Guac Stars

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.

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.

Chef Talk

In addition to avocado toast, avocados have been at the center of numerous recent social media trends, from avocado “roses” to avocado halves used as burger buns.

Roasted Corn Bacon Parmesan Guacamole

Ingredients

4 oz Avocado Halves Hass ½ Ea Cilantro Bunched Fresh ½ oz Garlic 1 oz Red Onion, Jumbo 1/8 oz Salt Coarse, Kosher 1/8 oz Black Pepper 1 oz Lime Juice, Unsweetened 3 oz Parmesan Cheese Blend, Grated 6 oz Applewood Bacon 8 oz Baby Corn 1/8 oz Cayenne Pepper, Ground

Preparation

Remove pit and skin from avocados and place in bowl.

Place corn on a flat sheet pan and bake at 425 degrees F for 15 minutes until golden brown.

Cook bacon until crispy and dice into 1/2 in pieces. Finely dice onions, garlic, and cilantro and add them to the bowl. Add all ingredients into the bowl and mix thoroughly.