My best guacamole experience ever (what you don’t have one?) was at the Condesa DF hotel in Mexico City. We’d just arrived, and I was as hungry as I was exhausted. It’s true that some of the best tacos I’ve ever had in my life are walking distance from Condesa DF, but all I really wanted was chilaquiles, a cuba libre and some sleep.
The mid-century modern bliss of the hotel’s restaurant was exactly what we needed. And things got even better when we caught sight of the guacamole we’d ordered. It was studded with pomegranate seeds! The sweet-tart flavor of the juicy little seeds really took a simple concept to a brilliant level. One bite and all we could do was talk about how we were going to make it all the time when we got home.
Now that pomegranates are in season, we’re making good on our promise. Aside from the actual seeding part (if you want to cheat, they sell the seeds solo at Trader Joes), it’s so easy to just throw an avocado, garlic and some pomegranate seeds together. The garlic is essential as it delivers nice contrast—I add a teaspoon.
A superfood bonanza, it’s a healthy and flavorful addition to…pretty much anything: tacos, chips, salads, sandwiches, etc. Plus, if you bring it to a party, you’ll wow your friends. Eat it up!
-Valentina
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i once added pomegranate molasses to guac and it was AMAZING!
@lynn–wow, i’ve never even heard of pomegranate molasses. Sounds promising.
i’ve been known to throw diced mangoes into my guac- i will try the pomegranate for sure!
@jessica: mangoes! you’re blowing my mind. Maybe there needs to be a guacamole cook book.
Love, LOVE pomegranate in guac. Have you tried adding diced granny-smith apple? Or even apple and pomegranate together? It’s fantastic. Also, I love Condesa DF… their hibiscus-flower margaritas are one of my favorite cocktails in the city.
@lesley: i love adding granny smith apples to anything. I’ll have to try it this weekend! Condesa DF is a dream hotel. I love their cocktails! Any other favorites in Mexico City?
ha! let’s write that book! i made some tonight- an avocado, about half a pomegranate, a jalapeno, some salt pepper cilantro chili powder- voila! my husband is psyched.
my mango guac- put 1-2 avocados, 1-2 cloves garlic, 1-2 limes worth of juice, and a habanero in a food processor till smooth. hand mix in diced mango, cilantro- receive compliments. also makes a great grilled chicken taco topping with some cotija (gringa style!)
oh snap- of course i put in the garlic too!
Thanks for the recipe, Jessica. That sounds so good. I’m definitely buying a mango this weekend. Aren’t we so lucky that avocados exist.
@Eastside — Favorite cocktails in DF or favorite places in general? I’m a big mezcal fan. Love La Clandestina in Condesa, and there’s a tiny, neat spot in the Centro Histórico called Bósforo that I visited recently. Also love Al Andar for mezcal on Regina Street. (Great vegetarian food there too.) Next time you’re in town, give me a shout, I’ll send you more rec’s.
Thanks Lesley, I will take you up on that! I love Mexico City, and I hope to get back soon.
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