Guacamole Three Ways

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
4

Snacking on guacamole and chips is no longer happening only in Mexican and Southwestern restaurants—the avocado-based dip has moved onto mainstream casual-dining menus. But the best versions are made from scratch, using creamy, flavorful Hass avocados enlivened by onions, cilantro, lime juice and other ingredients. Chef Julian Medina creates three authentic guacamoles to serve to snackers as a trio or individually.

Ingredients

Traditional Guacamole:
1/2 Spanish onion, diced
1 jalapeño, seeded and chopped
2 tbsp. lime juice
Salt, to taste
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1 plum tomato, diced
2 tbsp. chopped cilantro

Guacamole Rojo:
1/2 red onion, diced
1 tbsp. pureed chipotle in adobo
2 tbsp. lime juice
Salt, to taste
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
2 tbsp. chopped cilantro
2 tbsp. crumbled queso fresco, anejo or cotija

Guacamole con Granada:
2 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1/2 sweet onion, diced (such as Vidalia)
3 tbsp. pomegranate seeds
2 tbsp. diced mango
2 tbsp. diced apple
1 tsp. chopped habanero chile
Salt, to taste

Warm tortillas or chips

Steps

Traditional Guacamole:

  1. In bowl, combine diced onion, jalapeño, lime juice and a pinch of salt; marinate for 3 min.
  2. Add avocado, tomato and cilantro. Mash ingredients together and check seasoning.

Guacamole Rojo:

  1. In bowl, combine diced onion, chipotle puree, lime juice and a pinch of salt; let marinate for 15 min.
  2. Add avocado and cilantro. Mash ingredients together and check seasoning. Sprinkle queso fresco on top.

Guacamole con Granada:

  1. In bowl, combine all ingredients. Mash ingredients together until blended but still chunky; check seasoning.

Serve with warm corn tortillas or chips.

Source: Avocados from Mexico

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources