We stopped by the Mercadito kitchen to watch the chef in action as he prepared his pineapple guacamole with tomatillo pico de gallo, habanero and mint. The sweet pineapple complements the salty and spiciness of the avocado mixture. Rather than adding cilantro, mint heightens the brightness of the dish. The result is the perfect summer dip.
In addition to the pineapple guacamole, a citrus guacamole is made with orange, pico de gallo, chile de arbol and crispy garlic. The elote guacamole uses corn, pico de gallo, cilantro and queso fresco. Sandoval encourages at-home guacamole-makers to experiment with their favorite seasonal fruits such as strawberries and mangos. To get some inspiration, check out the slideshow below and try the piña guacamol next time a summer avocado craving hits.