California-Style Guacamole

This north-of-the-border take on classic guacamole include a few California twists, like Anaheim chiles, shallots, lemon juice and ground cumin.
Photo by Meg Baggott / Styling by Ray Garraffa

In Mexico, guacamole can range from a smooth purée meant for drizzling, to versions chunky with peaches, mangoes and pomegranates. This California-style variation has a few additions you may only find in guac north of the border, but we think you’ll want to return to it again and again.

Should Some Ingredients Never Be Used in Guacamole?
Ingredients
  • 2 ripe avocados, peeled and seeded
  • ¼ cup canned roasted diced Anaheim chilies (like Ortega)
  • ¼ cup minced shallots
  • Juice of ½ lemon (about 1½ tablespoons)
  • 1 ripe plum tomato, seeded and diced
  • 3 tablespoons minced cilantro
  • ½ teaspoon ground cumin (preferably fresh-ground cumin seeds)
  • Salt, to taste
Directions

Mash avocados coarsely in bowl. Add remaining ingredients and mix. Salt to taste.

Pair It

Rochioli 2016 Estate Grown Sauvignon Blanc (Russian River Valley)

Sauvignon Blanc is always a good choice with guacamole. It possesses enough acidity to power through the rich avocado, along with sympathetic herbal and citrus notes. This Sonoma wine bursts with lemony flavor, while its steely minerality and floral notes mingle seamlessly with California-style guac’s powerful flavors.

Published on July 13, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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