During my recent stay at Mahekal Beach Resort in Playa del Carmen, I had the pleasure of making guacamole with Chef Julieta, the chef de partie at Mahekal’s main restaurant Fuego.

Before my class, I knew the basics of making guacamole but was excited to learn some tricks from a Mexican native. Julieta is from Guadalajara City and has been living in the Riviera Maya area for the last six years, so she was the perfect person to take the class with.

The class was held in Fuego Restaurante y Cantina, Mahekal’s main outdoor restaurant that utilizes only a wood-burning oven to cook all dishes. When I arrived, Julieta had all of these delicious, fresh ingredients ready to go… (and two glasses of Sauvignon Blanc)!

Julieta told us that she has been making guacamole with her mother ever since she can remember. She’s spent years perfecting her recipe and, although it’s a relatively simple process, she said, there are a couple of important things to remember about making the famous Mexican dip.

Here are the top five:

Don’t skimp on lemon juice when making guacamole.

Julieta had us try the guacamole with a small amount of lemon juice and then again with much more. We loved the second version. While it is all to taste and there is no exact measurement, don’t be afraid to really get in there with the lemon! It adds an entirely new dimension of fresh flavor that you won’t find in most guacamoles.

Serve your guacamole with cheese.

Once your guacamole is all made and served in a molcajete, top with lots of queso fresco! It’s Mexican tradition and it makes every bite that much better. If you don’t have queso fresco, try Cotija cheese or Queso Oaxaca.

People around the world make guacamole differently.

While Mexicans smash their guacamole into a thick, chunky consistency, Julieta told us that Italians make their guacamole in a blender! Let it be known this is the first time I have ever disagreed with the Italians on something…

Skip on buying store-bought tortilla chips.

Before coming to Mahekal, Julieta worked at larger restaurants that served store-bought tortilla chips to their customers for the sake of saving time. At Mahekal, she makes the chips fresh every day using Fuego’s wood-burning oven. They are so much more delicious like this.

To make chips at home, cut a tortilla into triangular wedges. Bake the pieces in the oven for 6 minutes per side on 350 degrees. Or fry them on the stove in hot oil for about two minutes. Don’t forget to salt!

Use the avocado pit to make your guacamole last longer.

It’s ancient Mayan tradition to put an avocado pit into your guacamole to make it last longer. While Julieta isn’t certain on the validity of this trick, she told us that she always puts one in! Try it for yourself…

Look at this amazing guacamole we enjoyed! Topped with queso fresco and freshly baked chips.

Making guacamole with a Mexican chef in the Riviera Maya was such a surreal and fun experience. Thank you to the lovely people at Mahekal Beach Resort for planning this wonderful class for me!

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Do you agree with Julieta’s tips? What’s your go-to trick when it comes to making guacamole?

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