Goat cheese and mango in guacamole? That may sound weird, but it's a great combination, says Roberto Hernandez, executive chef of Dos Caminos in the Palazzo Resort Hotel Casino in Las Vegas.
He'll also put in shrimp, lobster or even grapes. But you have to respect his views, because Hernandez really knows his guacamole. "Everyone who comes to the restaurant orders it," he says.
That's because each order is prepared from scratch, which makes it very different from bulk guacamoles that are made in advance. The avocados (Hass) must be at the right stage of ripeness. Rather than mashing them to a puree, Hernandez leaves them slightly chunky.
For a class in guacamole-making at Dos Caminos, he set out avocados and plates of cilantro, chiles, onion, tomatoes and limes. Along with kosher salt, that's everything needed for perfect guacamole.
Hernandez crushes part of the cilantro, chiles and onion with salt to bring out the juices. Then he works in the avocado, the remainder of the fresh seasonings, tomatoes and a squeeze of lime, folding carefully so as not to overmash the avocado.
The only lapse from authenticity is that he substitutes a resin bowl for a rough Mexican molcajete. That's not Hernandez's fault. State law in Nevada does not allow restaurants to use lava rock mortars.
As a student who graduated from the class with a "very good" from Hernandez, I can say that the result is still excellent guacamole, about as good as you can get. And the margarita that I drank as I worked was pretty good too.
Dos Caminos, The Palazzo Resort Hotel Casino, 3325 Las Vegas Blvd. South, Las Vegas NV 89109. Tel: (702) 577-9565.
DOS CAMINOS GUACAMOLE
2 tablespoons chopped cilantro
1 tablespoon finely chopped onion
2 teaspoons minced jalapeno or serrano chiles
Kosher salt
1 large ripe avocado
2 tablespoons finely chopped cored and seeded Roma tomato
1/2 lime
Warm tortilla chips
Place half the cilantro, onion, chiles and 1/2 teaspoon salt in a molcajete or other heavy mortar. Mash and work the ingredients until the juices emerge.
Cut the avocado in half, remove the seed and scoop out the flesh. Place in the molcajete and gently mash with a fork until smooth but some chunks remain.
Add the remaining cilantro, onion and chiles and the tomato and fold in lightly. Squeeze in the lime juice and fold. Taste and add more salt if needed. Accompany with warm tortilla chips.
Makes 2 to 3 servings.


Recent Comments