I’ve always loved Guacamole and how it can truly encompass the personality of the person preparing it. Everyone has a special trick to make their guac the cats meow. Some use mayo or sour cream to make it creamy. Some people use seafood or bacon for a little added protein. Some people much like peanut butter prefer it chunky while others love it creamy. My recipe has been awarded 1st place at the Arizona Taco Festival for several years and bested the best guacamoles in Arizona. In my recipe I use bacon, bacon grease, and buttery roasted corn to give your taste buds a guac attack! Enjoy!
Bacon & Roasted Corn Guacamole
Bacon Guacamole
3 ripe avocados pealed, pitted, & diced
1/2 cup crispy finely chopped crispy Hormel Black Label Jalapeño Bacon or Cherrywood thick cut bacon
1/2 cup roasted corn (Store bought or checkout my recipe for buttery roasted corn)
2 tablespoons Mexican aioli (1/2 cup mayo, 1/4 cup sour cream, 1/4 cup Challenge Dairy cream cheese & a pinch of chopped cilantro mixed together)
1 tablespoon bacon grease
1/4 cup tomatoes diced
1/2 diced & destemmed Jalapeño
1/2 diced & destemmed yellow hot Jalapeño
2 finely minced garlic cloves
1/2 lime squeezed
1 tablespoon diced cilantro
3 green onions diced
1 table spoon grated cojita or parmesan cheese
1/2 tablespoon fine pink sea salt
Chef Anthony’s Pro Tip #1 – Make the bacon extra crispy to give the guac added crunch
Chef Anthony’s Pro Tip #2 – Don’t overwork the guac when mixing. Once you get your desired consistency stop mixing it.
Chef Anthony’s Pro Tip #3 – Use our recipe for great roasted corn https://chefanthonyserrano.com/featured/how-to-make-mexican-street-corn-elote/
Chef Anthony’s Pro Tip #4 – Dice the avocado before you begin to smash it
Add diced to avocado to bowl first. Then layer & spread the remainder of guacamole ingredients together in the bowl. Thoroughly mix without smashing ingredients with a spatula. Enjoy!
Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.
Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.
Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.
ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.
