Glorious Guacamole

Bindu Gopal Rao
Friday, 13 September 2019

Guacamole Day is celebrated on September 16 every year. Chef Vikas Seth tells us all about the dish

Avocado is said to have originated in Central America and was brought to Mexico by the Aztecs. It is a very versatile ingredient; it is so smooth and creamy that it is called butter fruit too. People loved the fruit and gradually Guacamole came into existence. No one ever needs an excuse to dig into Guacamole, a delicious dish that is so versatile that it can be served as a dip, burrito filling or even as a simple sandwich topper. Sanchez Restaurant in Bengaluru takes pride in curating avocados from across the nation to ensure that customers can enjoy Guacamole all year around.

Guacamole that literally translates to avocado sauce, comes from an Aztec dialect. “Simple and delicious, it is essentially a dip made by mashing avocados with salt in a traditional mortar and pestle called ‘molcajetes’ with addition of cilantro and lime juice. That is the original style but everyone has their own way of making it. The base for any Guacamole is a smashed ripened avocado. We have a huge Guacamole menu at Sanchez and source avocados from Coorg, Kodaikanal, Ooty and other avocado orchards near Bengaluru to provide the dish all year round. A huge favourite with the crowd is our special Dark Chocolate Guacamole, made with pureed avocado infused with dark chocolate and topped with avocado cubes, orange zest, pumpkin seeds and edible flowers,” says chef Vikas Seth.

He uses avocados in many variations — grilled in salad, smashed on to toast, carpaccio slices on beetroot and cheese toast, Guacamole made live at the table or served as a dip with Quesadilla and even in cocktails and beverages. “Our Avocado margaritas, smoothies and shakes are really popular too. I personally had my first one in Mexico and the taste and texture was just perfect. We have a unique Dark Chocolate Guacamole which is served with cinnamon sugar dusted chips. We are now introducing a special Esquites menu for Mexican Independence Day (Sept 15) in which we are using avocado seasoned with Mexican spices, olive oil and lime juice,” says Seth. 

He personally likes to cut the avocado in half, remove the seed, fill the avocado with an egg and top it off with salt, pepper and Mexican spices. This is then baked to give you a really delicious and simple dish. “Along with our amazing Guacamole menu, I am personally hosting a session a day prior on different ways to make Guacamole,” says the chef. This is a dip that packs a punch.

Here are a couple of recipes for you to try...

Sanchez Signature Guacamole

Prep time: 10 mins
Finishing time: 10 mins
Serves: 2

  • Ripe Avocado     200g, two small pc or one big
  • Tomatoes (seeds & pulp removed, chopped)     40g
  • Onion (chopped)     15g
  • Cilantro (chopped)     5g
  • Jalapeno (chopped)    2g
  • Lemon juice    4 ml, little drizzle 
  • Olive oil    4 ml, little drizzle
  • Salt to taste


  • n Cut avocados in half. Remove seeds. Scoop out ävocado from the peel, put in a mixing bowl. 
  • Using a fork, mash the avocado, but keep it chunky. Add rest of the ingredients and mix. 
  • n Cover with plastic wrap directly on the surface of the Guacamole to prevent oxidation from the air. Refrigerate until ready to serve. Serve with Yellow and Blue Corn Tortillas. 

Dark Chocolate Guacamole, Toasted Pepitas

Prep Time: 10 mins
Finishing time: 10 mins
Serves: 2 portions

Ingredients (Dark Chocolate Guacamole)

  • Ripe Avocado     1pc
  • Organic Honey     1 tbsp
  • Dark Chocolate, melted     4tbsp
  • Olive Oil     1 tsp
  • Salt a pinch
  • Cinnamon Sugar Dusted Nachos
  • Flour Tortillas     2pc
  • Butter     1tbsp
  • Cinnamon powder     1tsp
  • Hibiscus Dust     1 tsp
  • Castor Sugar     2 tbsp
  • Garnish
  • Roasted Pumpkin Seeds     1 tbsp


  • Cut avocados into half. Remove seed. Scoop out avocado flesh from the peel into a mixing bowl.
  • n Discard any browned areas. Cut into small cubes a tablespoon of avocado and keep it aside for the garnish, smear it with a little olive oil.
  • n Using a fork, mash the rest of avocado, add in honey, melted dark chocolate, olive oil and a pinch of salt. Blend well and your Dark Chocolate Guacamole is ready. Now transfer the mix in the pipping bag. Keep the pipping bag in the refrigerator till required.
  • Mix castor sugar, hibiscus dust and cinnamon powder together and keep it aside till required.
  • Cut the flour tortillas to triangles and bake them in the oven at 180°c for 5 to 7 minutes till they become crispy.
  • Take them out and when they are still warm, brush them with butter on both the sides.
  • Toss them in the flavoured sugar lightly and keep them on a separate plate and you have your cinnamon sugar dusted nachos ready.
  • For finishing, take out the Chocolate Guacamole and pipe it well in the centre of the plate. Arrange Cinnamon Sugar Nachos on the side and garnish with roasted pumpkin seeds, which are called Pepitas and cubes of avocado.

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