Three Takes On: Guacamole

Enchilada sauce, grapes and a healthy twist make these versions of guacamole special.

Avocado Tomatillo Salsa from the
University of Texas.

Avocado Tomatillo Salsa

University of Texas (Austin, Texas)

Texans love their guacamole, so it’s no surprise Campus Executive Chef Robert Mayberry, at the University of Texas, Austin, has created some innovative recipes. For this take, Mayberry starts with a classic guacamole recipe and adds a Tomatillo Enchilada Sauce. “The tomatillo lends a nice tartness to the dish,” Mayberry says. “This is not as thick as guacamole. We use this version on our nacho and topping bars. It’s also great on chicken.”

See full recipe

Livin’ Smart Guacamole 

Luby’s Culinary Services (Houston)

Dan Phalen, corporate executive chef for Luby’s Fuddruckers, developed this twist on a classic guacamole to make it healthier for the management company’s hospital accounts. “We noticed that while our patients could definitely use the cardiovascular benefits from the Omega-3 fats in avocados, it still was a substantial amount of fat if eaten in any great quantity,” Phalen says. This recipe is half guacamole and half puréed white beans. “The flavor is very good as a dip with baked pita chips. There’s a significant reduction in fat, plus an added boost of protein from the white beans. This makes for a good sandwich wrap spread as well.”

See full recipe

Guacamole Chamacuero

Compass Group

This creamy version of a guacamole can be used as a sweet sauce or dip. Christine Seitz, director of culinary for business excellence, says the recipe was inspired by Mexican food maven Diana Kennedy. The recipe was developed to meet the management company’s nutritional guidelines for the whole+sum program. This guacamole is touted as a “super food.” “The combination of the grapes is wonderful not only for flavor, crunch and sweetness but also balancing the fat and calories,” Seitz says. 

See full recipe

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources