GUACAMOLE THREE WAYS

It’s Cinco de Mayo! What are you eating? What are you drinking? Please share! We’re planning on a dinner of nachos and tacos featuring three of my favorite guacamole recipes: Classic Guacamole, Mexican Street Corn, and Mango with Pepitas.

I can never get enough of chips and guac, so you can imagine that when Cinco de Mayo rolls around, I’m ALL IN!

MANGO WITH PEPITAS GUACAMOLE 

1 batch of my Classic Guacamole 

1 mini cucumber, diced

1 mango, diced

1/2 jalapeño, diced, green parts only (unless you want some heat!)

1 garlic clove, minced

1/8 to 1/4 cup fresh cilantro, chopped

1/8 to 1/4 cup fresh parsley, chopped

1 teaspoon apple cider vinegar

Juice of 1/2 a lime

Salt and pepper to taste (I love Maldon Salt and either Burlap & Barrel’s Zanzibar Black Pepper or Trader Joe’s)

Spiced pepitas (I love SuperSeedz Somewhat Spicy)

Optional: diced red onion

• In a bowl, combine all of the ingredients.
• Transfer the guacamole to a serving bowl. Spoon the mango salsa on top and garnish with spiced pepitas.
• Serve immediately with tortilla chips and your favorite crudités.

MEXICAN STREET CORN GUACAMOLE 

1 batch of my Classic Guacamole 

1 cup cooked fire roasted corn (fresh or frozen), a few tablespoons set aside for garnish

2 tablespoons sour cream (full-dairy or dairy-free)

1 tablespoon fresh lime juice

1/8 teaspoon chili powder

2 tablespoons crumbled cheese (cotija or non-dairy), one tablespoon set aside for garnish

1/8 to 1/4 cup diced tomatoes, one tablespoon set aside for garnish

Fresh cilantro leaves for garnish

Salt and pepper

• In a medium bowl, combine the corn, sour cream, lime juice, chili powder, cheese and a pinch of salt. Set aside.
• In a separate bowl, combine the Classic Guacamole with half the corn mixture. Taste for seasonings. Add more salt, pepper, chili or lime.
• In a serving bowl, transfer the guacamole and top with cheese, corn, tomatoes, and cilantro.
• Serve immediately with tortilla chips and your favorite crudités.