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Charred Guacamole (Guacamole Tatemado)
A trip to Mexico City revealed that when it comes to guacamole, anything goes. We saw it garnished with peanuts, flavored with all manner of herbs, even studded with seafood. We like the butteriness of avocado paired with smoky notes, so we created this version that employs the Mexican cooking technique of charring ingredients in a hot pan—tatemar, in Spanish—to develop toasted complexity. Onion slices, a poblano chili and tomatillos all get this treatment, even the avocados.
4
Servings
Tip
Don’t peel the avocado halves before charring. The skin protects the flesh from becoming too soft and prevents discoloration. After charring, cool the aromatics and avocados before chopping and mashing. They will be easier to handle, and the guacamole will also have better texture and color.
25 minutes
Ingredients
-
1
pound ripe avocados (3 small or 2 large), halved and pitted, but unpeeled
-
¼
medium white onion, sliced ¼ inch thick
Directions
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01Heat a 12-inch skillet (preferably cast-iron) over medium-high until water flicked onto the surface sizzles and evaporates within seconds, about 3 minutes. Place the avocado halves cut side down in the pan, then add the onion slices, poblano chili and tomatillos. Cook, occasionally turning everything but the avocado halves, until mostly charred all over, 7 to 10 minutes; transfer each item when done to a large plate. Cool completely.
Reviews
October 30, 2025
AMAZING FLAVOR
I MADE THIS A FEW MONTHS AGO AND IT IS ABSOLUTELY DELICIOUS AND VERY EASY! I WILL BE MAKING IT AGAIN NEXT WEEK FOR A FAMILY EVENT. THE FLAVORS JUST BURST IN YOUR MOUTH AND IT SO DIFFERENT FROM MAKING REGULAR GUACAMOLE. THIS IS DEFINETELY HANDS DOWN THE BEST!!
January 9, 2026
Don't make this
I followed as directed and basically wasted three avocados a poblano and a 4 tomatillios. Just stick with the normal way of making guacamole: Ripe avocados, red onion, jalapenos, lime juice, cilantro, and throw in a bit of the jalapeno brine. Salt to taste. I normally trust Milk Street, but this was awful.
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