Try Rick Bayless’ Guacamole Bar for your Cinco de Mayo fiesta!
Witten by Donna on May 3, 2010 in First Courses, Light and Healthy, Party Food and Snacks, Vegetarian Dishes
There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that pairs well with, well, pretty much anything, so the possibilities are endless. (Note to self: try Chocolate Chip Guacamole next . . .)
For Cinco de Mayo I will be making a roasted garlic guacamole with side additions that can be added by my guests. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat is off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination. Lemon juice also doesn’t take over as much as lime juice does.
Just set this out in bowls and let everyone scoop the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.
Arriba! Arriba!
