Beloved since the days of the ancient Aztecs, guacamole consisted of creamy avocados, salt and tomatoes. Today’s out of the bowl thinkers have added, tweaked and amplified, creating as many versions of guacamole as there are restaurants, and it’s just the beginning. Try some of the latest, uber-creative takes on a Mexican classic that has found a permanent place on the American menu.
Guac Stars
MANGO JALAPEÑO GUACAMOLE
How to Rock the Guac at Your Restaurant – Add production value by preparing tableside. Use a molcajete, a Mexican mortar and pestle, and mix cilantro, onion and jalapeño into a paste, mash sliced avocado to a chunky consistency and add tomatoes and another round of onions and jalapeños. – Press it into service as a condiment. As a topper for burgers, hot dogs or turkey sandwiches, guacamole plays beautifully with cheese and bacon; or try an avocado relish a la Bobby Flay. Check out more ideas online at www.rfsdelivers.com/thedish
The Frozen Edge Solve your fresh avocado challenges easily by subbing in our San Pedro frozen avocado products. Here’s why fresh is good, but frozen is better: • No concerns about inconsistent ripeness (under/over ripe fruit) • Price and quality are not dictated by the market • No additional handling and storage • No loss of volume: o 10% lost in the ripening process o 35-37% lost in pit/peel and 2-5% trim loss
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