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El Torito Tableside Guacamole

El Torito Tableside Guacamole created by diner524

Found this online and we loved the El Torito Tableside Guacamole there

Ready In:
11mins
Serves:
Units:

ingredients

directions

  • 1. Scoop out Avocado meat.
  • 2. Add the Chile Pepper and juice of the lime.
  • 3. Mash with a fork. Make sure you crush the diced chile peppers.
  • 4. Add remaining ingredients.
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RECIPE MADE WITH LOVE BY

@Joe Turner
Contributor
@Joe Turner
Contributor
"Found this online and we loved the El Torito Tableside Guacamole there"
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  1. Alyssabeth B.
    This is NOT the correct recipe for the restaurants tableside.
    Replies 1
  2. Kira P.
    This is a tasty, however. .. I was a waitress and worked in the Cantina of both El Torito and Acapulco. All the ingredients in this recipe are correct except there is a seasoning blend they use. 1/8 tsp oregano, dash of cumin, dash of paprika, and the pepper they use is white pepper.
    Reply
  3. rosslare
    Very good and handy recipe, using pico de gallo added to the avocado. How easy is that!
    Reply
  4. diner524
    Wow!!! This is some awesome Guacamole!!! I made this, scaled back for 1/2 of the recipe, and loved that I didn't need to cut up tomatoes and just used a new "Chipotle Salsa", which gave a great big heat factor for the pico de gallo, next time I might tame it a bit with a medium salsa. I have a recipe posted on here, for a local chain Tex/Mex, which I also really like, but this one is easier and I like using salsa instead of fresh tomatoes. The only negative for me, was that it had way too much garlic flavor, overpowered the other flavors. Next time I would change up the garlic powder and use probably 1/2 to 1/4 of the amount of garlic powder and use some sea salt, as it left a huge garlic flavor in our mouths, but hey, isn't that good?? This gets 5 stars as a new, easier, way to make awesome guacamole. Thanks so much for sharing the recipe!! Made for Spring 2013 PAC!!!
    Reply
  5. diner524
    Wow!!! This is some awesome Guacamole!!! I made this, scaled back for 1/2 of the recipe, and loved that I didn't need to cut up tomatoes and just used a new "Chipotle Salsa", which gave a great big heat factor for the pico de gallo, next time I might tame it a bit with a medium salsa. I have a recipe posted on here, for a local chain Tex/Mex, which I also really like, but this one is easier and I like using salsa instead of fresh tomatoes. The only negative for me, was that it had way too much garlic flavor, overpowered the other flavors. Next time I would change up the garlic powder and use probably 1/2 to 1/4 of the amount of garlic powder and use some sea salt, as it left a huge garlic flavor in our mouths, but hey, isn't that good?? This gets 5 stars as a new, easier, way to make awesome guacamole. Thanks so much for sharing the recipe!! Made for Spring 2013 PAC!!!
    Reply
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