Chef notes

To make the smokiest, most flavorful guacamole, char your chiles on the grill first.

I hope my greatest contribution to Mexico’s culinary scene is to create awareness about the massive overfishing of species endemic to the region. We have worked very closely with the Sustainable Fishing Merit and Aquaculture by Conapesca and Sagarpa. We’re proud to be a partner in this movement and will continue to educate our guests on our sustainable seafood practices.

Technique tip: Be sure to start your Ajillo Salsa with an oiled pan on medium heat to avoid burning the garlic at first contact.

Swap option: Feel free to use your favorite melting cheese in the tortilla. If you do not have dried guajillo chiles at hand, substitute with chile flakes.