Our hand smashed guacamole is superb, and becomes a delicious treat with freshly-cooked corn chips – Lincoln Patterson, Chidos Mexican Grill

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Classic Guacamole

  • 2 ripe Haas Avocados
  • 1 Jalapeño Chilli diced, seeds removed
  • 1/4 cup of chopped fresh coriander
  • 1/2 ripe tomato diced into 5mm cubes
  • 1/4 of Spanish onion finely chopped
  • Juice from fresh lime
  • Sea salt flakes to taste

Freshly Cooked Corn Chips

  • 6 Inch Corn Tortillas (one tortilla will make 6 chips)
  • Oil


  1. Peel the avocados and place into a large bowl (Hint: try using a table spoon to help scoop out all of the avocado)
  2. Smash the avocado with a potato masher or fork. Do not blend or use a food processor on the avocado, it needs to be ‘chunky’ with some texture
  3. Gently fold in jalapeño, tomatoes and Spanish onion
  4. Add coriander, lime and sea salt.
  5. Cut your 6 inch corn tortillas into six wedges (like you would cut a pizza)
  6. Fry in clean oil until bronze and crisp
  7. Drain oil off cooked chips being careful not to touch the oil (sitting the chips on paper towels is an option)
  8. Season chips with sea salt and serve with guacamole whilst the chips are still warm