At Dos Caminos guacamole is king. Not to brag, but it's a constant fan-favorite. Our guac is made fresh to order, to the spice level of your choosing.
So what makes ours so good, you ask? First, guacamole is at its best when made just before serving it. Another key to success is California-Grown Haas Avocados because they have a creamier, denser texture than all other varieties. We serve the dip with warm, hand-cut tortilla chips.
Since this secret is TOO GOOD to keep to ourselves, here it is to make at home:
DOS CAMINOS TRADITIONAL GUACAMOLE
Makes 4 servings
2 tablespoons finely chopped cilantro leaves
2 teaspoons finely chopped white onion
2 teaspoons minced jalapeño or Serrano chilies, seeds and membranes removed, if desired
1/2 teaspoon Kosher salt
2 large ripe avocados, preferably California Haas, peeled and seeded
2 tablespoons cored, seeded, and finely chopped plum tomatoes (1 small tomato)
2 teaspoons freshly squeezed lime juice
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 1/2 teaspoon salt together against the bottom of the 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, and serve with a basket of warm corn tortilla chips.
GET CRAZY AND DRESS UP YOUR GUACAMOLE!
1lb whole lobster or 4 oz lobster meat
(steam, cool and pick meat from lobster and rough chop)
Japanese pickled ginger works well for a garnish.
Chipotle-Goat Cheese Guacamole
4 ounces crumbled goat cheese
2 tablespoons chopped canned chipotle chilies
1 large ripe mango peeled seeded and diced
(any fruit will work, fresh berries, seedless grapes, papaya for example)
Artichoke Guacamole with Toasted Pine Nuts
1 cup marinated artichoke hearts chopped
1/4 cup toasted pine nuts