Jul 14 2026
Restaurants›Puesto Santa Clara›Guacamole Sampler Recipe

Guacamole Sampler Recipe

Inspired by Puesto Santa Clara
Time40m
Serves6

3 signature guacs

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Ingredients

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Classic Lime Guacamole

Roasted Corn & Cotija Guacamole

Chunky Mango & Chili Guacamole

Method

Classic Lime Guacamole

  1. 1

    Prepare avocados

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

  2. 2

    Mash and season

    Using a fork or potato masher, mash avocados to your preferred texture (smooth with some chunks is recommended). Immediately stir in the fresh lime juice to prevent browning.

  3. 3

    Add aromatics

    Fold in the finely diced red onion, chopped cilantro, and minced jalapeño. Mix until evenly distributed.

  4. 4

    Finish and adjust

    Season with sea salt and freshly ground black pepper. If using, gently fold in the seeded, diced tomato. Taste and adjust lime or salt as needed. Serve immediately or cover tightly with plastic wrap pressed onto the surface and refrigerate up to 2 hours.

Roasted Corn & Cotija Guacamole

  1. 5

    Roast the corn

    Heat a dry skillet or cast-iron pan over medium-high heat. Add olive oil, then add the corn and cook, stirring occasionally, until charred in spots (4–6 minutes). If using frozen corn, thaw and pat dry first.

  2. 6

    Prepare avocados

    Halve, pit and scoop avocados into a medium bowl. Mash them lightly with a fork leaving some texture. Add the lime juice and stir to combine.

  3. 7

    Combine mix-ins

    To the mashed avocados add the roasted corn, diced red bell pepper, crumbled cotija, and sliced green onion. Sprinkle smoked paprika, sea salt, and black pepper over the mixture and fold gently to combine.

  4. 8

    Adjust and serve

    Taste and add more salt or lime if desired. Transfer to a serving bowl and garnish with an extra pinch of cotija and a few cilantro leaves if desired. Serve immediately.

Chunky Mango & Chili Guacamole

  1. 9

    Prepare fruit and aromatics

    Peel and dice the mango into small cubes. Finely dice the red onion and mince the serrano or red chili.

  2. 10

    Mash avocados

    Halve, pit and scoop avocados into a medium bowl. Lightly mash with a fork to leave a chunky texture. Stir in the lime juice to preserve color and add brightness.

  3. 11

    Fold in mix-ins

    Gently fold the diced mango, red onion, minced chili, and chopped cilantro into the mashed avocado. Add honey if using to balance acidity. Season with sea salt and taste for seasoning.

  4. 12

    Chill briefly and serve

    For best texture, chill the guacamole 10–15 minutes to allow flavors to meld, then serve. Keep covered in the refrigerator if not serving immediately, pressing plastic wrap directly onto the surface.

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