Guacamole day is celebrated on the 16th of September every year and Chef Vikas Seth tells us all about the dish
Avocado is said to have originated in Central America and has been brought to Mexico by the Aztecs. People became a fan of the rich creamy fruit and guacamole came into existence. And considering that no one ever needs an excuse to dig into guacamole, a delicious dish that is so versatile that it can be served as a dip, burrito filling and even as a simple sandwich topper, the dish is a favourite across ages. Sanchez takes pride in curating avocados from across the nation to ensure that customers can enjoy guacamole all year around.
Guacamole that originates from Mexico has become a favourite with people worldwide. Giacamole that literally translates to avocado sauce comes from an Aztec dialect. It is a dish that can be served as a dip, burrito filling and even as a simple sandwich topper. “Simple and delicious, it is essentially a dip made with mashing avocados with salt in a traditional motor and pestle called ‘molcajetes’ with addition of cilantro and lime juice. That is the original style and everyone has their own way of making it. The base for any guacamole is a smashed ripened avocado. We have a huge guacamole menu at Sanchez and source avocados from Coorg, Kodaikanal, Ooty and other avocado orchards near Bangalore to provide guacamole all year round. A huge favourite with the crowd is our special Dark Chocolate Guacamole- made with pureed avocado infused with dark chocolate and topped off with avocado cubes, orange zest, pumpkin seeds and edible flowers,” says Chef Vikas Seth.
Guacamole Day is an unofficial day that celebrates Mexico’s most loved dip. This originated internationally and the love for guacamole is now being celebrated everywhere. The avocado is a very versatile ingredient; it is so smooth and creamy that it is called butter fruit too. “We use avocados at Sanchez in so many variations – grilled in salad, smashed on to toast, carpaccio slices on beetroot and cheese toast, guacamole, made live at the table or served as a dip with quesadilla and even in cocktails and beverages. Our Avocado Margaritas, Avocado smoothies and shakes are really popular too, I personally had my first one in Mexico the taste and texture was just perfect. We have a unique Dark Chocolate Guacamole with is served with cinnamon sugar dusted chips. We are now introducing a special Esquites menu for Mexican Independence Day in which we are using avocado seasoned with Mexican spices, olive oil and lime juice,” says Chef. His personal favourite is to cut the avocado in half and remove the seed, fill the avocado with an egg and top it off with salt, pepper and Mexican spices. This is then baked to give you a really delicious and simple dish. “Along with our amazing guacamole menu, I am personally hosting a session at Sanchez a day prior on different ways to make guacamole,” says Chef. This is a dip that packs a punch and here are a couple of recipes for you to try.
Sanchez Signature Guacamole
Prep time: 10 mins
Finishing time: 10 mins
- Ripe Avocado 200g, two small pc or one big
- Tomatoes, Seeds & Pulp Removed, Chopped 40g
- Onion, Chopped 15g
- Cilantro, Chopped 5g
- Jalapeno, Chopped 2g
- Lemon Juice 4ml, little drizzle
- Olive Oil 4 ml, little drizzle
- Salt to taste
- Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado, but keep it chunky. Add rest of the ingredients and mix.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve. Serve with Yellow & Blue Corn Tortillas.
Dark Chocolate Guacamole, Toasted Pepitas
Prep Time: 10mins
Finishing time: 10mins
- Dark chocolate Guacamole
- Ripe Avocado 1pc
- Organic Honey 1 tbsp
- Dark Chocolate, melted 4tbsp
- Olive Oil 1 tsp
- Salt a pinch
Cinnamon Sugar Dusted Nachos
- Flour Tortillas 2pc
- Butter 1tbsp
- Cinnamon powder 1tsp
- Hibiscus Dust 1 tsp
- Castor Sugar 2tbsp
Roasted Pumpkin Seeds 1 tbsp
- Cut avocados into half. Remove seed. Scoop out avocado flesh from the peel into a mixing bowl. Discard any browned areas. Cut into small cubes a table spoon of avocado and keep is aside for the garnish, smear it with a little olive oil.
- Using a fork, mash the rest of avocado, add in honey, melted dark chocolate, olive oil and pinch of salt. Blend well and your Dark Chocolate Guacamole is ready. Now transfer the mix in the pipping bag. Keep the pipping bag in the refrigerator till required.
- Mix castor sugar, hibiscus dust and cinnamon powder together and keep it aside till required.
- Cut the flour tortillas to triangles and bake it in the oven at 180 c for 5 to 7 minutes till it becomes crispy.
- Take it out and when the chips are still warm brush it with butter on both the sides.
- Toss the chips in the flavored sugar lightly and keep it on a separate plate and you have your cinnamon sugar dusted nachos ready.
- For finishing, take out the chocolate guacamole and pipe it well in the centre of the plate arrange cinnamon sugar nachos on the side and garnish with roasted pumpkin seeds, which are called Pepitas and cubes of avocado.
This story first appeared in Sakal Times dated Sep 14, 2019 here: