Once you make this Homemade Chunky Guacamole recipe, you’ll never go back to blended or to store bought guacamole.

For more ideas of what to make, check out all of our recipes.

My cousin and I were in Florida years ago, visiting our grandma. There was a fruit stand set up in her community, so we walked over to buy an avocado to make guacamole. The woman manning the stand told us she would only sell us the avocado if we made guac the right way: Homemade Chunky Guacamole.

Up until that point, I would make blended, smooth guacamole. It was how it was served tableside at our local Mexican restaurants and I never thought it should be different.

But this woman assured us that was wrong. Very wrong.

And since we were now hungry for guacamole, we assured this woman that we would make it the right way. Then asked for her authentic chunky guacamole recipe.

I’ve been using her recipe, basically, for the last decade or so. I do make a slight change, which is my secret to life-changing guacamole. I use Parmesan cheese instead of queso freso. Yes. I know, I know. Sacrilege. But it makes this guacamole.

Pete asks me all the time to make this for parties, and it’s always the first thing to go.

It’s the Parmesan. Trust me.

Did you buy too many avocados for this recipe? Use the rest in something from our Delicious Avocado Recipes list.

Homemade Chunky Guacamole Recipe

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Homemade Chunky Guacamole Ingredients:

• 2 avocados
• 1 large tomato
• 2 small onions
• 1 bunch of fresh cilantro
• 1/2 teaspoon garlic powder
• Ground pepper (to taste)
• 1 to 2 tablespoons grated Parmesan cheese
• 1 lemon

How To Make Homemade Chunky Guacamole:

Cube the avocado.

It’s easier to do it in the skin because then it’s not messy. Make sure the cuts are relatively even. This is a chunky guac recipe, so you wanna try to make the pieces uniform.

Add the avocado to a serving container.

Chop the tomato.

You want to chop more tomato than onion … unless you want your guests to have dragon breath. Add the tomato.

Chop the onions.

Now, a little aside: If you’re a glasses wearer, switch to contacts. The contacts block your eyes from the onion mist that makes your eyes water. I can cut onions for days and not shed a tear. Add the onion to avocado.

Chop the cilantro and add it to the mixture. Stir carefully.

When everything is in a bowl, top it with a layer of garlic powder, a few pinches of pepper, and mix. Shake a bit of Parmesan on top.

The Parmesan should replace any salt, but you can add a pinch of salt if you need to. I always just add more garlic power and parm if I feel like it needs a little more flavor.

But, keep in mind that you’re going to be serving this with tortilla chips that are salty. So when your guests (or your family) are eating this, they’ll already be getting a lot of a salt taste from the chips. So, you can get away from adding additional salt to this and no one will know. Just taste test it with a chip and you’ll understand what I mean.

Chop your cilantro and stir it in.

Squeeze half a lemon on top, and you’re golden. Well, you’re green. Not brown (which is why you need the lemon; it prevents oxidation). And, I much prefer lemon over lime. It brightens it up and gives it a lighter, more citrus feel.

Do you make your guacamole chunky or smooth? Let us know in the comments.