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Cinco de Mayo is this weekend, which means many of us are putting a cheat day on the calendar and popping open a bag of tortilla chips.
But while it’s true that certain orders — like queso or frozen margaritas — will rack up your sugar, fat and calorie count, not all Mexican fare needs to be considered a diversion from your healthy diet.
Case in point: This guacamole recipe from Chef Joe Quintana, Regional Executive Chef at Rosa Mexicano. The dish, which will be featured at the Taste of Tribeca in New York City later this month, is made from all-natural, fresh ingredients and packs a dose of healthy fats.
If you’re hosting a Cinco de Mayo party or simply making dinner Mexican-themed this weekend, serve up this recipe with baked tortilla chips and veggie dippers for a festive dish that won’t derail your health goals.
Guacamole en Molcajete
- 1 Hass avocado
- 3 tablespoons chopped onions
- 1 teaspoon chopped jalapeño
- 1 ½ teaspoons chopped cilantro
- 2 tablespoons chopped tomato
- ½ teaspoon salt
In a bowl, using the back of a wooden spoon, mash the following ingredients into a juicy paste: chopped onions, chopped jalapeño, chopped cilantro, salt.
Split the avocado in half lengthwise and remove the seed. Slice the avocado lengthwise in approximately ⅛” strips, then across forming a grid. Scoop the avocado out of the skin with a spoon. Add the avocado to the paste, mix, then add the rest of the ingredients and fold. Add jalapeño and salt to taste.