For Cinco de Mayo, this zesty but sweet guacamole from New York’s acclaimed Mexican restaurant, Toloache, is both easy to prepare and delicious when paired with a freshly made margarita.
1 Hass avocado from Mexico
1 tablespoon diced sweet onion (Vidalia
1 tablespoon diced mango
1 tablespoon diced peach
1 tablespoon diced apple
1⁄2 teaspoon of chopped jalapeño
1 teaspoon lime juice
Kosher salt to taste
Scoop the flesh out of the ripe avocados and mash in a bowl. Add the rest of the ingredients with a pinch of salt. Once well mixed, check the seasonings. Serve with warm corn tortillas or chips. Yields four servings.