Zesty’s Take on Guacamole

by zesty on August 8, 2011 · 5 comments

Earlier this year I had Chipotle Mexican Grill for the first time in California.  Needless to say I loved it.  I especially loved the guacamole and chips.  After a bit of research, I realized that the recipes for their food items were published online so you can try them at home.

If you have never heard of Chipotle Mexican Grill or have never tried the food there… you must!  Their food with integrity philosophy is really eye catching and hits close to home when you think of prepared food in a restaurant setting.

Chipotle’s Story

“Food with Integrity” is our commitment to always look closer, dig deeper, and work harder to ensure that our actions are making things better, not worse. It’s our promise to run our business in a way that doesn’t exploit animals, people or the environment. It is the philosophy that guides every decision we make at Chipotle.

Well of course I had to try it out.  I did this a while ago and just never posted it for you to enjoy.  Here is the low down on what I feel is one of the top 5 guacamole I have ever had.

Ingredients

  • 2 Hass Avocados
  • 1/2 of a Jalapeno pepper, seeded, and minced
  • 1/4 of a red onion, finely chopped
  • 2 heaping Tablespoons of Cilantro, finely chopped
  • 1/4 of a lime, juiced
  • 1/4 teaspoon salt

Method

  1. Combine all of the ingredients into a bowl, and mash together until smooth.
  2. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalapeno seeds!

Zesty Tip: This recipe is an approximation based on the original Chipotle recipe. Please use it as a base for your guacamole creation, and feel free to make improvements based on your own personal preferences.

Ok, I have to get to work…. 3 million things to do after being away last week and away all weekend.  Have a great start to your week and I cannot wait to hear your favorite guacamole recipe in the comments.  You know you have to tell me them so don’t be shy.

Take care

zesty

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{ 5 comments… read them below or add one }

1 Julia Mason

We have a Chipotle Mexican Grill here in Lakeland, and I have eaten there one time. I do not care for it. I would rather eat at Moe’s.
As far as guacamole, the best I have eaten is the one I make. I use 3 Hass avocados and just mash them with a spoon leaving a few chunks. Then I add 1/4 cup of my favorite salsa. Mix gently and serve with chips.

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2 Celia

I’m not sure what it takes to count as “guacamole”, but ever since reading Mark Bittman’s comment that he loves mashed avocado with a bit of salt and lemon juice on toast, that is my favorite weekend treat. I’ve jazzed it up a little bit as – mash one avocado, add a touch of salt (just a dash!), some minced garlic/garlic powder, powdered cayenne, and lemon or lime juice. Mix, spread on toast. One avocado adequately covers 2 pieces of toast. I find that I prefer the cayenne heat to jalapeno.

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3 Lara

Chipotle guac is THE BEST guac I have ever eaten in a restaurant. Actually it might be the best guac I’ve eaten, period. I’ll give your recipe a whirl at our next fiesta.

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4 Curious Cook

Damn! In this part of the world, the ingredients you are talking about is hard to come by..:( :( Its a darn shame coz what you have posted sounds absolutely delicious! :)

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5 Amanda

My favorite guacamole comes from a restaurant on the Riverwalk in San Antonio, TX called Boudro’s. It’s the first place I ever had a guacamole that I LOVED and everytime I make it everyone says it’s the best they’ve had.

Their recipe includes (though I always double or triple):
Juice of 1/4 of an orange
Juice of 1/2 a lime
1 avocado seeded and scooped out of skin
2 Tbs roasted and charred Roma tomatoes diced
1 ea Serrano pepper roasted seeded and diced
1 Tbs medium dice red onions
1 tsp chopped cilantro
coarse ground salt to taste (sea salt is better)

Directions
Squeeze juices into bowl. Add avocado and coarsely chop. Add onions, roasted tomato, serrano and cilantro fold into avocado mixture. Add salt (more is better). Result should be crudely chopped not mashed. That’s it.
(recipe here: http://boudros.com/boudros/recipes.php?for=guacamole )

Enjoy! At this point I don’t measure anymore, just eyeball everything. And never really roast the tomatoes or Serrano peppers because that just takes too long and I always want guac that very second. It’s sooo good.

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