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GMJ Saturday: Cantino Laredo Guacamole

10:37 AM, May 5, 2012   |    comments
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Guacamole, Top Shelf (Tableside)

Service Pieces:
5 Small Molcajetes (Chilled), Large Molcajete (Chilled), 11 ¾" Triangle Plate (R.T.), 6" Spice Plate (R.T.) 2 Forks, 1 Bouillon Spoon, Moist Towelette

Lime, 200 Count 1/2 Lime
Top Shelf Guacamole Seasoning ¾ Teaspoon
Avocado, Scored 1-40 Count or 1½ - 48 - 60 Count
Red Onions, Diced 3/8" 2 Tablespoons
Jalapenos, Fresh, Seeds Removed, Finely Diced 2 Tablespoons
Cilantro, Finely Chopped 2 Tablespoons
Tomatoes, Diced, 3/8" 1/4 Cup
Critical Control Point: Server must wash hands before presenting Top Shelf Guacamole to the guest.
Server must wipe hands with moist towelette in front of the guest before beginning presentation.

1.Place properly portion tomatoes, onions, jalapenos and cilantro into separate small molcajetes.
2.Measure and add seasoning into 1 small molcajete.
3.Place avocados and ½ lime on an 11 ¾" triangle plate.
4.Place the five molcajetes and the 11 ¾" triangle plate on the tray.
5.Place 2 forks and 1 bouillon spoon onto the tray with the rest of the ingredients.
6.Place an empty large molcajete on tray. (This will be used to assemble the guacamole).
7.Place an opened package of towelettes on the serving tray.
8.Serve immediately.

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