Spice up your zoom happy hour sessions with this homemade guacamole recipe from Rio Grande Mexican Restaurant. Grab some fresh avocados and dig in!
“Source high quality ingredients. Prep them as freshly and as close to serving as possible. Season them simply, but appropriately, and let the ingredients shine. This is our core philosophy across most of our menu, and it’s the secret to our three-plus decades of success.” — Eric Whisenhunt, the Rio’s food and beverage director
Serves 10-12 as an appetizer
6 Haas avocados
0.25 fl oz lime juice
2 teaspoons salt
2 teaspoons minced garlic
Optional: cotija cheese and pico de gallo for topping
- Carefully pit and spoon avocados into a bowl.
- Squeeze in lime and add garlic and salt.
- Mash them together with a potato masher. A few lumps are okay as long as they are not hard unripe avocados. If you don’t have a masher, use a fork.
- It is sprinkled with cotija cheese and plated with pico de gallo – a mixture of diced onions, jalapenos, tomatoes and cilantro.
Pro tip for leftovers: Prevent browning by pressing plastic wrap against the top of the leftover guacamole before storing.