Guac Tall

José Andrés takes on the classic game-day dip
43 Ratings
100% would make again

At China Poblano in Las Vegas's buzzy new Cosmopolitan hotel, the Spanish-born chef José Andrés has entered uncharted territory: the flavors and cuisines of China and Mexico. There, diners can try ceviche and tacos alongside noodles and inventive dim sum, but every meal is best started with a bowl of Andrés's silken guacamole. Prepared tableside, the dip reinforces the magical combination of avocado, lime and salt. And garnishes of queso fresco and tart tomatillo complete a snack that's perfect for Super Bowl Sunday, whether you serve it with tacos or Chinese takeout.

Guacamole with Tomatillo and Queso Fresco

Recipe adapted from José Andrés, China Poblano, Las Vegas

Yield: 4 servings


1 tablespoon finely chopped red onion

1 tablespoon finely chopped Serrano chile (seeds optional)

1 tablespoon finely chopped fresh cilantro


Fresh lime juice

2 medium, ripe avocados, pitted

1 to 2 tablespoons crumbled queso fresco

1 tablespoon finely diced fresh tomatillo (from about ½ tomatillo)


1. In the bowl of a mortar, combine the red onion with the Serrano chile, cilantro and 1 teaspoon of salt. Add 2 teaspoons of lime juice and grind the mixture with a pestle until combined.

2. Using a spoon, remove the flesh from the avocados and add to the mortar. Mash the avocado slightly and gently blend the guacamole together. Season to taste with salt and additional lime juice, if needed.

3. Top the guacamole with the queso fresco and tomatillos and serve.

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