San Diego Chef Shares Recipe For Popular 'Guacamole Nogada'

SAN DIEGO COUNTY, CA -- Menu items of Italian, Chinese and Mexican fare still are the most popular among restaurant customers, but Americans are increasingly embracing lesser-known global cuisines, according to the National Restaurant Association.

And among the Mexican dishes highlighted and shared by the NRA is a recipe for Guacamole Nogada from Puesto restaurant chef Eric Adler of San Diego County. In the region of Puebla, walnuts and pomegranate seeds are used extensively -- and here in guacamole. Enjoy, and let us know what you think!

Puesto locations are at 1026 Wall Street in La Jolla, and at 789 West Harbor Drive in San Diego. And a new locale is planned for Irvine.

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Guacamole Nogada

Ingredients

2 large avocados, peeled and seeded
1/4 cup chopped onion
1/4 cup chopped mango
1/4 cup chopped tomato
1/4 cup chopped cilantro
1 tbsp. lime juice
1 tbsp. orange juice
1/2 tbsp. minced habanero pepper
Salt, to taste
1 tsp. chopped chile de arbol
5 candied walnut halves
1/3 cup pomegranate seeds
Tortilla chips

Steps

1. Mash avocados in a large bowl. Mix in onion, mango, tomato, cilantro, lime juice, orange juice and habanero; add salt to taste.
2. Garnish guacamole with chile de arbol, candied walnuts, and pomegranate seeds. Serve with chips.

---Recipe and photo courtesy of California Avocado Commission

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