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IMUSA's Crunchy Herbed Guacamole

IMUSA's Crunchy Herbed Guacamole

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IMUSA's new twist on guac is delicious and savory, combining avocadoes with cilantro and radishes

Americans consume more than 71.4 million pounds of avocado during the Superbowl. With that much guacamole to be eaten, preparing the perfect guac to wow your superbowl party guests is no easy task!

Here is a perfectly unique and delicious recipe for you to use as you plan your Superbowl party. Created exclusively for IMUSA by celeb chef George Duran, the Crunchy Herbed Guacamole recipe is delicious and savory, combining avocadoes with cilantro and radishes.


  • 2 Ripe Avocados
  • 1/4 Cup Cilantro
  • 1/4 Cup Fresh Chives
  • Juice from 1/2 a Lime
  • 3 Small Red Radishes
  • Pinch of Salt to Taste
  • Chipotle Hot Pepper Sauce (optional)


Print Mexican style Ceviche Don't you dare to go through the summer with out trying this refreshing Mexican Style Ceviche recipe by Chef Michelle Bernstein. It's simple, healthy and delicious! Author: admin Cuisine: Latin Recipe type: Appetizer.

Vietnamese Caramel Shrimp Stir-fry

Print Vietnamese Caramel Shrimp Stir-fry This dish is so delicious and easy you won't believe it! This recipe uses brown sugar to caramelize the shrimp and has layers of flavors from shallots, thai chiles, siracha sauce, and Asian fish sauce! Author: Ana Quincoces.

How to Make Guacamole for Cinco de Mayo (Shop the Tools)

Guacamole is one of those classic party snack staples that has not only withstood the test of time, but has gotten better with age as chefs continue to add creative new twists. Traditionally made with only a few basic fresh ingredients &mdash ripe avocados, tomatoes, onions, cilantro, and citrus are the key players &mdash this versatile dip can be easily modified according to taste or season.

So, on behalf of Cinco de Mayo and with a nod to the warm spring temperatures ahead, here is a recipe for a fresh and delicious Chunky California Avocado Guacamole from the California Avocado Commission.

Shop our recommended guac-making tools below, then prepare to kick back and properly celebrate Cinco de Mayo. Now, you just need to stock up on tortilla chips.

Chunky California Avocado Guacamole


  • 2 ripe fresh California avocados, peeled, seeded, and roughly mashed
  • 1/2 cup chopped cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 cup chopped grape tomatoes


Combine all ingredients, except tomatoes in a medium bowl. Gently stir in tomatoes. Serve immediately or store in an airtight container for up to 24 hours for peak flavor and texture.

Yield (Liquid): 2 cups total

* Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

How to make guacamole

After you cut the avocados, don&rsquot just mash them all together. Instead, to achieve a smooth consistency with some larger pieces, I use two methods. Use a fork to mash the first two avocados. This step allows you to control the texture. Sprinkle kosher salt on top while smashing to season. The coarse granules help to create friction, breaking the flesh down better.

Cut the last avocado into cubes, then stir it in with lime juice. This technique provides a balance of creamy texture with more significant bits for contrast.

Chunky Guacamole Recipe

This chunky guacamole recipe is the one that I grew up eating, and the one that my mom still makes. Throughout my childhood, I always thought that everyone made guacamole this way since that was the way it was served everywhere I went, whether it was a restaurant or a relative’s house. I have to admit that I like it to look very neat and not-messy (like in the pictures here), but if your avocados are softer then they will get a little mushy when mixed with the rest of the ingredients. If they end up getting a little bit messy, this is perfectly fine, as that is the classic way that guacamole is served in many homes.

Ideas for your next appetizers: Pickled onion, fried plantains, restaurant style salsa, refried beans, and homemade tortilla chips. You can find all the recipes here on the blog.

  • At home, we never added lime juice. But, I know some people like, if you are one of them, go ahead and enjoy!

  • As I always say, if you need to make some adjustments to the recipe because you do not have everything in your area, please do so. You can use lemon juice instead of lime juice, and jalapeño or other peppers instead of Serrano.

Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!

Go Nuts

In his new book, The Broad Fork, Hugh Acheson, chef of several restaurants in Georgia, suggests adding pecans into the mix: "When you hit that toasty goodness of the pecans, it just plays up the rich, fresh flavor of the avocados." We agree, and find that any toasted nut can add complex flavor into the mix. Alex Stupak, chef of New York City's Empellón, adds in pistachios, and creamy nuts like pine nuts or cashews also work well. Or try it out with our latest spice/nut obsession, the Egyptian dukkah blend, and you've got both the seasoning and the nuts covered.

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1/8th of recipe (about 1/4 cup): 68 calories , 4g total fat (0.5g sat fat) , 156mg sodium , 6g carbs , 2.5g fiber , 2.5g sugars , 2.5g protein

Green Plan SmartPoints® value 2*
Blue Plan (Freestyle&trade) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*

Prep: 10 minutes


8 oz. mashed avocado (about 1 cup or 2 small avocados' worth)

2/3 cup fat-free plain Greek yogurt

1/2 cup finely chopped mango

1/4 cup finely chopped red onion

1/4 cup peeled and finely chopped jicama

2 tbsp. finely chopped fresh cilantro


In a medium bowl, combine avocado, yogurt, lime juice, and seasonings. Mix until mostly smooth and uniform.

Stir in remaining ingredients.

Cover and refrigerate until ready to serve.

Making this Homemade Italian Bread

This post contains affiliate links for your cooking convenience. I earn a small commission but there is no extra cost to you.

This recipe for rustic Italian bread has the great taste of zesty herbs and is easy to make. I like to use fresh herbs for cooking when I make homemade bread. If you want to use dried herbs, just cut the amount in the ingredient list to 1/3. Dried herbs are much more concentrated.

All good bread recipes start with flour and yeast. I used an all purpose flour and rapid rise yeast.

One of the beauties of this bread is that it needs just a small amount of kneading and it will still rise and have a great texture. Add some flour to a cutting board so the bread won&rsquot stick.

Knead the dough until it is smooth and elastic&ndashjust a few minutes. Don&rsquot skip this step. Kneading the bread makes it light and airy. If you don&rsquot knead the dough, the bread will end up flat and touch (and HEAVY.)

Set the bread aside in a warm location. The dough needs to rise until it has doubled in size. This will take about 45 minutes.

I like to make my easy Italian bread recipe into a free form oval shaped loaf. No messing with bread pans and it can be made right on a baking sheet. My silicone mat is great for making bread.

To make a nice looking finished loaf, it also helps to cut some 1/4&Prime slits in the dough. This helps with cooking and gives the bread a decorative look when it is done.

You can also divide the bread batter and make it into smaller chunky loaves or even bread rolls. The recipe works equally well for any of them.

You do not even need to preheat the oven! The bread will rise a bit more as the oven heats up. You can also try making the bread in a cast iron Dutch oven to make it even more crusty.

The aroma of this authentic Italian bread recipe is so welcoming and warming when you step in the door. Do you know that many real estate agents recommend cooking homemade bread when you have an open house? This is the reason!

When the weather is cooler, I make bread all the time. It is the time of the year when home made soups are on our dinner menu and there is nothing quite like crusty bread to accompany a big bowl of soup. (Try this recipe for chicken pot pie soup. It&rsquos delish and goes so well with a crusty bread recipe!)

The Original Nachos Were Crunchy, Cheesy and Truly Mexican

Ballpark and Tex-Mex nachos are both ubiquitous in the United States. But the original version is deeply rooted in the borderlands and Mexican home cooking.

The biggest claim to fame for the border city of Piedras Negras, in Coahuila, Mexico, is that it was the birthplace of nachos, one of America’s most popular snacks. Yet that fact is not widely known beyond the region, something that has long frustrated the people of Piedras, as locals call their hometown. They’re so proud of their invention that they started the International Nacho Festival there in 1995.

“The nacho origin story is the one your mother tells you since the day you are born,” said Enrique Perret, a friend of mine who hails from that city of about 165,000 people. “After I moved from Piedras to Mexico City and kept boasting about it, I realized people were either not impressed or had an intense disbelief of nachos being from Piedras, let alone from anywhere in Mexico.”

Until recently, you could count me as one of the nonbelievers. I’m a native of Mexico City, and my first time eating nachos was also the first time I went to a movie theater in the United States, when my parents took our family to visit in the 1980s.

I experienced mixed feelings: Excitement as we waited in line surrounded by flashy blockbuster movie banners, and ordered the nachos. Suspicion as the basket was filled with chips from the orange-lit heated glass box, and the ultrayellow sauce flowed hesitantly from a gigantic pump. Perplexity as I tasted the oversize salty chips covered in the creamy sauce and too few pickled jalapeños.

I finished them, but not before asking for more jalapeños, to have enough for each bite.

Years later, after moving to the United States and becoming a mother to three boys, I found nachos again in stadium concession stands, and ate them along with hot dogs every single time. In my eyes, nachos equaled American entertainment. Just like other Mexicans who aren’t from Piedras, I was puzzled when anyone called them Mexican.

Now that I’ve lived in the United States for more than two decades, I’ve begun to grasp why they defy categorization. Mexican? American? Tex-Mex? Nachos are the epitome of comida fronteriza, food from the borderlands. It’s a place where foods seem caught in a constantly evolving in-between: not from here, not from there, strongly rooted but hard to pin down.

“Not Tex-Mex, Pati,” said Adán Medrano, a chef and an authority on the food of Southern Texas and Northeast Mexico, which he refers to as Texas Mexican food. “The original nachos are Mexican through and through, and have little to do with those. I mean, enough with the cheese!”

All those nachos I’d been eating, including the superlayered ones from Tex-Mex restaurants in San Antonio, were neither the only kinds nor the originals.

Nachos were born in 1940 when, as the story goes, a group of women walked into the Victory Club in Piedras outside business hours. But Ignacio Anaya, the maître d’hôtel, had no cooks in the kitchen. Mr. Anaya was known as Nacho, the traditional nickname for anyone named Ignacio in Spanish-speaking countries.

The wives of Americans stationed at a military base in Eagle Pass, Texas, the women had crossed the Rio Grande to shop and were looking for a drink and a bite. Aiming to please, Mr. Anaya ran to the kitchen and made a quick appetizer with ingredients he found. He topped totopos, fried corn tortilla chips, with Colby cheese and slices of pickled jalapeños, and threw them in the oven.

The women loved it so much they asked for seconds, and jokingly ended up calling them Nacho’s special. The dish became an essential part of the Victory Club menu, and a fixture on others in the region. Eventually, Mr. Anaya moved to Eagle Pass and opened a restaurant called Nacho’s.

“Nachos were created in a restaurant of mainly comida casera, the foods that Mexican-American families were eating at the time,” Mr. Medrano said. They are essentially open-faced quesadillas — a very quick meal that’s whipped up in Mexican homes — but made crunchy and bite-size, with Colby cheese.

What to Cook This Week

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • A salty-sweet garlic and scallion marinade enhances these Korean beef burgers with sesame-cucumber pickles from Kay Chun.
    • If you can get your hands on good salmon at the market, try this fine recipe for roasted dill salmon.
    • Consider these dan dan noodles from Café China in New York. Outrageous.
    • How about crispy bean cakes with harissa, lemon and herbs? Try them with some yogurt and lemon wedges.
    • Angela Dimayuga’s bistek is one of the great feeds, with rice on the side.

    Colby was widely used in the region during World War II, when nachos were created, said Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, which is usually held in October on the banks of the Rio Grande. It was a time of hardship on both sides of the border.

    “In Piedras, we used to call Colby ‘queso relief,’” he said. “It was one of the ingredients provided by the U.S. government.” People who received the cheese on the American side of the border would share, sell or barter with relatives on the Mexican side.

    Dr. Peña de los Santos said it was fitting that the signature dish from the region includes an American cheese and was first eaten by Americans: It shows how fluid the food and culture of the region are, routinely blurring the border.

    “When the geopolitical border came, it divided the community and the families, but not in every way,” Mr. Medrano said. “We have been living and eating this shared and coherent culinary reality for thousands of years.”

    Just as American ingredients were making their way into Texas Mexican foods, Texas Mexican foods were being adapted and served as Tex-Mex — “by Anglos to please Anglos,” he said.

    Tex-Mex restaurants made nachos an essential part of the menu, baptizing the chips with all of the fixings their customers had come to expect: cooked ground meat, sour cream, table salsa, pico de gallo, guacamole and pickled jalapeños. With more versions came more layers, as carne asada, black olives, shredded Cheddar cheese, beans and corn were added to the dish.

    It was Frank Liberto, a businessman from Texas, who took nachos to the masses in the 1970s. Two inventions made this possible: an emulsified cheese sauce that requires no refrigeration, has an extended shelf life and stays melted without heat, and a pump for the cheese so the nachos could be assembled as fast as people could order them.

    Mr. Liberto introduced ballpark nachos in 1976 at a Texas Rangers baseball game, then in 1977 at a Dallas Cowboys football game. From there, they appeared at stadiums and movie theaters throughout the United States, and then one country after another.

    You can find all sorts of nachos at the International Nacho Festival, Dr. Peña de los Santos said, styles that reflect trends throughout America and the borderlands, from the original recipe to nachos topped with carne asada, or pulled pork, or bulgogi. There are some with just one cheese, others with many cheeses. Many stick to pickled jalapeños.

    According to festival guidelines, there are three things nachos must have: tortilla chips, copious amounts of melted cheese and some kind of chile. I would add that nachos need to be messy, saucy and provoke that “I can’t have just one” feeling when you take a bite.

    You can be charmed with the honesty, simplicity and irresistible clash of flavors in the original nacho recipe: the barely salted tortilla chips, the nutty cheese with a slight bitter bite and the briny taste of the punchy jalapeños. Or you can have your fill of outrageous and over-the-top Tex-Mex versions, or top the chips with anything else you crave.

    And even someone from Piedras like Mr. Perret, whose family has been there since the mid-1800s, loves a good ballpark nacho. The last time he made nachos for friends, for a Super Bowl party in February, he mixed Velveeta with milk to make something that resembled that ballpark nacho cheese, then topped the tortilla chips with chilorio — the adobo-seasoned pulled pork dish from Sinaloa — and pickled jalapeños.

    “I couldn’t watch the game in peace,” he said. “My friends couldn’t get enough, and had me making batch after batch.”

    Watch the video: How to Make Crunchy Guacamole in a Molcajete Video Recipe with IMUSA and George Duran (June 2022).