Easy Guacamole Recipe [Chipotle CopyCat] (2024)

FAQs

What is Chipotle's guacamole made of? ›

Unlike fake versions which have included add-ins like garlic or tomatoes, Chipotle's guac uses just six ingredients: avocados, lime juice, cilantro, red onion, jalapeño and kosher salt.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.

But the primary reason that you should make your own if you can is that it's much cheaper — about half the cost, in fact.

Based on my experience, Chipotle's guacamole flavor comes from the lime juice, red onion, and salt. These are the key flavors that stick out immediately with every bite.

We make it every day! Every day before the shift, we make the guac with fresh avacados, onions, jalapeños, cilantro, and citrus juice. We then put it in the fridge so that it doesn't get ruined, and we only allow it to sit on the line for two hours at a time.

Avocados are nutrient-dense and filled with heart-healthy fats and fiber (three times as much as the brown rice) that help make your bowl satisfying. While the guacamole does deliver 230 calories, if you love guac, we still think it's worth the extra $$$ and calories for the nutrition and flavor boost.

The lactic acid in sour cream acts very much like the ascorbic acid in limes in combating the oxidizing enzymes in avocados. The process and result is similar: spread a thin layer of sour cream onto a smooth surface of guacamole and cover with plastic wrap, pressing it directly onto the surface.

DOES LEMON JUICE KEEP GUACAMOLE FROM TURNING BROWN? Yes!

The Mexican-inspired chain tacks on an extra $2.65 to add a blob of the sacred stuff to your bowl or burrito, but if you're going to make the trek through the assembly line, you might as well order it. If you're only eating guacamole when you go to Chipotle, though, you're seriously missing out.

Why doesn't store bought guacamole turn brown? ›

It doesn't turn brown because after it's made and put into pans, it gets covered with plastic wrap pressed into it. Oxygen is what causes avocado to turn brown, and the plastic keeps the air out.

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

There's also the cost of labor to turn those avocados into guacamole. A Chipotle executive told Reader's Digest its restaurants typically have two to three employees dedicated to guac prep each morning. All those extra steps — growing and shipping avocados, and mashing them into guacamole — are passed on to you.

Guacamole: When it comes to the guacamole, we think it's worth the splurge (we know guac is extra!). Avocados are nutrient-dense and filled with heart-healthy fats and fiber (three times as much as the brown rice) that help make your bowl satisfying.

Chipotle uses Hass avocados, which are high in monounsaturated fat (6.7 grams per half avocado). This has been linked to preventing heart disease and lowering blood pressure. Due to the fat content, avocados are calorie-rich, so if you're monitoring your weight, consider a half serving.

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

The Autocado functions rather simply. Up to 25 lbs of ripe avocados are loaded into the machine. The machine then orients the avocados vertically, slices them in half, and removes the core and skin before depositing the fruits in a bowl to be collected by workers.