Appetizers

Guacamole con Chicharrón (Guatemalan Guacamole with Pork Cracklings)

The Quirky Foodster Team

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Ingredients

4 ripe (4 avocados) avocados
1 small (1 onion) white onion, finely diced
2 plum (2 tomatoes) tomatoes, finely diced
1 small (1 bunch) bunch cilantro, chopped
1 (1 lime) lime, juiced
150 g (5.3 oz) pork chicharrón, broken into pieces
Salt, to taste

Method

Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
Mash the avocado coarsely with a fork, leaving some texture rather than a smooth puree.
Fold in the onion, tomato and cilantro.
Add lime juice and salt, mixing gently to combine.
Top generously with broken chicharrón pieces just before serving to keep them crisp.

Introduction: A market-stall favourite across Guatemala, this guacamole is chunkier and less seasoned than its Mexican counterpart, traditionally topped with crisp fried pork chicharrón for texture and sold in small plastic cups by street vendors.

Cultural Background: A market-stall favourite across Guatemala, this guacamole is chunkier and less seasoned than its Mexican counterpart, traditionally topped with crisp fried pork chicharrón for texture and sold in small plastic cups by street vendors.

Tips: Add the chicharrón at the very last moment so it stays crunchy rather than going soft in the guacamole.

Variations: A version with diced mango is popular in the eastern lowlands for a sweet-savoury contrast.

Storage: Best eaten immediately; guacamole without chicharrón can be refrigerated with plastic wrap pressed directly onto the surface for up to 1 day.

Reheating: Not applicable — served cold/fresh.

Nutrition: Approx. 280 kcal, 8 g protein, 24 g fat, 10 g carbohydrate per serving.

FAQs:

Q: Can I make this without pork chicharrón?

A: Yes, tortilla chips or toasted pumpkin seeds make a good vegetarian substitute for crunch.

Q: How do I keep guacamole from browning?

A: Press plastic wrap directly against the surface and refrigerate, or add extra lime juice.