Tocolo Cantina’s Yucateco Guacamole is tangy and spice and oh-so-nice thanks to mangos, Habanero Chile, bell peppers and cilantro. It’s made the Garden City restaurant a Long Island hotspot. Make it for friends and family this Cinco de Mayo and don’t be surprised if your kitchen becomes all the rage.
2 Ripe Avocados
Fresh Lime Juice
Red Bell Pepper
Combine 1 teaspoon white onion, 1 teaspoon chopped Cilantro, 1 teaspoon chopped jalapeno and a sprinkle of kosher salt in a bowl and muddle until it becomes a paste.
Combine large diced avocado, 1/4 teaspoon of salt and the juice from half of a fresh lime to the paste. Fold until the paste is incorporated into the avocado. Some chunks of avocado should remain.
Top with a mixture of diced mango, bell pepper and red onion.
Add finely diced habanero pepper to taste.
Sprinkle fresh cilantro on top.