A bowl of guacamole made with fresh avocados and canned tomatoes.
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5 from 1 vote

El Fenix Guacamole

Make the classic El Fenix Guacamole at home with this copycat recipe. 
Course Side Dish
Cuisine Mexican
Keyword Avocados
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10
Calories 172kcal
Author Stephanie Manley


  • 6 cups avocadoes
  • 1 cup canned tomatoes, drained and coarsely chopped, about 6 ounces
  • 2 tablespoons bottled hot sauce like Pace Picante
  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1 teasapoon fresh lemon juice
  • 1/2 teaspoon minced garlic


  • Remove avocados from peels and dice into large 1/2 inch chunks, and place avocado pieces into a medium-sized bowl. Add tomatoes, hot sauce, lemon juice, salt, onion, and minced garlic, and stir well.
  •  Gently mash the guacamole until about half of the avocado pieces are smooth, and the other half are still chunky. Stir mixture together well, so that all of the ingredients are incorporated into the guacamole. Serve immediately.


Calories: 172kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 262mg | Potassium: 480mg | Fiber: 6g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 11.1mg | Calcium: 12mg | Iron: 0.5mg
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