Tomatillo's David Starkey Shows Us How To Make Really Good Guacamole

For those who claim not to have any cooking skills, I reply in two ways: one, it’s more likely the truth is you don’t want to cook rather than you don’t know how; and, two, try making guacamole. The popular Mexican avocado-based dip is one of the simplest (no stovetop or oven necessary, so you can’t burn it) and most delicious dishes to make.

David Starkey, who owns farm-friendly Tomatillo in Dobbs Ferry (Stone Barns, Hilltop Hanover, and Huguenot Street Farm are among their suppliers), provided the recipe as well as his thoughts on what makes a righteous guac.

“You have to start with great avocados. If they are not ripe, rich, and flavorful, nothing you can add will save your guacamole,” Starkey says. “Another important ingredient is the lime and not just the juice. I like to add the actual zest of the lime. Everyone adds lime juice, which provides the acidity, but the zest gives it a bright limey zing.”

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Recipe Courtesy of Tomatillo in Dobbs Ferry

Serves 4-6


2 ripe Haas avocados, lightly mashed
Juice of 1 lime, plus about half of the zest
1 garlic clove, pressed
½ jalapeno, diced
¼ cup red onion, diced
3 to 4 red radishes, diced, or 1 to 2 baby white turnips, diced
½ cup cilantro, chopped
Salt to taste


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Combine all ingredients and enjoy with chips or raw veggies.

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