Holy Guacamole!! It’s National Guacamole Day

In celebration of the day, we hope you’re out there enjoying this delicious and versatile dip and topping. We don’t know about you, but we like our guac freshly made and seeing as it is the day to celebrate, we’re sharing these delicious recipes from our friends at Dos Caminos and Sauza Tequila…..well, you can’t enjoy guacamole without some tequila. Take the traditional guacamole recipe, like the one from Chef Ivy Stark and feel free to give it a fun twist with variations like Lobster Guacamole, Chipotle-Goat Cheese Guacamole or Artichoke Guacamole with Toasted Pine Nuts.

Pairing 1 – Marvelous Mango Margarita and Chipotle-Goat Cheese Guacamole

1 part Sauza® Blue Silver 100% Agave Tequila
½ part JDK & Sons™ O3 Premium Orange Liqueur
½ large ripe mango
2 parts fresh orange juice
⅔ part lime juice
½ part simple syrup
4 parts ice
Peel, seed and chop your mango. If you have time you can freeze your prepared mango at this point. Otherwise, put all ingredients except for the ice into your blender and blend until smooth. Then add the ice. Pour the margarita into a glass and enjoy!
Rock the guac and celebrate with these guacamole and margarita pairing ideas

The sweet and fruity flavors of the Marvelous Mango Margarita provide the perfect complement to the smoky heat of the Chipotle-Goat Cheese Guacamole:

2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
4 oz. crumbled goat cheese
2 tbsp. chopped canned chipotle chilies

Pairing 2 – Spicy Sauza®-Rita and Artichoke Guacamole with Toasted Pine Nuts

1 part Sauza® Blue Silver 100% Agave Tequila
2 parts beer
1 part frozen limeade concentrate
1 part water
A dash of hot sauce
Sugar (for garnish)
Salt (for garnish)
Red pepper (for garnish)
Chili pepper (for garnish)
In a glass, combine all ingredients. Chill and serve in glasses rimmed with sugar, salt and red pepper. Garnish with a chili.

Turn your cocktail up a notch this National Guacamole Day with the Spicy Sauza®-Rita. This spicy cocktail brings the heat with red and chili pepper flavors and pairs well with the mild flavors of the Artichoke Guacamole with Toasted Pine Nuts:

2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 cup marinated artichoke hearts, chopped
¼ cup toasted pine nuts

Pairing 3 – Strawberry Sparkler and Lobster Guacamole

1 part Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Strawberry Liqueur
½ part (chilled) rose champagne
½ part limeade
3 strawberries
1 tbsp. sugar
1 lime wedge
Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Place 3 frozen strawberries in the bottom of the prepared flute. Pour champagne into the glass. In a shaker filled with ice, combine tequila, limeade, and strawberry liqueur. Shake and pour into glass. Add a squeeze of fresh lime if desired and serve immediately.

Try the Strawberry Sparkler with the Lobster Guacamole for a fresh take on the traditional lobster/champagne pairing.

2 tbsp. finely chopped cilantro leaves
2 tsp. finely chopped white onion
2 tsp. minced jalapeño or Serrano chilies (Optional: remove seeds and membranes)
½ tsp. teaspoon Kosher salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp. freshly squeezed lime juice
1 lb. whole lobster or 4 oz. lobster meat, steamed, cleaned and rough chopped
Japanese pickled ginger for garnish (Optional)
In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion, 1 teaspoon of minced chile, and ½ teaspoon salt together against the bottom of the bowl. Steam, cool and pick meat from lobster and rough chop. Then add to bowl. Add the avocados and gently mash them with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in tomatoes and lime juice, taste to adjust the seasonings. Add Japanese pickled ginger for garnish (optional). Serve with warm corn tortilla chips.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.