Make Julian Medina's Guacamole Trio from Toloache

Guac, tres ways.
Guac, tres ways.

It's Cinco de Mayo this week and so you might be inspired to whip up a guacamole for the occasion. Julian Medina of Toloache suggests you do three: a traditional version with a touch of heat from jalapeño; a fruity version with pomegranate seeds, mango, sweet onion, apple, and a hint of habanero; and a spicy version with red onion, cilantro, chipotle, and queso fresco.

"Our guacamoles are one of the most popular menu items at Toloache," says Medina. "Watching the guacamole being made at the central ceviche and guacamole bar really adds to the total dining experience."

Guacamole Tradicional, Guacamole de Frutas, Guacamole Rojo

Guacamole Tradicional (mild) Yield: 4

2 Mexican hass avocados 1 plum tomato, diced half a Spanish onion, diced 2 tbsp cilantro, chopped 1 jalapeño, chopped juice of one lime salt, to taste

Scoop the pulp out of the ripe avocados into a bowl, and set aside. In another bowl, combine the jalapeño, onion, and lime juice with a pinch of salt. Let the pepper and onion marinate for three minutes, then add the cilantro, avocado, and tomato. Mash everything together, and adjust the seasoning as needed. Serve with warm tortillas or chips.

Guacamole de Frutas (medium) Yield: 4

2 Mexican hass avocados half of a sweet onion, like vidalia, diced 2 tbsp mango, diced 2 tbsp peach, diced 2 tbsp apple, diced 1 tsp of habanero, chopped salt, to taste

Scoop the pulp out of the ripe avocados into a bowl, and set aside. Add the rest of the ingredients and a pinch of salt. Mash the ingredients together, and adjust the seasoning as needed. Serve with warm corn tortillas or chips.

Guacamole Rojo (spicy) Yield: 4

2 Mexican hass avocados half of a red onion, diced 2 tbsp cilantro, chopped 1 tbsp of chipotle purée 2 tbsp ground queso fresco, anejo or cotija juice of one lime salt, to taste

Scoop the pulp out of the ripe avocados into a bowl, and set aside. In another bowl, combine the diced onion, chipotle purée, and lime juice with a pinch of salt. Let the mixture marinate for 15 minutes, then add the cilantro and avocado pulp. Mash the ingredients together, and adjust the seasoning as needed. Sprinkle the queso fresco on top, and serve with warm tortillas or chips.

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.

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miles
Toloache

251 W. 50th St.
New York, NY 10019

212-581-1818

www.toloachenyc.com


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