Nogada Recipe

1. Prep avocados

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

2. Mash & season

Using a fork or potato masher, mash the avocados to a slightly chunky texture. Add 3 tablespoons fresh lime juice, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/4 cup finely chopped white onion, 2 tablespoons minced cilantro, and the optional 1 tablespoon minced seeded jalapeño. Stir to combine and taste; adjust salt and lime as needed. Cover and refrigerate while you prepare other components (or keep at room temperature for immediate service).

3. Dice mango and tomato

Peel and dice the mango into small 1/4–1/2 inch pieces. Dice the roma tomato to a similar size so the pico has uniform texture.

4. Mix pico

In a small bowl combine 1 diced mango, 1 diced roma tomato, 3 tablespoons finely chopped red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 teaspoon finely chopped serrano or jalapeño, and 1/2 teaspoon sea salt. Taste and adjust lime or salt. Refrigerate until assembly.

5. Caramelize walnuts

Place a small nonstick skillet over medium heat. Add 1 cup walnuts, 3 tablespoons granulated sugar, and 1 teaspoon unsalted butter. Stir constantly as the sugar melts and evenly coats the walnuts, about 3–5 minutes. Once sugar has melted and walnuts are glossy, spread them on a parchment-lined plate to cool and separate. Sprinkle with a 1/4 teaspoon pinch of sea salt while still warm. Cool completely, then roughly chop to bite-size pieces if desired.

6. Spoon guacamole nogada into a shallow serving bowl or divided tasting plate, smoothing the top slightly.

7. Spoon mango pico de gallo over or along one side of the guacamole so colors contrast. Scatter 3/4 cup pomegranate seeds generously over the guacamole and pico.

8. Sprinkle the candied walnuts evenly across the top for crunch and sweetness.

9. Lightly dust the surface with 1 teaspoon finely crushed dried chile de árbol — use less or more to taste; this provides smoky heat and visual flecks. Garnish with lime wedges on the side.

10. Serve immediately with tortilla chips, totopos, or toasted flatbread so the nuts remain crunchy and pomegranate seeds are fresh.