Beach Club Guacamole

Name: Beach Club Guacamole
Cuisine: Mexican
Ingredients: 3 ripe avocados, peeled, pitted, and halved; 4 ounces (120 g) soft blue cheese, room temperature; ⅓ cup (55 g) finely diced red onion; 1 or 2 jalapeños, finely diced; 3 tablespoons (3 g) finely chopped cilantro; Salt, to taste; Pepper, to taste; ¼ cup (20 g) pomegranate seeds

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

This recipe was born on a vacation in Tulum where I spent a long weekend on the beach subsisting on guacamole and piña coladas. I have zero regrets.

Ingredients

3 ripe avocados, peeled, pitted, and halved
4 ounces (120 g) soft blue cheese, room temperature

Americas
Mexico
Tulum
Starter
Vegetarian
Gluten-free

Method

In a large bowl, mash the avocados and blue cheese with a wooden spoon. A large stone molcajete would work, as well. Mash until desired consistency; chunky is this author’s preferred consistency.
Stir in the onions, jalapeños, and cilantro. Season with salt and pepper. Sprinkle the pomegranate seeds and serve.