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
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!