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Guacamole from Viceroy Riviera Maya, Playa del Carmen, Mexico

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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.