Puesto Perfect Guac + Chips Recipe

Prep avocados

Slice avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, gently mash the avocado to a chunky-smooth texture (leave some small pea-sized pieces). Immediately add the fresh lime juice and sea salt; stir to combine. The acid prevents browning and seasons the avocado.

Add aromatics and mix

Fold in the finely diced red onion, chopped cilantro, diced tomato (drained of excess juices), and minced jalapeño. Taste and adjust salt and lime as needed. Finish with a small pinch of freshly ground black pepper.

Incorporate cheese

Immediately before serving, fold 1 tablespoon of finely grated Parmigiano-Reggiano into the guacamole. Mix gently so the cheese is evenly distributed without overworking the avocado.

Optional extra sprinkle

If desired, sprinkle the extra tablespoon of Parmigiano-Reggiano on top of the guacamole for presentation and additional umami.

Crisp chips (optional)

If the tortilla chips aren’t freshly crisp, preheat the oven to 350°F (175°C). Spread chips in a single layer on a baking sheet, lightly brush or spray with 1 teaspoon olive oil, and warm 3–5 minutes until crisp but not browned. Remove and let cool slightly.

Serve

Spoon the Parmigiano-flecked guacamole into a serving bowl and place chips around it. Serve immediately so the guacamole stays bright and chips remain crisp.