Boris Karloff’s Guacamole Recipe


The great Boris Karloff was born in England, found fame as Frankenstein’s monster (and also played Frankenstein, thank you, readers, for the correction) in Hollywood, and finished his career in Mexico (awesome example at the end of this post). Somewhere along the way he developed a strong affinity for Mexican food, as the article above, found on BadassDigest, explains, along with telling its readers that guac is an “avocado-based sauce”. His recipe for guacamole has an English twist, with a dash of sherry thrown in along with more common ingredients:

2 avocados

1 medium tomato, finely chopped

1 small onion, minced

1 tbsp. chopped canned green chiles

1 tbsp. lemon juice

1 tsp sherry

Dash cayenne (optional)

Salt, pepper

Peel and mash avocados. Add onion, tomato and chiles, then stir in lemon juice, sherry and seasonings to taste, blending well. Serve as a dip for tortilla pieces or corn chips or as a spread. Makes 10 to 12 appetizer servings.

Karloff’s final films, a quartet of Mexican horror films were: The Snake People, The Incredible Invasion, The Fear Chamber, and House of Evil. All were produced by Luis Vergara. You can watch the full version of House of Evil below!

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Comments (10) to “Boris Karloff’s Guacamole Recipe”

  1. Karloff never played Frankenstein. That was Colin Clive.

  2. ^ YES! Thank you, Drew!

  3. Even the tiniest bit of research would show you that while most of his portrayals were of the monster, Karloff did indeed play Frankenstein in the 1958 version.

  4. Wrong again – Karloff played the monster three times – in Frankenstein (1931), Bride of Frankenstein (1935), and Son of Frankenstein (1939).

  5. PATRICK: Maybe so, but he didn’t find fame as Frankenstein. He found fame as the monster.

  6. We have corrected the post. Thank you, readers.

  7. if you like food & movie connections, check it out…

  8. He had so many great roles — like the amnesiac opera singer in “Charlie Chan at the Opera” — but I think what made him most beloved was his narration of “How the Grinch Stole Christmas”.

  9. His last 4 films were mainly filmed and financed in Mexico but he did all his scenes in Los Angeles

  10. Curiously, Vincent Price was an avid cook as well and published several cookbooks through the 1960s with his wife, including a number of Mexican recipes.