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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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  • 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


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.