Guacamole Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash avocados to a chunky-smooth texture. Stir in 2 tbsp fresh lime juice, diced red onion, minced jalapeño, chopped cilantro, kosher salt, black pepper and ground cumin (if using). Taste and adjust salt or lime as needed. Keep slightly under-salted if you plan to top with salty pepitas.

In a small bowl combine quartered grape tomatoes and thinly sliced radish. Add 1 tsp extra-virgin olive oil, 1/2 tsp fresh lime juice and a pinch (about 1/4 tsp) of salt. Stir gently to combine and let sit 5–10 minutes at room temperature to meld flavors. Drain any excess liquid before topping the guacamole if tomatoes release a lot of juice.

Heat a small nonstick skillet over medium heat. Add pepitas and toast, stirring frequently, until they begin to pop and turn golden brown at the edges, about 3–4 minutes. Remove from heat immediately and toss with 1/4 tsp sea salt and smoked paprika (if using). Let cool; they will crisp further as they cool.

Stack tortillas and cut each into 6 wedges (like a pizza). Pat wedges dry with a paper towel to remove excess moisture.

Pour oil into a heavy-bottomed skillet (or use a deep fryer) and heat to 350°F (175°C). If you don’t have a thermometer, test by slipping one tortilla wedge in—the oil should bubble steadily around it without smoking.

Fry tortilla wedges in batches for 1–2 minutes per side, turning once, until golden and crisp. Do not overcrowd. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with 1/2 tsp kosher salt. Let cool to crisp.

Transfer guacamole to a shallow serving bowl and smooth the top with a spoon.

Evenly spoon the heirloom grape tomato and radish relish over the center of the guacamole, leaving a small border of green around the edge for contrast.

Scatter toasted pepitas over the relish for crunch and finish with a light drizzle of olive oil or an extra squeeze of lime if desired.

Serve immediately with the house-made chips on the side so chips remain crisp.