Havana Guac Recipe
Avocado, tomato, cilantro, onions, lime, tropical root chips, queso frito
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Guacamole
Garnish & Crunch
Method
Guacamole
- 1
Prep produce
Halve the avocados, remove pits, and scoop flesh into a mixing bowl. Finely dice the roma tomato, keeping seeds and excess juice out if you prefer a firmer guac. Finely chop the red onion and cilantro. Measure lime juice.
- 2
Mash and season
Using a fork or potato masher, roughly mash the avocado to your preferred texture (smooth with some chunks is typical). Immediately stir in the lime juice to preserve color and add brightness. Add the diced tomato, chopped onion, and chopped cilantro. Season with sea salt, black pepper, and the optional pinch of cumin. Drizzle the optional olive oil and fold gently to combine. Taste and adjust salt or lime as needed.
- 3
Rest
Cover the guacamole with plastic wrap pressed directly onto its surface (to minimize browning) and let it rest at room temperature for 10 minutes to let flavors meld. If not serving right away, refrigerate for up to 1 hour.
Queso Frito & Assembly
- 4
Prepare the cheese
Slice the queso frito or halloumi into 1/2-inch thick pieces. Pat slices dry with paper towel. Heat a nonstick or cast-iron skillet over medium-high heat. Add a thin film of neutral oil (1–2 tsp). When shimmering, add the cheese slices and fry 2–3 minutes per side until a golden-brown crust forms. Remove to a paper towel-lined plate and sprinkle lightly with salt. Keep warm.
- 5
Plate the Havana Guac
Spoon the guacamole into a shallow bowl or onto a small platter. Nestle the fried queso slices partially on top or alongside the guac. Scatter the tropical root chips around the guac for dipping and crunch. Garnish with extra cilantro leaves and serve with lime wedges for squeezing over the cheese and guacamole.
- 6
Serve
Serve immediately while the cheese is warm and chips are crisp. If transporting, pack components separately and assemble within 15–20 minutes of serving to preserve texture.