Havana Guac (gf/v)** Recipe

Prep produce

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Dice the roma tomato into small 1/4-inch pieces, and finely mince the red onion. Roughly chop the cilantro leaves (discard thick stems). If using jalapeño, mince and remove seeds for less heat.

Mash and mix

Using a fork or potato masher, mash the avocado to a slightly chunky texture (leave some small pieces for texture). Add the diced tomato, minced onion, and chopped cilantro to the bowl.

Season

Add the lime juice, sea salt, black pepper, cumin (if using) and minced jalapeño. Drizzle the olive oil over the mixture. Gently fold everything together until evenly combined, taste and adjust seasoning with more salt or lime juice if needed. Cover and refrigerate up to 30 minutes to let flavors meld, or serve immediately at room temperature.

If using store-bought chips, place chips in a shallow bowl or serving plate and toss gently with lime zest and fine sea salt. If making homemade chips from fresh root: slice root thinly on a mandoline, pat dry, fry or bake until crisp, drain on paper towels, then while warm toss with lime zest and salt. Keep chips at room temperature and serve alongside guacamole.

Cut and dust

Cut the firm cheese into 8 equal rectangular slices (about 1/2-inch thick). Pat pieces dry. Place the flour and paprika in a shallow dish and lightly dredge each cheese piece so it has a thin, even coating; shake off excess.

Pan-fry

Heat a nonstick skillet over medium-high heat and add neutral oil. When oil is shimmering but not smoking, add the cheese pieces in a single layer (work in batches if needed). Fry 1.5–2 minutes per side until a golden brown crust forms. Use tongs to flip carefully.

Drain and serve

Transfer fried cheese to a paper towel–lined plate to drain excess oil. Sprinkle a light pinch of salt or paprika if desired. Serve warm alongside the guacamole and tropical root chips so diners can scoop guac onto chips and top with a piece of queso frito.