4 Things I’m Adding to my Guacamole After My Last Trip to Phoenix

At Home, Food and Drink

If you read my post from last week about my trip to Phoenix, you know that food was a big part of that trip. Anytime I go to Phoenix, I have to have tacos, fajitas, margaritas, and of course Guacamole!

I love guac, and I’m always happy if you put avocado in front of me. A few restaurants in Phoenix, though, really stepped it up with some crazy good additions to their guacamole. Read on for four things I’m going to be adding to my guacamole from now on:

Four things I'm adding to my Guacamole from Sparkle in her Suitcase. A few restaurants in Phoenix really stepped it up with some crazy good additions to their guacamole. Read on for four things I'm going to be adding to my guacamole from now on.

First, your basic guacamole recipe:

I don’t really use a recipe anymore when I make guac, but here’s a quick recipe for a small serving of guacamole. The key is to use ripe avocados (a bit soft when you squeeze them, but not super squishy!) and everything else will come together after that! Multiply everything by the number of avocados you’re using and you’re good to go.

1 Avocado

1/4 cup diced red onion

1/4 cup cilantro, finely chopped

zest and juice of 1 lime

1/2 of a Jalapeño, cut up itty bitty (seeds and ribs if you like it spicy!)

1/4 cup diced tomato (wrap in a paper towel after you chop to keep it from getting your guac all soggy)

Sea salt and pepper

Now lets, top it off…

Four things I'm adding to my Guacamole from Sparkle in her Suitcase. A few restaurants in Phoenix really stepped it up with some crazy good additions to their guacamole. Read on for four things I'm going to be adding to my guacamole from now on.

Bacon:

Okay, you know how sometimes you eat slices of avocado with a little sea salt? (Yum!) Well, what’s saltier than bacon? Fry up some small pieces of bacon until they’re nice and crispy, throw it on top of your guac, and yumm not only have you added some meaty saltiness, you’ll get a little crunch in there too.

Pomegranate:

If you’re in the mood for a sweeter twist (or a veggie option), top your guac with some pomegranate. I first had this variation at a restaurant called Barrio Queen in Scottsdale, and it adds such a bright pop of sweetness to the richness of the guac. Everyone will think you’re a flavor mixing magician.

Lobster:

Feeling like some fancy pants guac? Having your classiest friends over and want them to feel at home? Throw some lobster on your guac to add a fancy fishy twist. The buttery avocado plus the lobster equals an awesome balance. This one was inspired by the lobster guac at La Hacienda.

Mango:

I made a huge bowl of mango guacamole for a party earlier this summer and it disappeared SO fast. Just slice up some delicious fresh mango to put a tropical spin on your guacamole that everyone will love. I omit the tomatoes when I add mango, because I think those flavors compete with each other. Try it yourself and let me know what you think!

What are you adding to your guacamole this summer? Let me know in the comments!

-Darcy

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