Holy Guacamole! Fast and Simple

If you love guacamole like I do, I'm always looking for chef shortcuts that still deliver on flavor. From the recently opened Diez y Seis, a new Mexican concept that opened this month in the Shore Club, a landmark boutique hotel in South Beach, Executive Chef Jose Icardi shares this quick-and-easy recipe for El Chimpiras Guacamole.

Holy Guacamole! Fast and Simple

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If you love guacamole like I do, I’m always looking for chef shortcuts that still deliver on flavor. This El Chimpiras Guacamole recipe is shared by Executive Chef Jose Icardi of the recently opened Diez y Seis, at the Shore Club in South Beach – an iconic landmark hotel.

The restaurant is a celebratory space with grand views overlooking the pool, surrounded by palm trees. It’s a celebration of Mexican tradition with rustic decor a the feel of a traditional Mexican taqueria. It’s named in honor of Mexican Independence Day, September 16.

Chef Icardi shares this quick-and-easy recipe for El Chimpiras Guacamole.

The restaurant is a celebratory space with grand views overlooking the pool, surrounded by palm trees. It's a celebration of Mexican tradition with rustic decor a the feel of a traditional Mexican taqueria. It's named in honor of Mexican Independence Day, September 16.

Diez y Seis Restaurant Overlooking the Pool.

“I fell in love with Mexican cuisine 15 years ago when I took my first trip to Mexico City and it’s only grown stronger,” Chef Icardi says. I’m so thrilled to bring my vision to Shore Club, one of the most well-known hotels in South Beach. Mexican cuisine brought the world so many wonderful flavors, from chilies to vanilla beans to chocolate. I hope to pay homage to the country’s culinary contribution with this concept.

Ingredients

  • 4 ounces Avocado Mix
  • 1 teaspoon tomatoes, diced
  • 1 leaf white onion, diced
  • 0.5 ounces cilantro, chopped
  • 0.5 ounces jalapeño, chopped
  • 2 ounces lobster
  • 1 ounce red dragon fruit
  • 4 Serrano peppers, sliced
  • Garnish micro cilantro
  • 1 basket crispy tortilla chips

Preparation

  • 1 In mixing bowl, combine avocado mix, tomatoes, white onion, cilantro and jalapaño.
  • 2 Add lobster and dragon fruit on top.
  • 3 Garnish with sliced Serrano peppers and micro cilantro.

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Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint (…)

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Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint (…)

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