Recipe: Lola’s Tableside Guacamole
DENVER — As you’re planning your Broncos tailgates and parties, we want to help you feed your guests with some of Denver’s best dishes. We went to Lola to learn how to make their ultra-popular tableside guacamole.
“We just do avocados, chunky, seasoned perfectly,” said executive chef Drew Hardin. “I’d say pretty much every table gets it.”
Lola’s famous guacamole features nine ingredients. The first is a perfectly ripe avocado.
“You don’t want it too soft, you don’t want it too firm,” said Hardin.
And Lola’s secret ingredient: Chimayo, a special New Mexican spice that really gives this guac a Matt Prater-worthy kick!
Lola’s Tableside Guacamole Recipe
Serrano peppers, minced
Red onion, diced
Chimayo chile powder
Slice avocado into cubes. Add serrano peppers, about one spoonful. Next, a large spoonful of cilantro and a spoon of diced red onion. Then, add about one teaspoon of garlic, and squeeze in one quarter of a lime. Add roughly half a teaspoon of the Chimayo chile powder, the same amount of black pepper, and about one teaspoon of salt.
Mix together, but do not overmix. Avocados should remain chunky.
One avocado serves about two people.