Chef Lena Tries 10 Of The Weirdest Guacamole Recipes To Find The Perfect One
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Chef Lena Tries 10 Of The Weirdest Guacamole Recipes To Find The Perfect One


– I’m Lena and today, I’m on the quest to make the best guacamole ever. I’m going to test some celebrity recipes, some classic recipes, and some
downright strange recipes. We’ll taste test along the way
until I find my perfect guac. Recipe number one. Have it
right here on the shelf. We must always do what
Beyoncé tells us to do. (laughing) ♪ Okay, ladies, now
let’s get in formation ♪ – All right, I’m gonna hop to it. So, I’m gonna get this pit out. Safety first. Always use one
of these to avoid avocado hand. Avocado hand is when
someone tries to take a pit out of their avocado without
the proper safety precautions and they just take it
and they just whack it and then they cut their
hand and it’s just gross, and if you’ve seen the pictures, you know. So, I like to use just
a little kitchen towel, just for some added support. And then you wanna use
the base of the knife to get into the pit. Ta-daa! One of my favorite people, Beyoncé. Hers is a very classic;
it’s a good way to start. Nothing crazy, although she
does require you to smash the avocado with a spoon. I will be making smaller
versions of all these because avocados are expensive, and I don’t wanna waste
too much ingredients. So, we’re gonna do small batches of each. Recipe number two: our girl
Chrissy Teigan’s recipe. – I’m like, it’s happening! – [Lena] Ground cumin,
cayenne, garlic powder, diced tomato, chopped
cilantro, yellow onion, garlic. She uses cheddar cheese in her guac. She’s a nut-job, but we love her. – I love it! – Recipe three: peach guac. I’ve had guac with mango
before, but peach sounds really good to me, so I’m excited to try it. Besides that, it’s a pretty normal recipe. You got your typical avocado, lime juice, jalapeños, red onion. It also is our first recipe
of the day with jalapeño, which is kind of crazy to me. It’s like an integral part, I feel like. My perfect guac has to be spicy. Without it, it can just
taste a little flat. So, our next recipe, we’re grilling our avocados, so we’re putting the avocado
straight on the grill, until it gets like, a little bit charred. I’m really, really stoked
to see how this turns out, ’cause I feel like some smoky flavor could be really nice with our guac. And then we’ll mash it
up; proceed as usual. Recipe number five comes
from the New York Times, via this restaurant in
New York called ABC Cocina that makes a green pea guacamole! – [Man] That’s nasty! – I’ve always wanted to try this recipe because it sounds crazy.
It’s a lot more difficult than your average guac recipe. You have to use a food processor, which is like, one of the
great things about guac is that you don’t need
any special equipment. So I’m already a little
salty at this recipe, but I’m gonna try it, starting
with (mumbles) the peas. I just put this jalapeño under the broiler and got it super duper charred. It’s been sitting covered under
plastic wrap for 15 minutes, just to sort of allow the skin to steam and be easier to release. We’re just peeling off
all that charred bit and leaving the nice,
cooked jalapeño below. I just put the peas in the
ice bath to stop the cooking so they wouldn’t get too
mushy and overcooked. Going in to our food processor: roasted jalapeño, fresh
jalapeño, cilantro, salt. I feel like I’m making
baby food right now. This recipe got a lot of attention. Obama tweeted, I don’t
want peas in my guac. New York Times was never the same. I think once Obama throws
shade at you, you’re just over. – Obama out. (audience laughing) – So these are five guacamoles
that we are trying today. – [June] Okay. Beyoncé. – [Lena] Beyoncé. Very classic. – It looks the most, like
loose. Almost watery. – But it looks like the most classic like, normal homemade guac. – Yeah. I feel like it
could go a little harder on the lime–
– [June] Harder. – [Lena] But I’m like– – [June] It’s still pretty fatty. – [Lena] Yeah. – That’s like a six-point-five, seven. – Yeah, yeah. It’s passable.
You guys might already be familiar with Chrissy’s recipe,
but it uses cheddar cheese. – Yeah. – [June] Ready. It’s
spicier. Which I like. – There is a lot of cumin.
– Mm hmm. – Cheese just doesn’t belong. – Lime juice plus cheese,
just like, not a good- – [Makinze] No. I like the spice level. The cheese just– I can’t. – But I think if this one
could have a little more spice, just to oomph it up, this one is probably better than this one for me. – Do you guys put tomatoes in your guac? Do you like tomatoes in guac? – I think I like it. – I like tomatoes in guac, but
when I’m normally making guac it’s like, oh, let me just
throw some stuff together really fast-
– [Lena] Yeah. – And I normally don’t add tomatoes. – [Lena] Yeah. – But I do like it. All right. Make sure I get peach. – I got excited cause I thought those were mangoes when I first saw them. – It’s not as bad as I thought. – I would want the skin peeled. – Grilled. So this has been
sitting out for awhile, so it’s pretty much at room temperature. But when I first pulled it off, it was like very- – [June] Do you want it to be warm? – [Lena] I don’t think I
would want it to be warm. – [June] ‘Cause I don’t
think I would either, yeah. – [Lena] Yeah. – I don’t know how I
feel about warm avocados. Okay, but actually, I like it. – I kind of like it, too. – This is my favorite. – Yeah. It’s got the like, the cleanest avocado taste. I could almost go for
just like, more grill. Like just keep grilling
all the stuff, right? – Also, acid.
– Yeah. – I was gonna say, yeah. It
still needs a little more lime juice or something.
– [Lena] Yeah. – But other than that, it’s really good. – Any peppers, jalapeños? – Yeah. There’s some jalapeños. – [June] I just want
more spice and more acid. – [Makinze] Yeah. I’m a fan. – [Lena] Maybe I’d grill the jalapeño too, but not the onion. I feel like
the onion needs to be fresh. Finally we’ll understand what
everyone was so angry about. – [June] I’m so upset about this. – It’s not guac. It tastes
a little like baby food. – Yeah, also really sweet. – It kind of heightens the jalapeños’ fruitiness a little bit,
which is very interesting. I also see sunflower seeds in here. – Yes. For garnish only. – Okay, I actually like this quite a bit. – [Lena] Yeah? – I wouldn’t say it’s my
favorite, but it’s different and it’s quite refreshing for a guacamole. – It’s light.
– Yes. This one is great. It
has solid avocado flavor. – This is like service, to
me, at a fancy restaurant. – [Lena] Yeah. – But this is what I would
make and serve to people. – [Lena] Right. Great.
Thank you guys so much. Lots to think about! – Bye! – Ready for round two. Five more recipes. This time around, I’m really intrigued. There’s a lot of recipes online incorporating various
types of dairy into guac, which I know sounds kind of intense, but we have a dip on Delish that’s like a spinach artichoke avocado dip with cream cheese that’s really, really good, so I’m trying
a batch with cream cheese. I’m trying a batch with
low-fat greek yogurt. Love me some yogurt. And
a batch with mayonnaise. And also, I saw a couple
little interesting flavor add-ins online
that I wanted to try. Worcestershire sauce and we have tequila. (Lena humming) – Tequila! – Let’s do it! I think we should just start with the one I’m most nervous
about, which is the mayo. I am a recent convert to mayonnaise, and now all of a sudden I’m like, kinda makes everything taste good, right? I worry that mayo and
avocado are super similar, super fatty, and I’m just wondering if it’s gonna be too much, but you know, there’s nothing to it but to do it. (drum roll) It’s heavy. It’s really
heavy. It’s not bad! You could not do a big scoop
and feel good about it. Just too much fat on fat, I think. I understand the idea of
why people would like it. It is super creamy and smooth;
it’s just a bit too much. Yogurt, on the other hand, much less fat. Maybe I will like it more. Also nice, actually.
Much nicer than the mayo. It is a little distracting.
Like the flavor, you know the Greek yogurt
has a certain like, astringency to it, kind of
takes away from the avocado. It’s good; it doesn’t feel guac to me. Last dairy-heavy one. Cream cheese. Sort of similarly to the yogurt, there’s like a nice tang that
comes from the cream cheese, but I again, just sort of worry about it kinda sitting like a lump in your stomach. It’s like, very heavy.
It’s pretty intense. It does taste good, I will say. Cream cheese is delicious, and once again, anything it touches makes it taste better. Might be a little hard to snack
on something that intense. Worcestershire Sauce. Did I say it right? A little bit like, malty. Salty and malty. I kind of like it, but it
also just kind of steers us away from a classic, rightly limey, citrus-ey, herby flavor. It’s got something to it, though. I do kind of like it. I’m scared! The texture doesn’t look too good. It’s interesting! If you really love the taste
of tequila it’s not a bad idea, but it gives you that hit
in the back of your throat. To summarize this round, I don’t think I really loved any of these. If you’re gonna add some
dairy to your guacamole, I would choose something with more tang, like yogurt or cream cheese,
but realize that addition is gonna make it pretty heavy. From what I have gathered
from the tests of the day are that adding more fat, not so good, but adding a little smoky
flavor via charring, very good. First, I’m gonna preheat my
grill pan to medium heat. Cut open my avocados and put
them cut-side down onto my grill pan along with two whole jalapeños and two garlic cloves
with the skin still on. I’m turning the jalapeños occasionally, along with the garlic cloves, just to get them nice and charred. And as soon as the avocados
have a nice char marks, and the peppers and garlic are tender, I’m gonna just take them out. We’ll scoop our charred
avocado into a bowl, along with our garlic, which we will peel. And we’ll mash them together,
add in some lime juice. With the jalapeños, we’re
gonna take the stems off, cut them open, take out the seeds, and them flip them over and scrape off some of the darker brown
bits from the skin. Chop those up, add ’em to the bowl, with the avocado and garlic,
and then we’re just adding some cilantro, onions, and some tomatoes. Stirring it all together,
seasoning with salt, and good to go! I’m tasting it one more time, just to make sure it’s all good. It’s really good, very avocado forward, if you’re into that kind of thing. The onions lend a really good
crunch, very crucial part. A little heat from the jalapeños, lots of freshness from the
herbs and the tomatoes. It’s my ideal. – This is so good, Lena!
– This is really good. – [Lena] I’m so glad you like it! – I’m getting chips all over myself. – I like the lime flavor. – This is the kind of guac that you just don’t walk away from.
– [Lena] That’s okay. – You all know what I’m talking about. – Thanks guys. Really appreciate
you guys eating some guac. – It’s very good.
– Thanks! – Can I keep it?
– Yeah! What do you put in your guac? I would love to hear. Put
it in the comments below. (electronic music)

About Earl Carter

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100 thoughts on “Chef Lena Tries 10 Of The Weirdest Guacamole Recipes To Find The Perfect One

  1. I wish you were in Kenya avocado is really cheap here and readily available in our backyards I would have shared some…..but I do love some good guacamole😋😋

  2. Even though some recipes may benefit from complications and elaborations, I tend to like my Guacamole very simple and basic to highlight its fresh components. 
    So I just go for an avocado, a tablespoon of finely chopped red onions, pinch of salt, the juice of half a lemon/lime (not too big if it's a lemon, otherwise slightly less than half), teaspoon of extra virgin olive oil, very tiny pinch of black pepper, spicy chili powder to taste.

  3. You should try roasting garlic and put a tablespoon in. Also, cojita cheese with nothing else but avocados and a tiny bit of salt. Ok, maybe some tomato as well.

  4. At first I thought this channel was a tasty rip off but know I think this channel deserves more subscribers

  5. I'm pretty standard on my recipe, but I add cayenne pepper for the heat and I use lime juice instead of lemon.

  6. I add a bit of light sour cream ( usually what I have on hand and I like it better) and chipotle hot sauce for heat/smokiness.

  7. Sometimes I’ll add olive oil if I’m feeling crazy… I also like pickled jalapeños and just a bit of the liquid from the jar. Also always a lil cumin. Not so traditional but very tasty.

  8. idk…whenever i remove the pit i always just squeeze it out of the avocado, and it works and it’s pretty easy

  9. Just for grins, I wish Lena would have tested the "guacamole for dummies" recipe – smashed avocado with a few tablespoons of jarred chunky salsa.😀 Did that all through college and beyond. Pretty tasty in a pinch.

  10. Avocados
    Green Chile (not jalapeños!!)
    Cream cheese
    Tomatoes (optional)
    Garlic powder
    Celery Salt

    The best dang guacamole you’ll ever eat.

  11. This is pretty much exactly my guacamole recipe, except I don’t grill it, use sweet onions instead of red, and sometimes throw in a bit of cumin if I’m feelin’ fancy.

  12. My Mexican grandma’s:
    Avocado, cumin, cayenne, salt, pepper, finely diced red onion and tomato, and lots of lime juice. Garnish with cilantro if you like.
    Don’t mash it too much, it is amazing 🤤😋

  13. Avocados are expensive in America? 😳 here in philppines we have avocado tree in our backyard. We often give the ripe avocado to our neighbors bcoz fruitbats are just feasting the avocados.

  14. How cute is Lena’s new hair color. It’s kinda of a sunrise orange. “Oh yeah” the avocado video—- I think all the recipes are great., but I prefer it spicy. A little, cilantro, garlic, onions, and jalapeños. That’s my recipe.

  15. Y’all need to knock it off with this dangerous avocado pitting shit. Use a spoon without any precaution and you’ll never go to the emergency room

  16. My favorite guacamole is Salvadoran guacamole 🥑😋 we add chopped hard boiled eggs, chopped onions, lime, salt/pepper, and of course the avocado!

  17. My staples for guac are super classic: avocados, cilantro, red onion, tomatoes, lime, garlic, salt, and sometimes if I have it a little bit of juice from a jar of pickled jalapeños and then two or three of the jalapeños themselves. Kinda weird, but honestly the brininess of the jalapeño juice makes it soooo good. 🙂

  18. My mom makes bomb guacamole with 2 avocados, lime juice, cilantro, salt, onion, jalapeño, and tomato. Simple but delicious 😊

  19. We add fresh corn cut straight off the cob! So, avocado, onion, corn, tomato, lime juice, salt, pepper, and chopped jalapeño.

  20. Sour cream for my dairy tang, the cumin, chili powder, salt, cayenne and black pepper, ranch dressing powder or fresh dill, cilantro finely chopped and some whole leaves, mince roasted garlic, roasted jalapenos with the skin still on, fresh lime juice, lime zest, halved grape tomatoes, mince red onion, onion and garlic powder, and I cut my avocado in big chunks and smash with a fork.

  21. My absolute favorite guac recipe is Mrs. Renfros Jalapeno Salsa 1-2 tbls, Avacado, Salt and Pepper. The Mrs. Renfros is vinegary and spicy gives it that acidic/tangy flavor but also brings the heat.

  22. I went over to a family friends house for dinner a few years ago, and in their guacamole they put the usual chopped tomato, chopped red onion, oregano, cilantro, lime juice, fresh jalapeño, salt and pepper. The real kicker was the cotija cheese and chopped boiled egg… yep. I was a bit thrown off but it wasn’t bad. The cheese added a nice saltiness instead of creaminess, and the egg was an interesting texture difference when eating. Good, but it wouldn’t be my go to when I’m craving some guacamole.😬😂

  23. I hate avocados but I love guac because my moms recipe changed all minds . She used cilantro , lots of lime , salt , red or yellow onion , tomatoes , fresh jalapeños , and the most important ingredient I’ve found to be is GARLIC POWDER Mexican garlic powder recommended but it tastes SOO drastically different . She mixed t to be very loose and sometimes kept in the pit for “freshness” idk if that’s how it works but she did it 😂.

  24. I add some cream cheese to my guacamole. It keeps it from turning brown and, it makes it taste nice and creamy.

  25. Serranos over jalapenos. Scallions over onions. No tomatoes. Cilantro, lime juice, SALT. If I grill everything I'll want to add nary a pinch of cumin

  26. in mine, i put diced tomatoes & onion, greek yogurt, lime or lemon juice, garlic powder, salt & pepper (ofc) and ..just a dash of mayo😋

  27. Avocado, tomato, lime and lemon juice, garlic, salt pepper, roasted jalapeño and roasted hatch green Chile. The freakin best

  28. I’m a guac purist – I believe it should be all green! Avocado, lime, jalapeño, cilantro, and a touch of salt. All raw, as well, because I love the crunch of the teeny pieces of jalapeño🥑

  29. they have a wood grilled avocado with mango salsa or straight pico depending on the season at a restaurant i used to work at. so frickin good

  30. My recipe

    3 avocados smashed with spoon
    Season salt
    Salt
    Pepper
    8 diced jalepeño rings
    1 half tomato diced
    Lemon juice
    Red onion
    Green onions
    Cilantro
    Refrigerate

  31. I'm very classic, but no peppers in my guacamole. I use it as the cool fatty side condiment not a hot mole/salsa.

  32. I can't believe how many people use tomato in their guac 😷

    Avo, salt, lime, red onion, fresh garlic, jalapeno, cilantro

  33. I make mine with 1/4 finely chopped fresh cayenne pepper, a small amount of chopped tomato and a good splash of Apple cider vinegar. It's really yummy!

  34. OMG I didn't know about Avocado hand! I actually laughed! im sorry, is this really a common thing for you guys??!? Serious question

  35. Avo, red onion, JALEPEÑO WITH SEEDS, lime, cilantro because you just have 🙄, salt maybe pepper
    Done. Why you fucking with shit💁🏻‍♀️

  36. Avacado, diced tomatoes, one tablespoon of mayo one tablespoon of sour cream, salt pepper, onion done and done and use a fork not a spoon.

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