Guacamole Fresco Recipe

Toast pepitas

Place a small dry skillet over medium heat. Add 3 tbs pepitas and toast, stirring frequently, until they begin to pop slightly and smell nutty, about 3–4 minutes. Transfer to a bowl to stop cooking and cool.

Thinly slice 6 radishes crosswise and finely dice 1 jalapeño (remove seeds for less heat). Finely dice 1/4 cup white onion and mince 2 tbs cilantro. Crumble 1/2 cup queso fresco and set aside.

Halve and pit 3 ripe avocados. Scoop the flesh into a medium mixing bowl. Immediately add 2 tbs fresh lime juice to prevent browning and to brighten flavor.

Using a fork or potato masher, mash the avocados to your preferred texture — smooth with small chunks is recommended for this recipe.

Add the 1/4 cup finely diced white onion, 1 minced jalapeño, 2 tbs minced cilantro, 1 tsp kosher salt, and 1 tsp ground black pepper to the mashed avocado. Stir to combine and taste; adjust seasoning with additional salt, pepper, or lime as needed.

If using optional cumin or olive oil: stir in 1/4 tsp ground cumin for a warm note and/or 1 tsp extra-virgin olive oil for silkiness. Mix thoroughly.

Transfer the guacamole to a shallow serving bowl and use the back of a spoon to create a slight well in the center.

Evenly sprinkle 1/2 cup crumbled queso fresco over the top of the guacamole, allowing some to fall into the well and along the edges so every scoop gets a bit of cheese.

Arrange the thinly sliced radishes across the top for crunch and a peppery bite. Scatter the toasted pepitas over everything for additional crunch and nutty flavor.

Garnish with the remaining cilantro leaves and serve with lime wedges alongside tortilla chips, tostadas, or vegetable crudités.

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours. Add queso fresco, radishes, and pepitas just before serving to maintain texture.