You might’ve seen the video where Alma showed me her way of making guacamole.
You might’ve seen the video where Alma showed me her way of making guacamole.
It’s simple, fast, and full of flavor—exactly the kind of food I love. But there was one moment that made me stop: she added mayonnaise at the end and gently mixed the guacamole in the bowl.
Not sour cream. Not yogurt. Mayo.
Now, I know the foodies and home cooks who consider themselves ingredient purists are probably doing a double take right now. But take a breath—this isn’t about breaking tradition for the sake of it. Instead, it’s about understanding what actually works on the plate.
And yes, some people may be asking: “Doesn’t the lime juice already add acid?” It does. However, mayo doesn’t just bring acid. It brings balance.
Let me explain:
Mayonnaise is an emulsion. Not only does it give you creaminess, but it also brings structure to the guacamole. A touch of mayo softens the texture just enough so it doesn’t cling to chips like cement. In addition, it rounds out the flavor, helping bridge the sharpness of lime, the bite of onion, and the richness of avocado.
Moreover, mayo helps it stay green longer. Because it coats the avocado, it limits the oxygen exposure that causes browning. It’s not magic, just smart.
Now Back to Alma.
She’s not a trained chef. She’s better. She’s one of those people who cook with instinct and memory—the kind who doesn’t need to read a recipe to know how something should taste. When she added mayo, it wasn’t a hack. It was a choice based on taste and texture, not trend.
Is it traditional? No. Is it good? Absolutely.
Here is the bigger picture.
Mayo isn’t just for guac. Once you understand what it brings to the table—creaminess, acid, body—you start to see where else it can quietly make things better. For instance, a spoonful of mayo can completely change a pea purée—making it silkier, not sludgy. It can also stabilize a whipped feta dip without muting the tang. You can even stir a bit into baba ganoush to make the texture more luscious without turning it into hummus.
In the end, it’s not about making things taste like mayo—it’s about making them taste finished.
So yeah, there’s mayo in my guac now. And I’m not sorry.
Thanks, Alma. For the tip, for the bowl that disappears in five minutes, and for reminding me that good food doesn’t need to apologize.
Want to watch the viral guacamole video? Click here
