Guacamole - From Birch Kitchen - Antioch College

By Isaac Delamatre, Food Service Coordinator

A pile of avocadosWe make guacamole every week in honor of the much-revered Antioch tradition of “Taco Tuesday.” There is one thing that sets this formula apart from your everyday, run-of-the-mill guac recipe: its sheer size. I am offering a glimpse at the standard recipe we use in Antioch Kitchens. The recipe is scaled to suit the needs of over 100 hungry college students in a kitchen that cranks out over 1,600 meals per week. I have included it for the extreme guacamole lovers out there, and to give you an idea of what is going on behind the scenes in the newest addition to the Antioch physical plant, the North Hall kitchen. In case you are not in the habit of taking on cooking projects of such ludicrous size, or don’t have any large potlucks to attend, I have included the numbers for an at-home version that is suitable for 4–6 people. The directions will be the same.

This recipe calls for fresh ingredients. There are pre-made seasoning mixes here and homemade guacamole simple puts any store-bought packaged varieties to shame.

Unfortunately (or not, if you enjoy our reasonable Ohio climate) many of these ingredients will not be found at the farmer’s market. Do your best to search for peppers and onions. If you go early you may get them. Haas avocados generally come from Michoacán on Mexico’s Pacific coast. I can say that I have been there, seen the lush avocado trees full of dangling avocados, and it is very beautiful. If you find yourself in a citrus-growing region, you may have limes growing nearby. If that is the case, consider yourself lucky, as you have been smiled upon favorably by the kitchen gods. If not, there is always Kroger.


Antioch Kichens At home
  • 1 case (48) ripe avocados, cleaned
  • 3 red bell peppers, diced
  • 1 large red onion, diced
  • 2 tsp. garlic powder
  • ¼ cup chili powder
  • 2 tbsp. ground cumin
  • 1 tbsp. sea salt
  • 1 tsp. ground white pepper
  • 1 tbsp. crushed red pepper
  • 7 whole limes, juiced
  • 4 ripe avocados
  • ½ red bell pepper, diced
  • ¼ red onion, diced
  • ¼ tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • To taste
  • To taste
  • ½ tsp. crushed red pepper
  • 1 whole lime, juiced
A pile of avocados


  1. Combine all the ingredients in a large mixing bowl.
  2. Using a potato masher, mash all the avocados until all the ingredients are thoroughly mixed and a smooth texture is achieved. Small chunks of avocado are fun to have in there, so don’t go too crazy with the masher.

There are a variety of techniques associated with making guacamole. I think the use of the potato masher is the best one, as it produces the most desirable texture. Some folks leave a few avocado pits in the mix to prevent it from oxidizing; I find that the lime juice does a good job of that. Before you cut them, try rolling the limes on the cutting board with the heel of your hand until they are soft. This will allow you to easily access the juice. If you really love lime, go ahead and use the zest of the lime as well.

I suggest you serve this dish with your favorite tacos, some crunchy corn chips and a Tecate served Michelada style.