Nationalistic guacamole recipe with requesón and pomegranate by Martha Ortiz

Martha Ortiz

Martha Ortiz

19th July 2018
Martha Ortiz

Nationalistic guacamole recipe with requesón and pomegranate by Martha Ortiz

Nationalistic guacamole recipes with requesón and pomegranate by Martha Ortiz, chef owner of Dulce Patria and Ella Canta


  • Yield: 1 kilogram
  • Ingredients
  • 150 gr white onion, chopped
  • ½ cup fresh lime juice
  • 800 gr avocado
  • 100 gr cilantro, chopped
  • 90 gr chile serrano, chopped and seeded, or to taste
  • Salt, to taste
  • 100 gr Pomegranate seeds
  • 150 gr Requesón (white moist cheese—the Mexican version of ricotta)
  • Corn tortilas, cut in triangles and fried, on the side


Soak the onion in lime juice for half an hour, and then drain. Carefully mash the avocado in a bowl or molcajete (a traditional lava-stone mortar with pestle). Add the cilantro, onion and chile serrano. Season with salt and pepper. Serve the guacamole in a elegant plate and decorate with the pomegranate seeds, the requesón cheese, and the tortilla triangles.
Note: a chapulin painted in gold can be added to the guacamole simulating the Mexican jewel

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