Recipes

Guacamole with Pepitas and Queso Fresco

Deck out your guacamole recipe with pipits (pumpkin seeds) and queso fresco. Chefs Deigo Galicia and Rico Torres recommend serving it with tortilla chips or pork cracklins'.
Photos by Jenn Hair

Gorgeously green and a side for everything, when can you ever go wrong with some delicious guacamole? Here’s a recipe that takes the avocado classic and elevates it even further. Tart and fresh from the lime juice, punchy from the queso fresco, and refined with pumpkin seeds and cilantro, this three-step recipe is a good option for any weeknight or occasion. This is the guacamole that people circle around at a gathering, chips in hand.

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yields

4 servings

    Ingredients
  • 2 large ripe avocados
  • 2 limes, juiced
  • Salt
  • ¼ cup diced white onion
  • 2 Roma tomatoes, chopped
  • ½ serrano pepper, stemmed, seeded, and finely chopped
  • ¼ cup raw pepitas (pumpkin seeds)
  • ¼ cup queso fresco
  • 3 tablespoons chopped cilantro
  • Tortilla chips or pork cracklings, for dipping
steps
  1. Pit and smash avocados. Add lime juice and salt. Use fork to mix thoroughly.
  2. Fold in diced onion, tomato, and serrano pepper.
  3. Transfer mixture to serving bowl, top with queso fresco, pumpkin seeds, and cilantro. Serve with tortilla chips or pork cracklings.
  • Recipe By
    Diego Galicia and Chef Rico Torres of Mixtli in San Antonio, Texas
  • Contributing City
    San Antonio
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