(Avoiding Mexico City) one summer vacation. My old family (1580's), New Mexican in-laws taught me to make mayo using lime juice. Gotta find farm eggs and do that again.

                                                                    1. re: QSheba

                                                                      Now this is fascinating... Is there an area in Mexico where adding olive oil to guacomole is common? I had "made at tableside" guacomole once where the guacomologist especialista added olive oil, which made it too soupy and ruined the flavor, as far as I was concerned. Might be OK with less and better quality stuff? Just never heard of adding olive oil till you mentioned it.
                                                                      The other thing is, I've never heard of Mexican olives or Mexican olive oil. Do they exist? Is there no climate like in CA?

                                                                      1. re: Scargod

                                                                        When Mexico was a colony of Spain, olive cultivation was forbidden. Spain wanted to sell olive oil to the immigrants, and of course, the native population had no taste for olive oil. I believe that there is now some olive cultivation in Mexico, they certainly have the climate for it in some regions, but most Mexican cooks seem to chose lard or corn oil at this point, although I have seen some Veracruz recipes that call for olive oil.

                                                                        1. re: dkenworthy

                                                                          As I said, my mom's ancestors were Italian and Spanish....she also grew up on the Gulf Coast just south of Veracruz, so that could be why they use a lot of olive oil in their cooking. I grew up thinking olive oil was "normal" :)

                                                                        2. re: Scargod

                                                                          Mexico produces outstanding Olive Oil in various places... but in some places (including among very Spanish immigrant communities) Lard is preferred over Olive Oil (sometimes for economics, other times for gustatory pleasure)... but Olive Oil is quite commonly available & used (particuarly in the cities and in certain regions).

                                                                  2. re: jackrugby

                                                                    tortas, elotes, turkey sandwiches, ham sandwiches, chicken salad, tuna salad, cole slaw, potato salad... Just because they it is sold in a Mexican market doesn't mean mayonesa should only be used in guacamole.

                                                                  3. I was watching an old episode of Cook's Tour with Anthony Boudain. He was in the Mexican state of Oaxaca. He pointed out that their version of guac is more like a sauce and not as thick as the guac I'm used to. Anyone know anything about this?

                                                                    1 Reply
                                                                    1. re: jackrugby

                                                                      I don't think there was a particular style (like Oaxacan), to this CT Mexican restaurant, but I am reminded of recently where we had spicy and delicious guacomole on chips (as "nachos"). I think there was a fair amount of fresh pepper (probably seeded jalapeno), cilantro and ?, which made it almost but not quite runny. I'm sure it was blended. I found a few, small chunks of avocado in it. Sure was good!

                                                                    2. I know it's not authentic, but I live in SoCal and we have avocados year-round. Sometimes they're pretty watery and not very flavorful, so I look for ways to make the guac more tasty. I have been known to use just a small bit (teaspoon) of mayo if the avocados are not soft enough (to 2 or 3 medium avos). It does seem to help make them more creamy. Recently I've added just a bit of creamed horseradish instead, if the avocados don't have much flavor. This is, of course, along with tomato, green onion, garlic, cilantro, cumin, a little hot sauce and a bit of lime juice. I doubt it's purely authentic, but it sure is good!!!!

                                                                      1 Reply
                                                                      1. re: Midlife

                                                                        OK ... here's one for you .... my late great husband made his guacamole (for which he was famous) with shallot, lime juice, garlic, tomatoes and crumbled bacon. (sitting back .... waiting for your collective gasp). He was a stickler for authenticity, but also was one of those people who always thought he knew a better way to do/cook anything. Im sure he would have tried it with sour cream, but never with mayonnaise. And btw - what school of thought makes these two interchangeable?

                                                                        And while we're traveling far afield .... Nigella Lawson has a recipe that includes bleu cheese -- she calls it Roquamole. It sounds VERY rich, not sure I would like it, even though I love avocado and I love bleu cheese.

                                                                      2. We have friends that we visit every year that live outside of Ixtapa, (Way outside!) and they make a type of Guac that is pureed in a blender, and used more as a sauce, It totally rocks with either breakfast huevos or homemade Carnitas. just avos,chilies,salt and enough water to thin, Unbelievable!

                                                                        1. Tuesday, the 26th: Baja's, West Haven, CT; Irate as hell. I would have thrown a hissy-fit had it not been that the sour cream diluted guacomole sauce actully tasted good on my carnitas taco. http://www.chowhound.com/topics/16433...
                                                                          I asked the waitress, "Is this guacomole?" "Yes", came the reply. It seemed recently freshly made but should not have been called guacomole....

                                                                          1. It seems to me that this is just a variation on the cheese-on-everything mentality that's besetting North America. We have turned into a bunch of eaters who are enamored of that slippery, creamy, gooey flavour and texture profiles that sour cream, mayo and cheese give to foods. I think these things have their place but I also think it tends to literally bury some more subtle aspects of flavour and texture. Guacamole is one good example. Made traditionally, it would have the richness of a good ripe avocado, but still taste light from the spark of lime, cilantro and whatever other vegetal ingredients that you put in it. Mayonnaise would give it a more onctious consistency but, frankly, I prefer it without. The same thing has happened to hummus and baba ghannouj. Both of those should have creaminiess provided by the chick peas or the tahini, but people have begun adding mayo to this also. I think it does the original recipe a disservice as it blots out the essential flavours of the dish.

                                                                            I don't think we HAVE to cling to traditional recipes if we can improve on them, but I sometimes think we get stuck in a rut where we want everything to have the same kind of flavour characteristics and that limits our ability to appreciate the differences in foods.

                                                                            1. Just NO to either.

                                                                              I might eat the one with sour cream, depending.

                                                                              If there was mayo in it (gross) I would send it back.

                                                                              1. i can't believe how many people are crying"gross" without having tried it 1st.

                                                                                very unchowish in my opinion

                                                                                4 Replies
                                                                                1. re: thew

                                                                                  I agree. I posted much earlier in this thread on the topic, and my own experiences, in particular, with mayo in guacamole. I grew up with it, and it contributed to both my love of the avocado and guacamole. Fact: mayo and avocado taste GOOD together.

                                                                                  There is definitely something to the purity of avocado, alone, and that is great, and authentic and otherwise. But I was personally surprised by the number of people (including the instigator of this thread, btw, which set the combo up for the pinata at the get go), who just had "yuck" to say with little else to offer.

                                                                                  Avocado and mayo are lovely together. My favorite sandwich in the world involves both, together. They (mayo, avocado) may not make a traditional guacamole as we know it now, but it's not the right reaction to say "gross" with out more.

                                                                                  1. re: DanaB

                                                                                    That was actually the point of the thread when I started it. Many, many people like guacamole with one or the other in it. And I bet that some of the folks calling foul would notice a difference, but might love it if they didn't know what it was.

                                                                                    1. re: DanaB

                                                                                      I regard mayonnaise as gross in general and I certainly don't want it anywhere near my aguacate. But that's just me. Guacamole to me is mashed avacado. Some things just don't need to be messed with.

                                                                                    2. re: thew

                                                                                      I've tried it and I'm not crying "gross", I'm just saying that if I order guacomole it should not be too diluted with anything. Recently, at one Mexican place I was served just simply, mashed avocado. I want the natural nuttiness of the avocado to come through. If that is lost, in added flavors, then I think it's wrong and you might as well be using mashed potatoes.
                                                                                      We were talking guacomole... I like mayonaise, balsamic vinegar and other things on avocado.

                                                                                    3. As the self dubbed Tonacatecuhtli (Aztec God of Creation, Food & Conception) of Chowhound and Skeptical of Tomatoes in Guacamole... I declare the following:

                                                                                      > Mayo... .absolutely never... has nothing to add. Now if you are making a Guacaioli that is a different story.

                                                                                      > Crema or Milk (only if its high quality)... and if its meant to be a thinner sauce

                                                                                      > Taco or Guacamole Seasoning.... now wtf do you think Moctezuma gives gringos the Revenge?

                                                                                      But there are many regional variations in Mexico... including diced Nopales, Chicharones, Chives, Grapefruit, Dried Chiles Shrimp or Fish etc., I think there is a wide range for good results.

                                                                                      1. Addint these ingredients reminds me of that "Imo" stuff they used to sell at the store in the refrigerated section... you know as in, "imotation" (yes, I realize it's spelled wrong, I haven't seen it in recent years, but it was a nasty pureed combination of stuff that was meant to taste like guacamole)
                                                                                        But... I do know, as a kid, we had an avocado tree, and the best thing for a ripe avocado was to spread it on some toast with a little mayo... Man that stuff was good.
                                                                                        So, while adding to guacamole might put me off a bit... don't knock the flavor-combination till you try it.

                                                                                        1. I am not opposed to the combo of avocado and mayo/sour cream. I love a turkey sandwich with a thin layer of mayo, some smushed avocado, a bit of smoked cheese, and duh, turkey. BUT if I ordered guacamole in a restaurant and got mayo/sour cream, I would not be very happy about it. Would I scream "GROSS", no, I wouldn't, but I would never again have guacamole in that particular place.

                                                                                          1. is this what was wrong with my guacamole? we went to San Francisco recently, ate at 2 mexican restaurants, ordered guacamole at both, and what came to the table was some sort of silky smooth green concoction that had tomatoes and onions in it. it tasted nothing like avocado, and imo, was inedible. i could not believe that chicago has better guacamole and now i don't take it for granted.