Crisp fried green plantains with a tender core, served with guacamole.
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A pile of messy goodness laden with fall vegetables. The fun here is grasping a half-covered chip and hunting around the pile of toppings for the exact one to help complete the perfect bite.
My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips.
Grilled cheese with creamy guacamole in the center that bursts out as you bite into it. This may be the greatest thing ever.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Make it a Tex-Mex burrito bowl night. Poached chicken with lime is piled deep with all the fixings. Go full or semi-homemade.
Toasted bread, grilled steak, velvety avocado, and cool spicy crema make this an incredibly satisfying sandwich.
A simple and easy guacamole for any occasion.
The beans, corn and scallions adds extra texture to the standard avocado mash.
For all you Sriracha lovers out there, the ones who believe that there is nothing that cannot be improved with a drizzle of the Rooster sauce, this one is for you.
Fermented chili bean paste is best known as the base for mapo tofu, but its combination of spicy, salty, and tangy makes it an ideal candidate for amping up the flavors already present in guacamole. Like our sriracha version, making it is as easy as adding a spoonful or two and mixing.
Get your guacamole and salsa verde fix in one swoop by adding tomatillos, garlic, onion, and serrano pepper to the mix.
Lost of bright greenery is incorporated into this East meets Wild West elaboration on our basic recipe. Soy sauce and sesame amp up the umami factor while shiso leaf provides an herbal note.
Cubes of crisp jicama and sweet mango are a festive and unexpected addition to this guacamole that combines a variety of textures and flavors.
The flavors of Maryland and Mexico meet in this Old Bay-inflected variety that gets extra chunk from the addition of jumbo lump crab meat.
The classic flavor combination in this blue cheese and bacon guac could not be more game day appropriate. Try it also as a topping on burgers or sliders.
Adding a whole pint of tomatoes to your guacamole makes for a loose and chunky dip.
Any recipe with a whole head of garlic in it is sure to separate out the fearful from the fearless. Serve this and you'll find out who has both the guts and the glory.
Toasted pepitas and orange zest make for a crunchy and aromatic variation of guacamole; if you're looking for something bolder, and with spice, this is the guac for you.