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Guacamole from Viceroy Riviera Maya, Playa del Carmen, Mexico

Guacamole from Viceroy Riviera Maya

Chef Jetzabel Rojas Barragan uses chicharrones, or pork rinds, are the special ingredient that gives this guacamole a special crunch! Search for the greens in the foreign produce section or specialty supermarkets.

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Ingredients

  • 5 pieces of avocado
  • 2 pieces of tomatoes chopped in cubes
  • longaniza from Valladolid for garnish
  • 1 Cup queso Fresco (fresh Mexican cheese)
  • Pork skin, for garnish
  • 5 fresh epazote leaves
  • Few drops of lemon juice

Directions

Mash the avocado in a molcajete, add salt and pepper. Make sure there are  small, chunky pieces, as it doesn't have to be a puree. Add the tomato, lemon juice and epazote. Mix well. Serve accompanied with pork skin and queso fresco, top with longaniza as a garnish.

Nutritional Facts
Servings5
Calories Per Serving404
Total Fat35g54%
Sugar3gN/A
Saturated7g37%
Cholesterol17mg6%
Protein9g18%
Carbs20g7%
Vitamin A89µg10%
Vitamin B120.4µg6.8%
Vitamin B60.6mg28.9%
Vitamin C27mg45%
Vitamin D0.7µg0.2%
Vitamin E5mg23%
Vitamin K46µg58%
Calcium173mg17%
Fiber14g57%
Folate (food)176µgN/A
Folate equivalent (total)176µg44%
Iron1mg7%
Magnesium72mg18%
Monounsaturated21gN/A
Niacin (B3)4mg19%
Phosphorus212mg30%
Polyunsaturated4gN/A
Potassium1136mg32%
Riboflavin (B2)0.3mg18.8%
Sodium201mg8%
Thiamin (B1)0.2mg10.9%
Trans0.2gN/A
Zinc2mg13%
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