LAist is part of Southern California Public Radio (SCPR), a member-supported public media network. Hear our news on-air at our partner site:
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Guacamole is as much a Super Bowl staple as the game itself. In our opinion, if there aren't hot wings and guac in the spread, it's not game day. Rosa Mexicano suggests kicking your guac up for game day by using some unique variations, using fruit or seafood.
But before you get crazy with the fixins, you need to make the basic guac recipe. Then fold in the other ingredients once it's whipped up. Here's how it's done:
Guacamole en Molcajete
Makes 4 servings
For chile paste:
1 tbsp white onion, finely chopped
1 tbsp fresh cilantro, chopped
2 tsp jalapeño, or more to taste, finely chopped
1 tsp salt, or as needed
3 medium ripe but firm Hass avocados
3 tbsp plum tomato, diced
2 tbsp fresh cilantro, chopped
1 tbsp white onion, finely chopped
*Salt as desired
Variation options:
Fresh Fruit: 1/2 cup of either chopped mangoes; grapes; peaches; garnish with fresh pomegranate seeds
Dried Fruit: 1/4 cup of dried apricots or cherries
Seafood: 1/2 cup cooked crab meat or lobster
Nuts & Bleu Cheese: 1/4 cup of almonds, pumpkin seeds, or pistachios; plus 1/4 cup crumbled Cabrales bleu cheese
To make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.
Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.
Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary.
Related:
Slim Jim meatball recipe
Super Bowl catering options