This Chef's Incredible Guacamole Recipe is the Only One You Need

To nail your Cinco de Mayo party or just about any fiesta you can think of, memorize this guac recipe.

Chef Susan Feniger definitely knows her way around guacamole. The Top Chef Masters fan favorite is behind a collection of renowned restaurants serving inspired twists on contemporary Mexican food. Along with chef Mary Sue Milliken, Susan owns the beloved Border Grill (which has locations in Las Vegas and Los Angeles), along with several other spots offering an extraordinary Mexican culinary adventure. Here, Susan talks to The Feast about her recipe and tips for a showstopping guacamole, and gives us the lowdown on a spicy margarita riff that makes a powerful match. Planning a Cinco de Mayo fiesta, or in the market for guac and 'ritas year round? Read on.

California Avocado Guacamole

Susan's tip for creating a lusciously silky avocado dip? Cook your tomatoes before adding them to your guacamole. “Raw tomatoes can make your guacamole watery. Slow-cook them in a little bit of olive oil to develop a sweetness without the extra water,” she says. Susan is also a big fan of bacon. “Smoke the bacon! The smokiness added to the richness of the guacamole is just perfect."

Serves 6

3 ripe fresh California avocados, halved, seeded, peeled and quartered

1/4 cup chopped fresh cilantro

1/2 medium red onion, diced

2 jalapeño peppers, stemmed, seeded and finely diced

2 tablespoons freshly squeezed lime juice

Salt, to taste

Freshly ground black pepper, to taste

Roasted Tomato, Bacon and Cheese Topping

24 cherry or grape tomatoes

3 tablespoons extra virgin olive oil

3/4 teaspoon dried oregano

Salt, to taste

Freshly ground black pepper, to taste

8 strips bacon

1/4 cup crumbled cotija cheese

For the guacamole: Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining guacamole (not topping) ingredients and combine with a fork. Taste and adjust seasonings as necessary.

For the tomato and bacon topping: Preheat oven to 350°F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature. Fry the bacon until very crispy, and crumble into bits.

To serve, spoon guacamole into a wide, shallow serving bowl. Top with roasted tomatoes, sprinkle with crispy bacon bits and crumbled cotija cheese, and serve immediately accompanied by chips.

Spicy Cucumber Jalapeno Margarita

Along with the guacamole, Susan says, “I would offer a sparkling wine sangria with plums, apple and raspberries." And for an unexpected spin on a classic, this year she's created a Spicy Cucumber Jalapeno Margarita (pictured above, left). “You get the sweet from the agave, the heat from the jalapeno and all the freshness from a cucumber,” says Susan (pictured below) about this refreshing cocktail. She is an equal opportunity imbiber when it comes to the type of tequila. “Honestly, I would make it with whatever tequila you have,” she says with a laugh.

Serves 1

2 slices Persian cucumber

2 to 3 slices jalapeño

1 ounce freshly squeezed lime juice

1 ounce Simple Syrup (see recipe below), to taste

Ice, for cocktail shaker and glass

2 ounces tequila

1 cucumber slice and/or jalapeño slice, for garnish

Simple Syrup

1/2-cup water

1/2-cup sugar or agave nectar

To make the syrup: Combine water and sugar or agave in a small saucepan and bring to a boil. Cool and reserve in refrigerator.

To make the margarita: Combine cucumber, jalapeño, lime juice and 1 ounce Simple Syrup in a cocktail shaker. Using a muddler or the back of a spoon, mash the cucumber and jalapeño until they start to break up and release their juices and oils. Add ice and tequila and shake to combine. Strain into a rocks glass filled with ice and garnish with a cucumber slice and/or jalapeño slice. Serve immediately.

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