Roasted Garlic Guacamole with Help-Yourself Garnishes

Roasted Garlic Guacamole with Help-Yourself Garnishes

3 Reviews
From: EatingWell Magazine, March/April 2010

Rick Bayless knows all about how to throw a great fiesta, or party, and a key part of any great fiesta is the food. “I like to welcome guests with this guacamole bar,” he says. “I start off with a basic guacamole made with roasted garlic and set out bowls of toppings so everyone can customize each bite.” (Recipe from Fiesta at Rick's by Rick Bayless; W.W. Norton and Company, 2010.)

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Guacamole
  • 6 large cloves garlic, unpeeled
  • 6 ripe medium avocados
  • ½ cup coarsely chopped fresh cilantro, loosely packed
  • 2 tablespoons fresh lime juice, plus more if desired
  • 1 teaspoon salt
  • Garnishes
  • ¾ cup Mexican queso fresco, queso añejo, salted pressed farmer's cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
  • ¾ cup toasted pumpkin seeds (see Tip)
  • ¾ cup sliced pickled jalapeños
  • ½ cup crumbled crisp-fried bacon or ¾ cup coarsely crumbled chicharrÀ³n (Mexican crisp-fried pork rind)
  • 1 16-ounce bag large, sturdy tortilla chips


  • Active

  • Ready In

  1. To prepare guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the garlic, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve.
  2. To set up the guacamole bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.
  • Make Ahead Tip: Cover and refrigerate the guacamole (Step 1) up to 1 day.
  • Kitchen Tip: To toast pumpkin seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 309 calories; 21 g fat(4 g sat); 7 g fiber; 28 g carbohydrates; 7 g protein; 63 mcg folate; 7 mg cholesterol; 1 g sugars; 0 g added sugars; 200 IU vitamin A; 8 mg vitamin C; 85 mg calcium; 1 mg iron; 492 mg sodium; 500 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 4 fat

Reviews 3

February 05, 2012
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By: EatingWell User
delicioso! this was fabulous! added some NM red chili fakes to add some heat. Pros: clean and easy Cons: can't stop eating it
May 23, 2010
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By: EatingWell User
A gal made this for cooking club. This is the ultimate party appetizer.... serve with ice cold margaritas... the salt and garlic make it the best guac recipe ever. You can't stop eating it. 5 stars
May 05, 2010
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By: EatingWell User
This was awesome!! I had never worked with avocados before but this recipe was so easy. The taste was great. I will be making this again and again.
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