That is the chef’s favourite guacamole at Palmaïa–The Home of AïA, a principally plant-based resort in Mexico’s Riviera Maya. The addition of barely bitter cacao nibs, juicy pomegranate nuggets, and recent cilantro makes it an attractive addition to your taco Tuesdays.
What you want:
5 ripe Hass avocados, peeled and pitted
1 recent serrano pepper, chopped
1 cup cilantro, chopped
1 tablespoon chopped recent ginger
1 cup pomegranate seeds, divided
3 limes, juiced
2 candy limes, juiced
1 tablespoon cacao nibs, divided
2 tablespoons olive oil
½ teaspoon salt
What you do:
- In a medium bowl, mash avocados. Add serrano peppers, cilantro, ginger, ½ cup pomegranate seeds, lime juices, and 1½ teaspoons cacao nibs. Mix, after which add olive oil and salt.
- Scoop guacamole right into a serving bowl. Sprinkle with remaining cacao nibs, pomegranate seeds, and some cilantro leaves, and serve with tortilla chips for dipping.
