The St. Regis Mexico City Guacamole

The St. Regis Mexico City Guacamole
Staff Writer
 Guacamole
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, great for a party.

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10
Servings
953
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 pounds avocado
  • 10 tablespoons fresh coriander
  • 10 tablespoons Serrano chili
  • 1 cup lime juice
  • 1 ¼ cup purple onion
  • ¼ cup of radish
  • 1 ¼ cup of Kalamata olives
  • 1 cup of panela Cheese
  • ½ tablespoons salt
  • ½ teaspoon pepper

Directions

Olive Preparation:

Place the olives, with the seed already removed, in an oven tray at 155 degrees Fahrenheit for 5 hours. Be sure to frequently toss the olives. Once they are dehydrated, dice them, to use later.

Guacamole Preparation

Cut and dice the onion and put aside. Wash and clean the coriander and also place aside. Clean and dice the serrano chile into very fine cubes and put aside. Cut the panela cheese into ½ inch cubes. Cut the avocado in two, add the onion, serrano chile, lime juice and season with salt and pepper. Finely slice the radish and reserve in water with some ice.

Presentation:

Place the guacamole in a place or serving bowl, add the cubed panela cheese and the dehydrated olives on the guacamole. Serve with tortilla chips and finely sliced radish.

Serve cold.

Nutritional Facts

Total Fat
96g
100%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
33mg
11%
Carbohydrate, by difference
14g
11%
Protein
13g
28%
Vitamin A, RAE
55µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
69µg
77%
Calcium, Ca
106mg
11%
Choline, total
22mg
5%
Fiber, total dietary
1g
4%
Folate, total
46µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
4mg
29%
Phosphorus, P
135mg
19%
Selenium, Se
15µg
27%
Sodium, Na
184mg
12%
Water
87g
3%
Zinc, Zn
2mg
25%

Guacamole Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Guacamole Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.