Chef Cardona's Guacamole 3-Way
Chef Ricardo Cardona, a private chef to the New York Yankees, Marc Anthony, and more, shares his famous guacamole with TDM.
For the Basic Mix
- 2 Avocado
- 1 Jalapeno
- 1 Dash of Tabasco
- 1 Plum Tomato
- 1 Teaspoon Chopped Cilantro
- 1 Lime
- 1/2 Red Onion
For the toppings
- 1 Tablespoon Crumbled Goat Cheese
- 1 Tablespoon Pico de Gallo
- 1 Tablespoon Chopped Pineapple
For the Basic Mix
Lightly combine all ingredients in a bowl (you do not want to pulverize the avacados)
For the toppings
Place each topping on your basic guacamole mix.
Calories Per Serving149
Folate equivalent (total)72µg18%
The Best Guacamole
Here is my fool-proof, authentic guacamole recipe. It’s creamy, fresh and completely irresistible. I’m sharing it with you today because my friends keep asking for the recipe!
You’ll only need six basic ingredients to make the best guacamole:
- Salt, and optional ground coriander (that’s my secret ingredient)
You won’t find any funny business in this guacamole recipe. No sour cream or mayonnaise. No peas or preservatives. Just fresh and healthy ingredients!
I knew I nailed my guacamole recipe when my friends would not stop gushing about it at our latest gathering. “I wish I could make guacamole this good,” was exactly what I wanted to hear.
Are you ready to make the best guacamole you’ve ever had? Here we go!
Watch How to Make Guacamole
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare and Start the Chicken
Pat chicken dry. Wrap chicken in plastic wrap and lightly pound with a heavy object to an even ½" thickness. Unwrap chicken, and season both sides with a pinch of pepper. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. While chicken cooks, prepare bacon aioli.
Make Bacon Aioli and Finish Chicken
Line a microwave-safe plate with a paper towel. Place bacon on towel-lined plate and microwave until crispy, 20-30 seconds. Transfer crisped bacon to a mixing bowl and add mayonnaise. Stir to combine. Once chicken is cooked, spread bacon aioli evenly on chicken and top with cheese. Remove pan from burner and cover. Let cheese melt, 2-3 minutes. Transfer chicken to a plate. Wipe pan clean and reserve. While cheese melts, make slaw.
Make Slaw and Toast Buns
In another mixing bowl, combine slaw, dressing, and a pinch of pepper. If desired, add a pinch of salt. Set aside. Return pan used to cook chicken to medium heat. Add buns, cut side down, to hot, dry pan. Cook undisturbed until toasted, 1-2 minutes. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with guacamole, chicken, and top bun. Bon appétit!
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3 Recipes for Your Super Bowl Party from Chef Pati Jinich
$2 to add avocado? Avocados are always worth any upcharge they might incur according to Pati Jinich. We agree, Pati!
Jinich was born andraised in Mexico, which influenced her love of avocados.
"It is part ofyour soul as a Mexican," she said. "Avocados are easily accessibleand can be dressed up or dressed down. These qualities highlight the Mexicancharacter we are very accommodating."
Jinich is a chef and the star of national public TV series Mexican Table, in its eighth season. She has published two cookbooks: Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking, published in 2013, and Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, published in 2016. She is also a brand ambassador for Avocados from Mexico.
Her tips for picking a good avocado? Find one with a little give when you press on the skin, but not too soft where it's overripe. If the avocado is still a little green, bring it home anyway as it will ripen in just a few days. If your avocado ripens faster than you can eat it, store it in the refrigerator to give it an extra 4-5 days.
The Hass Avocado Board is projected that the US will consume 153 million pounds of avocado during tomorrow's SuperBowl game.
We asked Jinich, our avocado queen, to share three recipes all involving the delicious healthy fats for your Super Bowl party. Below is Jinich's essential guacamole recipe. She also shared two taco recipes, one with chicken and one vegetarian option, because she loves how portable tacos are - easy to eat and serve as you mingle and watch the game!
If you try any of these recipes and post to Instagram, tag @stayfit305 and @patijinich!
And if you're a superfan heading to the Super Bowl at the Hard Rock Stadium on Sunday, check out Tacos Por Favor by Avocados from Mexico to get your taco fix.
1. Essential Guacamole
- 3 ea. Avocados From Mexico, halved, pitted, & peeled
- 2 ea. limes, juiced
- 2 ea. garlic cloves, minced
- 1/2 ea. tomato, finely diced
- 3 T. cilantro, finely chopped
- 2 T. sweet onion, finely chopped
- 4 t. chives, finely chopped
- 1 t. basil, finely chopped
- Salt to taste
- Pepper to taste
- In a large bowl, mash the avocados until smooth.
- Fold in lime juice, garlic, tomatoes, cilantro, onions, chives, and basil. Season with salt and pepper.
2. Avo-Mojo Chicken Tacos
- Olive Oil
- Chicken Breast
- Prepared Mojo = 1 bottle Goya Prepared
- Sour Orange Juice
- Bay leaf
- Salt and Pepper
- In a large heavy pot, heat olive oil over medium high heat.
- Add chicken and combine with olive oil.
- Add remaining ingredients and cook for 25-30 minutes at low heat.
- (Let chicken slightly cool down)
- (After cooled down - Shred chicken breast)
- (Add shredded chicken breast back into cooking liquid)
3. Avo Vegetarian Tacos
For Fried Avocado:
- Panko Bread Crumb
- Cut each avocado into 8 wedges lay on sheet pan.
- Using a food processor, pulse only 8 oz of panko to a fine consistency
- Mix together fine & regular panko with tajin into a mixing bowl.
- Place eggs into a bowl and mix well and set aside
- Toss sliced avocado in seasoned panko and then to egg wash then back to seasoned panko.
- Then place slices onto a parchment paper-lined sheetpan.
- Place another piece of parchment paper on top of coated avocados.
- Wrap sheetpan of avocados tightly with plastic wrap.
- Place into freezer till frozen or up to 72 hours.
- Fry at 350 till golden brown and season with salt immediately after frying.
Build taco from bottom to top as on the ingredients starting with the tortilla and ending with the grilled avo in the following order
LAZY DAN GUACAMOLE
¼ to ½ cup salsa, your favorite brand or homemade
Cut avocados into chunks. In a medium bowl, toss avocado chunks with lime juice. Pour off excess juice into small bowl, set aside.
Add salsa, salt and garlic powder to avocado chunks. Mash with fork or potato masher.
Taste and adjust by adding reserved lime juice, salsa, onion powder, black pepper or other seasonings.
(Recipe adapted from a salsa jar label whose brand name I can't recall)
Salsa cuts the vibrant green color in this guacamole but saves you from having to dice tomatoes, onions and garlic. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)
TASTING NOTES: The red of the salsa dulls the bright green color of a more traditionally prepared guacamole as seen in magazines and social media feeds. Also, I'm not going to tell you this is just as good as fresh guacamole made tableside at your favorite Mexican restaurant.
I will claim that it rivals most pre-packaged varieties and has the advantage of customization to suit your tastes. Love garlic? Add a few extra shakes of garlic powder. Want more spicy heat? Use a hot salsa or a dash of cayenne pepper. Hate lime? Don't use it.
EQUIPMENT: Chef's knife, spoon, measuring cup, measuring spoon, mixing bowl, and fork or potato masher. If you want a super-smooth guacamole or don't want to bother with mashing by hand, you could use a food processor.
PRACTICALITY: The only easier way to make guacamole is to buy it.
COST: $3.50 to $4.50 depending on your salsa preference and if avocados are on sale.
Cut the avocado in sections with the tip of the knife and scoop out the pieces with a spoon. Just be careful not to puncture the skin of the fruit (yes, like tomatoes, avocados are fruit) and cut your fingers. (Photo: Daniel Higgins/USA TODAY NETWORK-Wisconsin)
HACKS/INSIGHTS: Usually I make this guacamole with one avocado, a splash of salsa, a dash of salt, a couple shakes of garlic and onion powders, and a few twists of fresh ground black pepper. This was the fist time I measured anything, because people don't find recipes useful when they read, "a splash of this and a dash of that."
Still, use these measurements as suggestions. You will need to adjust seasonings because you and I don't have the same tastes.
If serving with chips (though I won't judge anyone eating this dip with a spoon) use a chip to taste the guacamole before adjusting the seasoning. I favor unsalted Donkey Brands chips, so the added salt in the recipe might be too much for your taste when paired with salted chips.
Be safe when it comes to avocado prep. There were more than 50,000 avocado-related knife injuries from 1998 to 2017 according to one study published in a 2019 edition of the American Journal of Emergency Medicine.
It's much easier to work with a ripe avocado. I like to use a spoon instead of a knife to remove the pit, just do it over the sink. That way when the pit unexpectedly pops loose and goes air borne, you don't have to bend all the way to the floor to pick it up.
A smarter me would use just a spoon to scoop out the avocado flesh instead of slicing it into chunks with a knife while still in the skin thus eliminating the risk of poking through and cutting a finger. These days, slicing avocados is the most adventurous thing happening in my life.
Press plastic wrap tightly to the surface of the guacamole when storing leftovers in the fridge or if you're making ahead of time.
The simplicity of making guacamole this way makes it a viable option for a single serving or for large gatherings. Whenever large gatherings become a thing in your life again.
REDERS RESPOND: Speaking of slicing, several readers suggested partially freezing the beef to cut down on prep time for the beef stroganoff recipe. Many cooking websites also suggest this method, especially when thin slices are needed. Most recommend 15 to 30 minutes in the freezer before slicing
Another reader does away with the slicing altogether by using leftover roast beef. The recipe calls for 2 cups chopped, leftover roast beef, 1½ cups hot water, a beef bouillon cube, a chopped onion, dash of pepper, 1 can of cream of mushroom soup and ½ cup sour cream. Simmer meat, onion, bouillon cube and pepper in hot water for about 20 minutes. Add soup and sour cream. Heat through. Serve over rice or noodles.
Thank you everyone for sending suggestions and recipes. Please keep sending your questions, feedback and recipes you'd like reviewed. I'm always happy to consider a favorite family recipe for the No Budget Cooking Series.
ABOUT THIS SERIES: I test recipes found on food packages in my very average kitchen with my moderately above average cooking talent and meh presentation skills. I'll provide some insights and basic cooking tips. If you don't find these stories useful, hopefully you find them entertaining.
Taste As You Go
A food and lifestyle blog containing recipes and stories about raising a family and building a home in Connecticut.
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Rosa Mexicano's Signature Guacamole
If you were new to Taste As You Go and stumbled upon the blog within the past few months, what would you have found? Posts about meal planning. the occasional recipe or round-up of recipes. and, of course, some posts about parenting. You would have to go back years to find a restaurant review or a post about dining out.
But back when I first started blogging, I shared restaurant reviews all the time. Dining out with friends was one of the ways I explored New York. I loved having so many different options. and the wide variety of restaurants to choose from is one of the things I miss the most about living in the city.
One of my favorite restaurants was Rosa Mexicano. They have several locations in Manhattan, but I always wound up at the one across from Lincoln Center. I guess the Lincoln Square neighborhood had a strong pull on my inner musician.
No matter the occasion for eating at Rosa Mexicano, one thing was for sure. We were ordering guacamole for the table.
Now, on a normal day, I wouldn't put tomatoes in my guacamole. But there's something special about Rosa Mexicano's signature guacamole that makes tomatoes acceptable. And I have no doubt that their guacamole was the reason Stephen and I added a molcajete to our wedding registry.
Have you eaten at Rosa Mexicano before? If so, have you tried their guacamole? Are you a fan? With this super simple recipe, you can make their signature guacamole in your own home.
To get things started, you'll want to gather your paste ingredients and put them in your molcajete. If you don't own a molcajete, no worries! You can make this guacamole with a bowl and a wooden spoon.
Next up? Your avocado. Mix it up with the paste you just created, being careful not to mash the avocados completely.
Fold in some chopped cilantro and diced tomatoes that have been seeded. You don't want to add any additional liquid to the guacamole so discard the tomato juice, too.
Now here's where you can tailor the guacamole to suit your personal preferences. Add some seeded and finely chopped jalapeno peppers and salt to taste.
Gently mix everything together and that's it! Serve your guacamole with tortilla chips or as an accompaniment to tacos.
If you're going to make this for a party, then I recommend having everything but the avocado prepped and ready to go in batches. That way you're able to pull together the ingredients quickly when it comes time to make more.
Guacamole, Reimagined: 7 Ways to Get Creative with Avocado
1. Apple and Mango Guacamole
Leave out the jalapeño from the base recipe. Dice 1 crisp apple (cored, skin on) and 1 peeled and pitted mango. Mince a few basil leaves and 1 seeded serrano chile. Fold everything into guacamole.
2. Goat Cheese and Poblano Chile Guacamole
Using a sheet tray, roast 1 poblano chile in a 450° oven until skin starts to blacken and char, about 15 minutes. Remove, let cool fully, and then peel off skin. Seed, de-stem, and finely dice. Chop 1 seeded plum tomato. Fold poblano, tomato, and 2 Tbsp. crumbled goat cheese into guacamole.
3. Nutty Guacamole
Fold in ¼ cup chopped toasted or candied nuts, like pecans.
4. BLT Guacamole
Chop and cook 3 strips of bacon. Dice 1 seeded plum tomato. Include ½ diced red onion. Fold everything into guacamole.
5. Edamame Guacamole
Fold in ½ cup cooked edamame beans, 1 Tbsp. Sriracha hot chili sauce, and a few minced basil leaves.
6. Margarita Guacamole
Stir in ¼ cup tequila and the zest of 1 lime. Moisten the rim of a serving bowl and dip it in kosher salt, then add guacamole.
7. Sushi Guacamole
Fold in 4 ounces chopped smoked salmon.
Green and Gorgeous
Avocados nourish your body from the inside out—which will help you look and feel younger at any age, say Lyssie Lakatos and Tammy Lakatos Shames, registered dietitians and authors of The Secret to Skinny. Full of monounsaturated fat and antioxidants, avocados can help keep skin looking youthful by reducing inflammation, which damages tissues. They're also high in potassium, a mineral crucial to heart function. Finally, the fat helps your body better absorb vitamins A, D, and E—all key players in glowing skin.
A Japanese-style guacamole
- 3 ripe avocados
- 2 scallions, finely chopped
- 1 tablespoon fresh ginger, finely chopped or use ginger paste ( dont use powder)
- 1 teaspoon soy sauce ( or GF soy sauce)
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 1 tablespoon Furikake seasoning
- 1/2 teaspoon chili flakes (or use 1 teaspoon wasabi paste, or 1 tablespoon finely chopped fresh chili like jalapeno)
Garnish: watermelon radish, black radish or diakon radish, cucumber ribbons, drizzle of sesame oil
Avocados, scallions, ginger, soy, vinegar, salt, Furikake seasoning and chili flakes in a bowl, and slice avocado into tiny pieces, then whip with a fork. Taste, adding more salt, vinegar or chili flakes to taste. For a little heat, add wasabi paste! Place in a bowl, top with a drizzle of sesame oil, radishes, cucumber ribbons (use a veggie peeler to make these) and a sprinkling of Furikake. Serve with vegan rice crackers.
- 3 Ripe Avocados
- 3 tbsp Lime Juice
- 2 tbsp Red Onion (diced)
- 2 tbsp Tomatoes (diced)
- 2 tbsp Jalapeño (diced)
- 1 1/2 tbsp Ginger (finely chopped)
- 1 tbsp Sriracha
- 3 tbsp Cilantro (chopped)
- Salt and Pepper (to taste)
Slice avocados in half. Discard the seed. Scoop flesh out of shell with a spoon and place in bowl.
Add 1/2 of the lime juice immediately to prevent browning. Use a fork and mash to desired consistency.
Add chopped onion, tomato, jalapeño, ginger, Sriracha, and cilantro. Stir gently to mix ingredients.
Add remainder of lime juice, plus salt and pepper to taste. Stir just slightly, until incorporated.
Serve as a dip with your favorite tortilla chips, or use with your favorite dish.
Chicken Taquitos with Chipotle Salsa and Guacamole
- Author: Chef Resha
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: about 18-20 taquitos
Super delicious crispy rolled tacos, flautas, taquitos — whatever you call them, they’re fire. Chicken is well seasoned, mixed together with a little adobo sauce and cheese to hold it together, rolled up and fried to perfection. Served with pantry salsa, spicy guacamole and cooled down with creamy sour cream. You’re gonna love!
- Corn tortillas (I used 6-inch tortillas)
- Oil, for frying (or cooking spray for air-fried taquitos)
Pantry Chipotle Salsa
- 1 28-ounce can crushed tomatoes (or whole peeled tomatoes, juices included)
- 3 chipotle peppers in adobe (or 1 small jalapeño)
- 1 medium onion, roughly chopped
- Few cloves of garlic, roughly chopped (use more or less if you’d like)
- Big handful of fresh cilantro (use less or more if you’d like)
- Juice from a lime (or two) to taste
- 3 ripe Hass avocados
- 1/2 cup onion (color doesn’t matter), roughly chopped
- 1 fat garlic clove (use however much you want)
- 1 jalapeno, rouchly chopped (keep the membrane and seeds for more heat if you’d like)
- 1 handful of fresh cilantro (use however much you like)
- Juice from a lime
- Pinch of cumin
- Pinch of ground coriander , to taste
- 14 ounces cooked chicken, shredded and chopped
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon Taco seasoning
- 2 teaspoons Mexican oregano
- 1 1/2 teaspoons chili powder , to taste
- Black pepper, to taste
- 2 tablespoons adobo sauce
- 1/4 cup sour cream
- 1/2 cup cheese, shredded by hand
- 2 tablespoons fresh cilantro (optional)
- Sour cream
- Mexican crema
- Fresh cilantro
- Cotija cheese
- Shredded lettuce
- Fresh tomatoes, chopped
- Lime wedges
For the salsa
Pulverize all of the above ingredients in a food processor or blender until well combined. Taste and adjust seasoning as necessary. Store in the refrigerator until ready to use.
For the guacamole
Blend everything together until well combined. Taste and adjust seasoning as necessary. Store in the refrigerator until ready to use.
For the taquito filling
Mix all ingredients together. Taste and adjust seasoning as necessary. Mixture should not be soaking wet, but just moist enough to hold itself together.
For everything else
Warm corn or flour tortillas over medium heat for just a few seconds per side until they’re pliable and easy to fold without cracking. Keep the tortillas warm by wrapping them in foil, or a kitchen towel.
Heat about 1 inch of vegetable or canola oil in a skillet until it registers 350 degrees F. Meanwhile, roll up as many taquitos as you can, storing them seam-side down until the oil is hot. When the oil is hot, fry each taquito seam-side down for about 2-4 minutes per side, or until crispy and golden brown. Drain the taquitos on a baking sheet lined with a baking rack so that they don’t sit in oil. If you don’t have a baking rack, just use paper towels but don’t let them sit on the paper towels for too long or they may sog up. While they’re piping hot, season them with a dash of sea salt.
(To make these in an air-fryer:
Spray the taquitos with cooking spray, and air-fry at your desired setting until crisp! It’s that simple.
Serve immediately with the pantry salsa, guacamole and sour cream.
These are starting point measurements. You will be responsible for how you season your own food, because you know what you like! Recipes like this are more about the method and technique, not exact measurements.
Keywords: chicken taquitos, taquitos, taquito appetizers, rolled tacos, fried tacos, flautas, crispy chicken taquitos, homemade salsa, homemade guacamole