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Cinco de Mayo 2006
Low Food Cost Gives Chefs a Reason to Celebrate

Chef Julian Medina of Zócalo in New York on StarChefs.com Chef Julian Medina

Upper East Side Zócalo
172 East 82nd Street
New York, New York
212.717.7772

Grand Central Zócalo
Grand Central Terminal
New York, New York
(212) 687-5666
Trio de Guacamole: Guacamole, Guacamole Rojo and Guacamole con Granada
Chef Julian Medina of Zócalo – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Guacamole Trio from Chef Julian Medina of Zócalo in New York on StarChefs.com

Ingredients:

    Guacamole:
  • ½ Spanish onion, diced
  • 1 jalapeño chile, chopped
  • Juice of 1 lime
  • Salt, to taste
  • 1 plum tomato, diced
  • 2 Tablespoons chopped fresh cilantro
  • 2 Hass Avocados from Mexico

    Guacamole Rojo:
  • ½ red onion, diced
  • 1 Tablespoon chipotle chile puree
  • Juice of 1 lime
  • Salt, to taste
  • 2 Tablespoons chopped fresh cilantro
  • 2 Hass Avocados from Mexico
  • 2 Tablespoons ground queso fresco

    Guacamole con Granada:
  • 2 Hass Avocados from Mexico
  • ½ Vidalia onion, diced
  • 3 Tablespoons pomegranate seeds
  • 2 Tablespoons diced mango
  • 2 Tablespoons diced apple
  • 1 Tablespoon chopped jalapeño chile
  • Salt, taste

Method:

For Guacamole:
In a bowl, combine the onion, jalapeño, lime juice and a pinch of salt. Mix well and marinate for at least 3 minutes. Then add the tomato, cilantro and flesh of avocados. Mash all the ingredients together and season to taste with additional salt. Set aside.

For Guacamole Rojo:
In a bowl, combine the onion, chipotle chile puree, lime juice and a pinch of a salt. Mix well and marinate for at least 15 minutes. Then add the cilantro and flesh of avocados. Mash all the ingredients together and season to taste with additional salt. Sprinkle queso fresco on top. Set aside.

For Guacamole con Granada:
In a bowl, mash flesh of the avocados with remaining ingredients and season to taste with salt. Set aside.

To Assemble and Serve:
Arrange the different kinds of guacamole in 3 small bowls on a serving platter. Serve with warm tortilla chips for dipping.

Wine Pairing:
Guacamole, Guacamole Rojo, Guacamole con Granada - Frida Kahlo Tequila Reposado

 

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  •    Published: April 2006
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