Torchy's Guacamole Recipe

If you've ever sat down at Torchy's Tacos and found yourself scraping the bowl clean before your tacos even arrived, you already know — their guacamole is epic. It's not fussy. It's not loaded with tomatoes or sour cream. It's just pure, buttery avocado goodness with the right balance of brightness and bite.

This copycat Torchy's guacamole recipe is as close as it gets. I developed it to serve alongside my Torchy's Green Chile Queso Recipe, and once you make it, you'll be putting it on everything — tacos, burritos, tortilla soup, eggs, a spoon. No judgment.

This recipe was updated May 2026.

Why This Guacamole Recipe Works

The secret to Torchy's guacamole is restraint. They let the avocado be the star and use just a handful of classic Tex-Mex ingredients to enhance it — not compete with it. Here's what makes the difference:

Hass avocados are non-negotiable. The larger Hass variety has a naturally richer, creamier, more buttery flavor than smaller avocados. Yes, they can cost a bit more — but you'll taste the difference in every single bite. Look for Hass avocados with dark, pebbly skin that give slightly when pressed.

White onion, not red. Tex-Mex cooking has always favored white onion for its sharper, cleaner flavor that holds its own against bold spices, citrus, and heat. Red onion is too sweet and mellow here. Dice it fine so it blends into the guac without dominating.

Cilantro: finely minced, generously added. Torchy's isn't shy with the fresh cilantro — but the key is chopping it razor-fine so it distributes evenly and you get that herby brightness in every bite rather than a big leafy chunk.

Lemon OR lime juice. Either works beautifully. Fresh lemon gives a slightly rounder, mellower acidity while lime brings more classic Tex-Mex punch. Use what you have — just make it fresh.

Storage Tips

• At room temperature: Guacamole should never sit out for more than 2 hours. After that, bacteria can start to grow — especially in a warm party environment. When in doubt, keep it chilled.
• In the refrigerator: Transfer leftover guacamole to an airtight container and press plastic wrap directly against the surface before sealing the lid. This double layer of protection keeps air out and browning at bay. It'll keep for up to 2 days, though it's always best on day one.
• The water trick: Another great method is to smooth the top of your guacamole flat and pour a thin layer of cold water directly over the surface before refrigerating. The water creates a seal against oxidation. When you're ready to eat, just carefully pour it off and give the guac a good stir. It'll look just-made.
• Freezing guacamole: Yes, you can freeze it — but skip the onion and cilantro if you plan to. Freeze the plain avocado base in a zip-lock bag with as much air removed as possible, and stir in the fresh ingredients after thawing. It'll keep in the freezer for up to 3 months. Thaw overnight in the fridge, never at room temperature.
• When it's already brown: A thin layer of browning on top doesn't mean the guacamole has gone bad — just scrape it off and the bright green guac underneath is perfectly fine to eat. If it smells sour or off, then it's time to toss it.

What to Serve With This Guacamole

This guac is incredible with my Torchy's Queso Copycat for the ultimate Torchy's spread at home. It's also perfect loaded into:

• Steak Street Tacos
• Steak Fajitas Recipe
• A Bowl of Warm Beef Tortilla Soup
• Brisket Enchiladas Recipe
• Sour Cream Chicken Enchiladas

Frequently Asked Questions

What kind of avocados does Torchy's use? Hass avocados — the larger, dark-skinned variety with a rich, buttery flavor. They're worth the splurge for the noticeably creamier taste.

Why lemon juice instead of lime in guacamole? Lemon juice gives a slightly rounder acidity that lets the avocado flavor shine. Torchy's guacamole is known for its clean, neutral base — lemon keeps things balanced. That said, lime works great too, especially if you want a more classic Tex-Mex flavor.

How do you know when an avocado is ripe enough for guacamole? Gently press the skin near the stem end — a ripe Hass avocado will give just slightly without feeling mushy. The skin should be very dark, almost black. If it's still bright green and rock hard, leave it on the counter for a day or two.

How do you keep guacamole from turning brown? Press plastic wrap directly against the surface of the guacamole, eliminating air contact, and refrigerate immediately. It'll stay bright green for several hours. A little extra citrus juice on top also helps slow oxidation.

Can I make this ahead of time? You can make it up to a few hours ahead. Keep it airtight in the fridge with plastic wrap pressed against the surface. Give it a quick stir and a fresh squeeze of citrus before serving.

Can I add tomatoes or jalapeño? You can, but Torchy's keeps theirs simple and clean — no tomatoes, no jalapeño in the base recipe. If you want heat, a little finely minced serrano on top is a great Tex-Mex touch without watering down the guac the way tomatoes can.

Why does restaurant guacamole taste better than homemade? Usually it comes down to avocado quality and making it fresh to order. Using ripe Hass avocados and eating this immediately after making it will get you restaurant-level results every time.

Made this recipe? Tag @UrbanCowgirl on Instagram — I love seeing your guac game!