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Guacamole Nogada

By El Restaurante
El Restaurante Magazine Friday, December 6, 2024 4:37 PM
Recipe for guacamole with pomegranate and walnut

This recipe can be found at El Restaurante. 

Recipe by Chef Luisteen Gonzalez, Puesto, San Diego, California; recipe and photo courtesy of California Avocado Commission (californiaavocado.com)

Makes 8 servings

8 Fresh California Avocados*, peeled and seeded

1 c. chopped onion

1 c. chopped mango

1 c. chopped tomato

4 T. lime juice

4 T. orange juice

2 g. minced habanero pepper

Salt, to taste (as needed)

4 t. chopped chile de arbol

20 candied walnut halves

1 ​1⁄2 c. pomegranate seeds

Mash avocado in a large bowl. Mix in the next 7 ingredients. Add salt to taste. Top with chile de arbol, candied walnuts, and pomegranate seeds. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

 

El Restaurante
El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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