Cantina 18 Guacamole

Bring On the Guac

In Do, September 2020 by Raleigh MagazineLeave a Comment

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No Mexican dining experience is complete without chips and guacamole. Guac, in its most basic form, is a delicacy—the mixture of avocado, red onion, lime juice, cilantro and salt is a wonder on your tastebuds—but add in a few extra ingredients and you’ll take the spread to a whole new level of flavor. We asked three of our favorite local Mexican restaurants to give us their special guacamole recipes for you to recreate at home. 

Driftwood Cantina 

Mango Guacamole

4 avocados, diced
¼ medium red onion, diced fine (I like to soak in cold water before adding to the guac; it takes the bite out)
½ to 1 bunch cilantro, chopped; the more the merrier
2-3 limes, juiced
1 serrano or jalapeño chile, sliced thin; leave seeds in for more spice
1 mango, ripe but firm, diced 
1 tsp. salt or more if needed
(I also like to add lump crab to this guacamole sometimes)

Cantina 18

Pineapple & Habanero Guacamole
(Feeds approximately 16 people)

10 avocados, mashed
1 pineapple, diced
1½ Tbsp. signature Cantina 18 Habanero hot sauce
1 red onion, diced
½ bunch cilantro, chopped
½ tsp. cumin
1 Tbsp. lime juice
salt & pepper to taste

Combine pineapple, onion, cilantro, cumin, lime juice, salt, pepper and avocados. Make sure to season well.

Salt & Lime Cabo Grill

Fire Roasted Tomato & Goat Cheese Guacamole 

4 avocados
¼ cup garlic cloves (roasted/diced)
¼ cup lime juice
1 Tbsp. kosher salt
1 cup green onion, finely chopped
1 Tbsp. diced, sautéed yellow onions
2 Tbsp. roasted tomatoes
1 Tbsp. goat cheese 
1 tsp. cilantro to top

Place avocados in a bowl, crush with hands but leave some chunks.

Add garlic, lime juice, green onions and salt. Mix and taste; add more salt or lime juice as needed.

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