Holy guacamole!  National Guacamole Day is September 16th and we’re giving thanks for the delightfully delicious, versatile dip/topping.  Skip the store-bought stuff- these guac recipes from the experts at Dos Caminos are easy enough to whip up at home, even with a cocktail in hand!  Start with Chef Ivy Stark’s traditional guacamole recipe and feel free to give it a fun twist with variations like Lobster Guacamole, Chipotle-Goat Cheese Guacamole or Artichoke Guacamole with Toasted Pine Nuts.

Rock the guac and celebrate with these guacamole and margarita pairing ideas :

Marvelous Mango Margarita

mango margarita

Pairing 1

The sweet and fruity flavors of the Marvelous Mango Margarita provide the perfect complement to the smoky heat of the Chipotle-Goat Cheese Guacamole.

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • ½ part JDK & Sons™ O3 Premium Orange Liqueur
  • ½ large ripe mango
  • 2 parts fresh orange juice
  • ⅔ part lime juice
  • ½ part simple syrup
  • 4 parts ice

Chipotle-Goat Cheese Guacamole

  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
  • ½ tsp. teaspoon Kosher salt
  • 2  large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded, and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 4 oz. crumbled goat cheese
  • 2 tbsp. chopped canned chipotle chilies

Preparation:

  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
  2. Add the avocados and gently mash them with a fork until chunky-smooth.
  3. Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
  4. Fold the remaining cilantro, onion, and chile into the mixture.
  5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
  6. Serve with warm corn tortilla chips.

Spicy Sauza®-Rita

Spicy Sauzarita

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • 2 parts beer
  • 1 part frozen limeade concentrate
  • 1 part water
  • A dash of hot sauce
  • Sugar (for garnish)
  • Salt (for garnish)
  • Red pepper (for garnish)
  • Chili pepper (for garnish)

Turn your cocktail up a notch this National Guacamole Day with the Spicy Sauza®-Rita.  This spicy cocktail brings the heat with red and chili pepper flavors and pairs well with the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts.

Preparation:

  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
  2. Add the avocados and gently mash them with a fork until chunky-smooth.
  3. Add 4 oz. crumbled goat cheese and 2 tablespoons of chopped canned chipotle chilles.
  4. Fold the remaining cilantro, onion, and chile into the mixture.
  5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
  6. Serve with warm corn tortilla chips.

**Makes 4 Servings

Strawberry Sparkler

Strawberry Sparklers 

  • 1 part Sauza® Blue Silver 100% Agave Tequila
  • ½ part DeKuyper® Strawberry Liqueur
  • ½ part (chilled) rose champagne
  • ½ part limeade
  • 3 strawberries
  • 1 tbsp. sugar
  • 1 lime wedge

Preparation:  Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute.  Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.

Lobster Guacamole

  • 2 tbsp. finely chopped cilantro leaves
  • 2 tsp. finely chopped white onion
  • 2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
  • ½ tsp. teaspoon Kosher salt
  • 2  large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded, and finely chopped
  • 2 tsp. freshly squeezed lime juice
  • 1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
  • Japanese pickled ginger for garnish (Optional) 

Preparation:

  1. In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl.
  2. Steam, cool and pick meat from lobster and rough chop. Then add to bowl.
  3. Add the avocados and gently mash them with a fork until chunky-smooth.
  4. Fold the remaining cilantro, onion, and chile into the mixture.
  5. Stir in tomatoes and lime juice, taste to adjust the seasonings.
  6. Add Japanese pickled ginger for garnish (optional).
  7. Serve with warm corn tortilla chips.

**Makes 4 Servings

 

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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