Capella Pedregal’s Executive Chef, Marco Bustamante, shares his wonderful recipe for this favorite Mexican dip. It is simple, but irreplaceable. After you have made it once, you will never again buy guacamole ready-made. There are just some things that have to be done fresh! Enjoy!

INGREDIENTS

4 Avocados
1 Tomato
1 Red Onion
1 bunch Cilantro
½ Serrano Pepper
¼ clove Garlic
Juice of two limes
Panella cheese
Salt and Pepper

To begin; dice tomatoes and onions. Mince the Serrano pepper, garlic and cilantro. Place all ingredients on the side until ready to use. Cut avocados in half and remove seed, then spoon out into a molcajete or medium size bowl. Mash avocado until almost smooth leaving some lumps for texture. Blend in other ingredients and season to taste with salt and pepper. Serve in favorite bowl or in a molcajete with basket of tortilla chips. Grate or crumble Panella cheese on top for an added touch.