Source: Recipe and photo courtesy of California Avocado Commission
While guacamole now is almost as American as onion dip, every region of Mexico has its own version. In Puebla, walnuts and pomegranate seeds are used extensively—a regional style adapted by Chef Adler. It’s one example of how restaurants are taking a deeper dive into Mexican cuisine to expose customers to variations on the theme.
2 large avocados, peeled and seeded
1/4 cup chopped onion
1/4 cup chopped mango
1/4 cup chopped tomato
1/4 cup chopped cilantro
1 tbsp. lime juice
1 tbsp. orange juice
1/2 tbsp. minced habanero pepper
Salt, to taste
1 tsp. chopped chile de arbol
5 candied walnut halves
1/3 cup pomegranate seeds
- Mash avocados in a large bowl. Mix in onion, mango, tomato, cilantro, lime juice, orange juice and habanero; add salt to taste.
- Garnish guacamole with chile de arbol, candied walnuts, and pomegranate seeds. Serve with chips.