Dos Caminos Guacamole

True story {all of a sudden, I feel like Regis…giggles}: from the time I met the hubby he always had a strong distaste for guacamole.  If we were invited somewhere or eating out, he always made sure there was absolutely no guacamole involved – until one day he had a client meeting at Dos Caminos in Soho, and they coerced him enough to try out their well-known guacamole which they prepared table side {unfortunately has since stopped}, and it broke his long standing hatred of guacamole. I think the secret too, is in the way they make the guacamole…they keep it nice and chunky, so it’s not a soupy mess as is often the case with other guacamole. When he got home and said: “guess what I had today?” I was like “what?” Then he said “guacamole!” and he proceeded to tell me how his client got him to try it and he loved it, and how he wanted to take me there to try it also. Not long thereafter, we went to brunch at the same Dos Caminos in Soho. I immediately fell in love not only with the guacamole but with that particular location for its urban, hip ambiance vibe and it still remains one of our favorite spots besides the one that used to be in Las Vegas.  If you are ever visiting NYC, I strongly recommend the one in Soho or the meatpacking district for a true quintessential NYC experience eating al fresco.

Eventually, with some great friendships forged with the restaurant personnel and clients, we were privileged to get the amazing recipe for their guacamole and we’ve made it over and over again for ourselves and when entertaining. The other day we had a craving for it, so I decided to make it and it’s still a hit! Needless to say, whenever we go to Dos Caminos which is almost every month or less, we always order the “Guac” and margarita. {I’ll be sharing the margarita recipe soon that is also very tasty}.

If you are a guacamole person, you will love this recipe which we have had for years now. Perhaps, you may not be able to go to Dos Caminos in person to try it out, but making this recipe will give you a taste of their fab signature guac. Oh by the way, I have yet to taste better and I have had a lot of guacamole even in Mexico, but we still prefer DC’s guac. What can I say? We’re hooked!

{How it all goes down…}

The prep can take a little bit of time with all the chopping involved, but I put on some Harry Connick, Jr. while in the kitchen doing my prep – it made the chopping and prepping a more exciting experience

Ingredients {makes 2-4 servings}:

2tbsp cilantro leaves, finely chopped

2 tsp yellow onion, finely chopped

2 tsp jalapeno or Serrano chiles, minced

2 large ripe avocados, peeled and seeded

2 tbsp plum tomatoes, cored and finely chopped

2 tsp lime juice, freshly squeezed

Kosher or Coarse salt

Directions

Place the cilantro, onion, chiles and salt in a medium sized bowl and mash it with the back of a spoon. Add avocado, tomato and lime juice and mash all ingredients together. Adjust seasoning as necessary.

Bon Appetite!