Skip to Content
Tacos

Vincent Price’s Guacamole Recipe

What is it with Hollywood horror legends and their love of Mexican food? Everyone loved Boris Karloff's guacamole recipe, so let's keep the campy avocado train rolling and move on from Frankenstein's Monster to the immortal Dracula.  One of the creepiest actors in movie history, Vincent Price was also a lover of fine wines, food, and entertaining.

In 1965 Price and his wife published a tremendously popular cookbook called "A Treasury of Great Recipes". It included several Mexican recipes, including his version of Guacamole. It's hard to imagine now, but at the time guac was just starting to become popular among white people, possibly because as it is presented here, it is made with mayonnaise.

Vincent Price was a fascinating figure who majored in Art History at Yale, collected Mexican art and loved traveling to Mexico. The Vincent Price Art Museum is located on the East Los Angeles College campus and contains many of the best pieces from his vast art collection. In other words, his impact on Los Angeles goes well beyond guacamole.

Guacamole (avocado spread)

Makes 2 cups

Elaborate canapés have been the ruination of more dinner parties than bad cooks in the kitchen ever have. We're against pre-stuffing our guests, and prefer to serve cocktails with a simple dip and crackers that are crisp but without too strong a taste of their own-- English biscuits or plain matzoth are perfect. A strongly flavored guacamole, which we learned about in Mexico, goes well with our philosophy, our crackers, and above all with our Mexican den where we gather for a pre-dinner drink.

avocado-botanical-illustration-circa-1851

2 avocados
3 TBSP fresh lemon juice
1 small onion, finely chopped
1/2 clove of garlic, minced
1 green chile, finely chopped
1 medium tomato, chopped (best if peeled and seeded, but it’s not mandatory)
3 TBSP low-fat mayonnaise
1/8th tsp ground coriander
salt to taste
1 TBSP Worcester Sauce (optional)
dash of cayenne pepper (optional)

1. Peel and seed: 2 large avocados. Save the seeds. Mash avocados with a fork.

2. Add the other ingredients and mix together.

3. Leave the avocado seeds in mixture until ready to serve, and they will prevent discoloration. If you like a very smooth guacamole, remove the seeds and put mixture into lender container and blend on high speed for about 8 seconds before you are ready to serve it.

PRESENTATION
Serve in a small bowl - Mexican if you have one - with crackers or corn crisps or raw vegetables.

vprice_guac

Thanks to Jack Larson for finally tracking this book down for us. Next, we're going to find out if Lon Chaney ever made guacamole so we can really get make this into a series.

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

Protester Whose Testicle Exploded After LAPD Officer Shot Him with ‘Less Lethal’ Firearm Receives $1.5 Million Settlement

Benjamin Montemayor had been protesting on Hollywood Boulevard for several hours on June 2, 2020, when at least 50 police officers descended upon his group and began firing munitions at the crowd, according to his civil rights lawsuit filed in Los Angeles federal court.

May 17, 2024

Westlake’s Oldest Gay Bar Set to be Demolished

Opened in the early 1960s, the Silver Platter has long been known as a safe space for immigrant gay and transgender communities in Westlake. The building dates back to the 1920s.

May 17, 2024

What To Eat This Weekend Around L.A.: Salvadoran Fried Chicken Sandwiches, 48-Hour Pho, and Tacos Placeros

Plus, a new Enrique Olvera-approved monthly "mercadito" in D.T.L.A., a new arepa spot with patacon burgers that use fried plaintains for buns, and more in this week's roundup.

May 17, 2024

The 13 Best Tacos In Boyle Heights

Boyle Heights is arguably the city’s most important local taco galaxy in the larger taco universe that is Los Angeles. Remember, this is Boyle Heights! It's not East L.A., and it is most definitely not just some vague place known as “the Eastside.”

May 16, 2024

Here Are All the Restaurants (and the One Taquería In the Entire Country That Got a Star) On Michelin’s First Ever Mexico Guide

Europe's Michelin Guide recognized both Baja Californias, Quintana Roo, Mexico City, Oaxaca, and Nuevo Léon. Most of the usual nice restaurants got stars, but there were some questionable omissions. Also, in a country teeming with life-changing street food, only one taquería in the entire country was awarded "1 star."

May 15, 2024
See all posts