Rick Bayless's book Fiesta at Rick's is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. "I like to welcome guests with this guacamole bar," he says. "I start off with a basic guacamole made with roasted garlic and set out bowls of toppings so everyone can customize each bite."
- For the Guacamole:
- 6 large cloves garlic, unpeeled
- 6 ripe medium avocados
- 1/2 cup coarsely chopped fresh cilantro, loosely packed
- 2 tablespoons fresh lime juice, plus more if desired
- 1 teaspoon salt
- For the Garnishes:
- 3/4 cup Mexican queso fresco, queso añejo, salted pressed farmer’s cheese, firm goat cheese, mild feta or Romano, finely crumbled or grated
- 3/4 cup toasted pumpkin seeds (see Tip)
- 3/4 cup sliced pickled jalapeños
- 1/2 cup crumbled crisp-fried bacon or 3/4 cup coarsely crumbled chicharrón (Mexican crisp-fried pork rind)
- 1 16-ounce bag large, sturdy tortilla chips
FOR THE GUACAMOLE: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop the avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
To set up the guacamole bar: Scoop the garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.
Tip: <br>To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. <br><br>Make Ahead: Cover and refrigerate the guacamole (Step 1) up to 1 day.<br><br>Recipe from <I>Fiesta at Rick's</I> by Rick Bayless; W.W. Norton and Company, July 2010.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
310 calories; 21g total fat; 4g total saturated fat; 7mg cholesterol; 451mg sodium; 28g carbohydrates; 6g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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