Hacienda’s Famous Guacamole Recipe:

  • 4 ripe avocados
  • 1 fresh jalapeño (for hot) or serrano (for hotter) chile, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 1 tablespoon grated queso anejo (see note)
  • Finely diced ripe tomato, for garnish
  • Finely diced red onion, for garnish
  • Finely chopped cilantro, for garnish
  • Sliced black olives, for garnish
  • Tortilla chips
  • Lemon wedge

1. Cut avocados in half and remove the pits. Score the flesh into cubes, then use a spoon to scrape the cubes off the skin and into a mixing bowl. Add chile, salt and garlic powder. Smash half or more of the avocado to form a chunky spread.

2. If serving the guacamole right away, stir in all of the lemon juice. If serving later, stir in 1 tablespoon lemon juice, then smooth the surface with the back of a spoon and sprinkle the remaining 1 tablespoon juice over the top. Cover with plastic wrap, pressing it against the surface to remove air and prevent discoloration. Refrigerate until ready to serve.

3. To serve, sprinkle with queso anejo and your choice of garnishes (tomato, onion, cilantro, olives). Serve with tortilla chips and a lemon wedge.

Note: Queso anejo is a dry, crumbly and salty Mexican cheese. Look for it at ethnic markets. You can substitute cotija (another Mexican cheese) or grated Romano. Variation: Use lime juice instead of lemon juice.