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Restaurant Hospitality
Build a Better: Guacamole
Sep 01, 2016

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Sept. 16 might be National Guacamole Day, but we say any day gets better with the creamy green dip/spread.

Guacamole dates at least five centuries to a time when Aztecs were thought to mash avocados. In the early 16th century European aristocrats used the spread to make the main course more palatable. Today, it’s about as mainstream as an ethnic food can get in the U.S.

Other countries have adapted guacamole to reflect their palates as well. In Japan, the traditional recipe uses avocados, shredded daikon, soy sauce, green onions, rice vinegar and a touch of wasabi. The French spread it on fresh baguettes topped with shallots and tarragon. And in the Caribbean, it’s common to spike guac with fresh papaya, pineapple or pomegranate seeds.

Kicked Up Guac
Avocados From Mexico

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Hoke Poke Crispy Rice Miso Guacamole
Avocados From Mexico

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Guac Like an Egyptian
Avocados From Mexico

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Guacamole Nogada
California Avocado Commission

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All You Need Is Guac
Avocados From Mexico

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Chorizo Sliders with Cajun Guacamole
California Avocado Commission

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Purple Haze Guacamole
Avocados From Mexico

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Buffalo Guacamole
Avocados From Mexico

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DIY Guac Bar
Avocados From Mexico

Serve a simply dressed prepared guacamole base alongside a mise en place of vegetables, fruits, cheeses, herbs and more. Curate your own signature suggestions or let inspiration fuel your customers’ inclusions: Sweet, savory, hearty, or healthy.

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