Aug 30 2026
Restaurants›Avanti Food and Beverage Boulder›Chips & Guacamole Recipe

Chips & Guacamole Recipe

Inspired by Avanti Food and Beverage Boulder
Time25m
Serves4

cotija cheese, pico de gallo, cilantro

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Ingredients

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Guacamole

Pico de Gallo

Assembly & Garnish

Method

Guacamole

  1. 1

    Prepare avocados

    Halve the avocados, remove pits, and scoop flesh into a medium bowl.

  2. 2

    Mash and season

    Using a fork or potato masher, mash the avocados to a slightly chunky texture (leave some small pieces). Immediately add 2 tbs fresh lime juice and 1 tsp fine sea salt to prevent browning and build flavor.

  3. 3

    Add aromatics

    Stir in 1 tsp minced garlic, 1/2 diced jalapeño (adjust to taste), and 3 tbs chopped cilantro. Taste and adjust seasoning with additional salt or lime if needed. Add 1 tsp freshly ground black pepper and mix just to combine.

  4. 4

    Cover and rest

    If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize air contact and keep refrigerated up to 2 hours.

Pico de Gallo

  1. 5

    Prep vegetables

    Seed and dice the tomatoes into small (about 1/4") cubes. Finely chop 1/4 cup onion and roughly chop cilantro.

  2. 6

    Combine and season

    In a small bowl, combine the diced tomatoes, 1/4 cup chopped onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/2 tsp minced jalapeño. Stir gently to combine. Taste and adjust salt or lime as needed.

  3. 7

    Rest for flavor

    Let the pico sit for at least 10 minutes at room temperature to allow flavors to meld. Keep refrigerated if making more than 30 minutes ahead.

Assembly & Garnish

  1. 8

    Arrange chips

    Spread 8 oz tortilla chips on a large serving platter or bowl in a single layer or slightly overlapping.

  2. 9

    Serve guacamole

    Spoon the guacamole into a shallow bowl and place it on the platter alongside the chips or create a well in the center of the chips and dollop the guacamole there.

  3. 10

    Top with pico and cotija

    Spoon 1/2 of the pico de gallo over the guacamole (reserve the rest for scooping). Sprinkle 1/4 cup crumbled cotija cheese evenly over the guacamole and pico for salty tang. If desired, drizzle 1 tsp olive oil over the top for shine.

  4. 11

    Garnish and serve

    Scatter extra cilantro leaves over the assembled dish and add lime wedges on the side for squeezing. Serve immediately so chips remain crisp.

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