Have you ever met someone who didn’t like guacamole?
I haven’t. Nor do I wish to. That doesn’t sound like the type of person I’d like to be friends with.
And because you are no doubt a guacamole lover, there is no doubt you’re going to love this guacamole bar! You can use this recipe for roasted garlic guacamole or your own favorite, and then create an array of delicious toppings for your guests to add.
You know – the good stuff, like bacon. And cheese.
You can add any garnishes you like. I added two types of onion, and pan-fried corn. There’s nothing I love more than fresh corn, pan-fried in a pat of butter until it’s a lightly crisped golden brown. Except for, that is, adding it to a guacamole bar.
Adapted from Rick Bayless
Roasted Garlic Guacamole:
- 6 cloves garlic, unpeeled
- 6 ripe medium avocados
- 1 tomato, chopped
- 1/2 cups coarsely chopped fresh cilantro, loosely packed
- 2 tablespoons fresh lime juice, plus more if desired
- 1 teaspoons salt
- 3/4 cup Mexican queso fresco, crumbled
- 3/4 cup sliced pickled jalapeños
- 1/2 cup crumbled crisp-fried bacon
- 1/2 cup chopped scallion
- 1/2 cup chopped red onion
- 1/2 cup corn, fresh or frozen and thawed, pan-fried
- 1 bag (16-ounce) large, sturdy tortilla chips
For the guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the tomato, garlic, cilantro, and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve. Makes about 4 cups.
To set up the bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.
Serves 6 – 8.