I tend to be fairly traditional when it comes to preparing Mexican dishes, but this twist on guacamole by Chef Roberto Santibañez caught my attention. Blue cheese and avocado make for a great flavor combination.
2 tbsp. finely chopped white onion
1 tbsp. minced fresh jalapeño or serrano chile, including seeds, or more to taste
1 tsp. kosher salt, or 1/2 tsp. fine salt
1/4 cup chopped cilantro, divided
1 tsp. freshly squeezed lime juice, or more to taste
1 large or 2 small ripe Mexican Haas avocados, halved and pitted
1/4 cup coarsely chopped smoked almonds, divided
3 tbsp. crumbled blue cheese, such as Roquefort, Cabrales, or Danish Blue, divided
- Mash the onion, chile, salt, and half of the cilantro to a paste in a mortar or large bowl. Stir in the lime juice.
- Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl.
- Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.
- Garnish with the rest of the almonds and blue cheese. This guacamole is best served right away, with tortillas or tortilla chips.