It’s not a Cinco de Mayo party without chips, salsa and guacamole. Before we headed to the kitchen to begin prepping for the big day, we asked Cabo Flats chef Antonio Brodziak, for a few tips promised to impress.
Buy the right avocado: Everybody knows that guacamole is consisted of avocado, but people often use just regular avocados, losing flavor in the process. Ripe Hass avocados bring much more flavor and consistency to the guacamole.
Don’t forget the cilantro: What is also known as Coriander, cilantro taste is a mix between parsley and citrus. It brings a good mix to the flavors of a next level guacamole.
When it comes to onions, think red: Unlike regular yellow or white onions, red onions are much sweeter. Having that sweet taste adds more contrast to the guacamole mix. Plus, it has less sulfur content, so no watery eyes while cooking!
- 8 large avocados
- 1 medium tomato, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 medium serrano chiles, seed and dice
- 1/4 cup lime juice
- 1 tablespoon sea salt
- Method: Cut the avocados in half and remove the pit, scoop flesh in to a mixing bowl. Using the back of a fork, mash the avocado to desired consistency. It’s up to you whether or not you would like it chunky or a fine mash.
- Toss in remaining ingredients and season to taste. Chill
Top it with tomatoes: Be sure to get fresh orange tomatoes, so you can get the full and less acidic taste from them.
Cinco de Mayo is a huge day in Mexico and many other cultures love to celebrate it across the United States as well. For the Mexican restaurant industry, the 5th is a holiday like no other. Adam Robin, Director of Operation at Cabo Flats, says it is an opportunity to showcase true, authentic cuisine (like Mexican Street Corn, Ceviche, Tacos, and Chimichuri Steak.) But, the day does come with some challenges like a huge influx of guests in just one day… with most guests not knowing what to expect from Mexican food.