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.

Ingredients

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

Preparation

1. Mash the onion, chile, salt, and half of the cilantro to a paste in a mortar or large bowl. Stir in the lime juice.
2. 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.
3. 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.
4. Garnish with the rest of the almonds and blue cheese. This guacamole is best served right away, with tortillas or tortilla chips.