ROCK THE guac

A su­per-weird, su­per-tasty way to make the great­est dip known to man even bet­ter, just in time for your Mex­i­mas party or game-day hang

Rachael Ray Every Day - - Shop Talk - — SOPHIA CARABALLO

You know what your gua­camole is miss­ing? Crum­bles of Parmi­giano- Reg­giano cheese. Yep, we’re se­ri­ous—and we have Eric Adler, na­tive of Mex­ico City and co-owner of Puesto, an up­scale taque­ria in San Diego, to thank for this crazy-de­li­cious combo. “My two broth­ers and I grew up in a Mex­i­can-Euro­pean house­hold, so gua­camole and Parmi­giano- Reg­giano were sta­ples at any fam­ily gath­er­ing,” Adler says. “We dis­cov­ered that the two ac­tu­ally paired re­ally well to­gether.” When they opened Puesto in 2012, they asked their chef to per­fect the recipe, and it be­came a menu sta­ple. The key is chunks that are big enough to get some tex­ture and tang but not so large that you can’t fit ’em on a chip!

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