The Blog of Anna Boiardi

Guacamole – Palmilla Style

This summer I had the great fortune of spending a few days at the Palmilla Resort in Los Cabos Mexico. Besides being beautiful and relaxing the food was incredible. Coming from an Italian family, Mexican food was not something that was served in our house but it’s definitely a cuisine that I have to come to appreciate and enjoy.  I spent some time with Rodrigo Bueno, one of the executive chefs from Palmilla and he shared his recipe and tips for the perfect Guacamole – just in time for Labor Day weekend!


(serves 10 people)

10 Ripe Avocados

2 Serrano pepers (apporx 2 1/2 ” in length)   -finely chopped

4 Limes –

3 tablespoons cilantro – chopped

6 tablespoons salsa mexicana (recipe to follow)

Salt and Pepper to taste



Cut avocados in half and scoop out insides with a spoon. Place avocados in a large bowl.  Squeeze juice of the 4 limes over the avocado and puree with a fork.  Add salt and pepper to taste. Mix in peppers, , cilantro and salsa mexicana and serve.



4 tablesoons diced yellow onion

2 tablespoons chopped fresh cilantro

3 large rip tomatoes diced

4 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

Combine all ingredients in a bowl , mix well and serve.


While taking a cooking lesson with Chef Bueno he shared some of the following tips:

When working with serrano peppers (or any spicy variety) the heat lives in the seeds and the white veins so remove both if you less spice.

When chopping cilantro be sure to include the stems – not just the leaves – as the stems hold a lot of flavor.

Be sure to add lime juice to avocados right away – the acid in the juice will inhibit the avocado from browning.

Thanks to Chef Rodrigo Bueno for his great tips and delicious food!

PS  – For anyone who is interested Palmilla will soon be offering cooking classes at their resort!




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