In time for Superbowl Sunday, Gonza Tacos y Tequila executive chef David Peraza-Arce shares his guacamole-making wisdom. The kitchen goes through 750 pounds of avocados a week at the four Triangle locations of Gonza Tacos y Tequila restaurants.
Gonza Tacos y Tequilas has four locations in Raleigh, Wake Forest and Durham. A food truck and a Cary location are in the works. gonzatacosytequila.com
Gonza Tacos y Tequilas’ Guacamole
Courtesy of executive chef Jose David Peraza-Arce of Gonza Tacos y Tequila, which has four locations in the Triangle.
3 ripe Hass avocados, pits and skin removed, cubed
1 Roma tomato, cut into medium dice
1/4 cup red onion, cut into medium dice
1 handful cilantro leaves, finely minced
1 tablespoon pickled jalapeño juice
1 serrano pepper, finely minced
Pinch or two of Kosher salt
Tortilla chips
Right before serving, combine avocado, tomato, red onion, cilantro, jalapeño juice, serrano pepper and salt. Do not over mix. Serve immediately with tortilla chips.
Yield: 2 cups
Gonza Tacos y Tequilas’ Guacamole – printable
Gonza Tacos y Tequila Guacamole contains Roma tomatoes, red onions, cilantro leaves, a Serrano pepper and pickled jalapeño juice.