Mexico's 10 Most Popular Guacamole Recipes for Cinco de Mayo (Slideshow)
La Sandia’s Guacamole Sur
Manny Flores, director of operations at Richard Sandoval’s La Sandia in Santa Monica says grasshoppers or “chapulines” are very common in Mexican cuisine. Walk in any food or farmers market and you’ll see many kinds of insects from grasshoppers to agave worms and ant larva. “We decided to highlight the grasshopper in our guacamole because they are very common in the south of Mexico.” The all natural, sun-dried grasshoppers are tossed with dried chili and salt to add to their flavor. They add spice, earthy tones, and texture to foods and as toppings.
Rancho La Puerta's Aztec Guacamole Baja, Mexico
This Baja health resort uses green vegetables to boost nutritional benefits and reduce fat content. Plus you can substitute a few different types of "greens" in place of avocado.
Guacamole Le Blanc from Le Blanc Spa Resort, Cancun, Mexico
Chef Marco Antonio Cázares has discovered that by adding brunoise zucchini to the guacamole, it prevents oxidation and doesn’t change the taste of the dish!
Guacamole from Viceroy Riviera Maya, Playa del Carmen, Mexico
Chef Jetzabel Rojas Barragán uses chicharrones, or pork rinds, as the special ingredient that gives this guacamole a special crunch! Search for the greens in the foreign produce section or specialty supermarkets.
The St. Regis Mexico City Guacamole
Olives, cheese, and radishes? This one certainly goes off the guacamole grid, but chef Guy Santoro’s innovative take on this dish is a winner. It serves 10, which makes it great for a party.
Belmond Maroma Resort & Spa's Guacamole with Grasshoppers
This Riviera Maya hotel has a special way of making guacamole besides the traditional way which would call for adding fresh cheese, pomegranate seeds, and even chorizo. But their specialty is grasshoppers as well!
Grand Solmar Land's End Resort & Spa's Guacamole, Cabo San Lucas
This guacamole is topped with a "Mexican Sauce”, or what’s referred to in the U.S. as a pico de gallo. It makes for a great presentation.
Guacamole from Grand Residences Riviera Cancun, Mexico
Chef Yann Councesic, who hails from France, has very particular ideas when it comes to guacamole. His secret? Green apple. That might elicit gasps from traditionalists, but it actually adds a lovely bit of crunch for those who like a chunky guacamole.
Guacamole with Garlic Confit from Rosewood San Miguel de Allende
Some would say that garlic is an absolute no-no in guacamole. But this resort, located in one of Mexico’s most colonial towns, bucks tradition.
Shrimp Guacamole from El Delfin Restaurant at Hotel Garza Canela, San Blas
Chef Betty Vazquez, who hails from the historic port town of San Blas in Riviera Nayarit, naturally incorporates the sea into her guacamole. Fresh grilled shrimp makes the dish a meal in itself. They add the shrimp because of the abundance of the product there, the same way Oaxaca does with the grasshoppers!