14 Expert-Approved Ways To Upgrade Your Guacamole Game

It's healthy, it's creamy, it's packed with flavor, and it's the one thing that will make nachos, tacos, toast, and deviled eggs taste even more delicious. Guacamole was originally made by the Aztecs, who called their creation āhuacamolli, meaning avocado sauce, and people around the world still can't get enough of it. The original recipe contained little more than the creamy green fruit, but when the Spanish arrived in the 16th century, new ingredients such as garlic were added.

These days, there are countless ways to make guacamole, from a quick combination of a few ingredients to deluxe versions with pomegranate seeds and roasted chili peppers. There are so many options that it can be hard to know where to begin or how to avoid diluting the perfection of the original recipe with too many flavors. According to Yvette Marquez-Sharpnack, the founder of the Mexican food blog Muy Bueno and author of the cookbook "Muy Bueno Fiestas," "It's all about finding that perfect harmony of textures and flavors." Her advice is to balance the creamy avocado with crunchy elements and add a hint of spice and acidity.

Mely Martinez, the cook and recipe developer behind Mexico In My Kitchen, noted that timing is also important. "If you would like to add new ingredients to your guacamole," she said, "Add it at the end of the process of preparing it. Adding these extra ingredients [at] the end ensures that they keep their shape, and thus their flavors and textures."

Here are some ways you can take your guacamole to the next level. 

One of the best ways to enhance a familiar recipe is to turn it into a fusion with another cuisine. David Choi is an expert in the field. As the founder and owner of the Korean-Mexican chain Seoul Taco, he has plenty of experience bringing Asian influences to Central American recipes. When asked how he would upgrade guacamole, he said, "I'm a big fan of kimchi, which is a Korean fermented cabbage dish that packs a punch of spice and tangy flavor, on pretty much anything. It would be a nice addition to guacamole to amp up the acidity and add a bit of crunch."

Kimchi is available to buy at many grocery stores, but you can also make it in your own kitchen. Our easy homemade kimchi recipe takes only 45 minutes to make and breaks down the process into easy to follow steps. When adding it to your guacamole, wait until the end, as Mely Martinez suggested, mixing in only a teaspoon at a time and tasting as you go. The tangy flavor of kimchi is powerful, and you don't want it to overwhelm the mild creaminess of the avocado. Another option is to use it as a garnish, adding a teaspoon to the top of the guacamole instead of mixing it in.

The perfect guacamole recipe might look simple, but it's a delicate equilibrium between many elements. As David Choi explained, "Guacamole needs a good balance of salt, crunch, acid, and texture to mix with the cool creaminess of the avocado. This often comes from ingredients like onion, lime juice, and jalapeño peppers, which have a place in Korean cuisine, too." One of the easiest ways to experiment with new ingredients, he continued, is to think of each element in terms of categories and swap them around within each group. For example, instead of using red onions, which are common in guacamole recipes, use green onions.

Compared to red onions, green onions (also called scallions) have a fresher, less pungent flavor and more pronounced crunch. They are often used as garnishes and provide a pleasing pop of color and a distinctive oniony flavor that doesn't overwhelm a dish. You can either chop them and mix them into guacamole or sprinkle them on top. Either way, they'll provide plenty of texture and flavor. If you're swapping red onions with green onions, you may want to add more of the latter since they have a less powerful flavor.

Following in the footsteps of David Choi's suggestion of grouping ingredients into categories and swapping them within each group, you could substitute raw garlic with roasted garlic. Any time you add a grilled or roasted element to a recipe, it changes the flavor of the entire dish, but substituting raw garlic for roasted garlic provides more than just a caramelized, nutty flavor. When used sparingly, raw garlic can provide a deliciously spicy, savory taste. However, it also has a habit of dominating the taste buds and sticking around long after you're done eating. Roasted garlic is the ideal solution. It adds all of the distinctive garlic flavor you could wish for but without the lingering pungency.

Although roasting garlic is not as efficient as chopping or pressing it, it can easily be made in advance so you're not adding hours to your guacamole recipe. Simply slice off the first quarter inch of a whole head of garlic, drizzle the rest with olive oil, wrap it in tin foil, and let it roast in an oven no hotter than 375 degrees Fahrenheit for 45 to 60 minutes.

You can never go wrong with adding a spicy element to guacamole. While chili peppers are the go-to option given the Central American origins of the recipe, there are other possibilities out there that are worth a try. For example, you might want to try wasabi, a Japanese type of horseradish that is related to mustard. If you've ever had wasabi paste served alongside sushi, you'll know that this stuff is not messing around. It may not have the distinction of being measured on the Scoville scale alongside chili peppers (this is due to its lack of capsaicin rather than its heat credentials), but it will make your eyes water and your nose burn.

Given its spiciness, it should only be used in small quantities and only if you're serving it to people who like a bit of a burn. In fact, it's best to use a recipe to ensure you don't overdo it. This one from Tasting Table for ginger and wasabi guacamole only calls for a scant one teaspoon of the fiery green paste per three avocados.

Radishes might not be the most conventional addition to guacamole, but they add a surprising flavor and a pop of color that stand out among other guacamole recipes. The pink root vegetable has a strong, peppery heat that is nothing like the flavor of onions, garlic, or even wasabi. People who don't like the heat of a jalapeño might love the spiciness of a radish, especially with the fresh crunchiness that comes with it, making it the perfect option for anyone who doesn't like chilis. Radishes also provide a striking pink outer layer and pure white interior, making them stand out in the otherwise green dish. For a summery spin on guacamole, they are the perfect ingredient.

If you want the flavor of radishes to suffuse the whole recipe, chop them into small pieces and add them with the onions, tomatoes, or whatever other mix-ins you're using. If you're going for a wow-factor with the presentation, slice them thinly in rounds and sprinkle them on top of the dish.

Spices are the most efficient way to inject a burst of flavor into a dish, and guacamole is no exception. There are an almost infinite number of options, some more adventurous than others. If you want to play it safe while making an impact, choose cumin. Although the seed originates from the Mediterranean, it is one of the most common spices used in Mexican cuisine. You might not be able to identify it in a recipe, but once you add it, the dish will come alive with restaurant-worthy flavor. The key is to be sparing so that it doesn't become the dominant flavor.

Other popular options are cayenne pepper and paprika. Both add heat in place of actual chili peppers, saving you the chopping time and not interfering with the texture. A light touch is necessary with these options as well. This crave-worthy guacamole recipe from Tasting Table, for example, only calls for half a teaspoon of cayenne or paprika per four avocados.

If you want to try something unconventional, add a pinch of curry powder. Warming, earthy, and faintly sweet, it will add an unexpected kick to the dish that, if added sparingly, will be so subtle that people will be asking you for the secret ingredient. You can also just own the Mexican-Indian fusion and add enough to transform the entire character of the dish if you want something bold.

Avocados are known for their creaminess, but they are still almost 75% water. This doesn't mean that they need anything to make them richer — any fan of guacamole can attest that the green fruit does just fine on its own, thank you very much — but it does mean that adding a little more fat will have a noticeable impact. Cheese is an ever-popular source of richness, but in the case of guacamole, it also adds a textural component, and if you want the added creaminess to seamlessly blend with the mashed avocado, you'll need to use something with a similar consistency. Mayonnaise is the unexpected ingredient that will upgrade your guacamole. With its subtle flavor and creamy texture, it adds richness to the recipe, giving the impression that you've discovered the world's silkiest avocados.

Sour cream is a more attention-grabbing option. With its tanginess and silkiness, it enhances the flavor of the avocados and may even help keep your guacamole green thanks to its acidity. If you're just looking for flavor and richness, adding a dollop of sour cream to the top of the dip can also enhance its presentation.