Puesto Perfect Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Immediately sprinkle the lime juice over the avocado to prevent browning and for brightness.

Using a fork or a potato masher, mash the avocado to a texture you prefer — leave some small chunks for texture (about mostly mashed with some pieces).

Stir in the olive oil, Kosher salt, and freshly ground black pepper to incorporate and adjust initial seasoning. Taste and add more salt or lime if needed.

Add the finely minced red onion to the mashed avocado, folding it in gently so the onion is evenly distributed.

Fold in the seeded, finely diced tomato and the finely minced jalapeño. The tomato should be seeded so the guacamole doesn't become watery — press the diced pieces lightly with paper towel if very wet before adding.

Add the chopped cilantro and gently combine. Taste and adjust seasoning: add up to 1/2 tsp more salt or a little more lime juice to brighten if desired.

Reserve about 1/4 oz of the grated Parmigiano-Reggiano for garnish if using shavings. Fold the remaining 3/4 oz of finely grated Parmigiano-Reggiano into the guacamole gently until evenly distributed. The cheese should add a nutty, savory umami note without overpowering the avocado.

If you like a contrasting texture and extra visual appeal, top with the thin Parmigiano-Reggiano shavings and a light pinch of extra chopped cilantro just before serving.

Transfer the guacamole to a shallow serving bowl. Drizzle a tiny additional swirl of olive oil over the surface and garnish with lime wedges on the side.

Serve immediately with tortilla chips or crostini. If you must hold the guacamole for up to 1 hour, press a piece of plastic wrap directly onto the surface to reduce browning and refrigerate.