Rocco’s Tacos- Cinco de Mayo


For Cinco de Mayo, I decided to visit my friend Erika in sunny Florida. To kick off our weekend festivities we ate lunch at Rocco’s Tacos! The food, margaritas, and company were simply divine followed by music and dancing at SUNFEST!

This is a photo of the best guacamole and chips I have ever eaten! I did a quick google search and here is the recipe:

Recipe: Rocco’s Tacos guacamole

September 15, 2011- The Sun Sentinel
Rocco’s Tacos guacamole
1 Haas avocado, halved and seeded
1/4 teaspoon salt
1 teaspoon chopped tomato

1/2 teaspoon chopped red onion
1/2 teaspoon fresh cilantro, chopped
1/2 teaspoon diced jalapeno

Inner rib and seeds of jalapeno, to taste*

Part 1

Scoop the flesh from the ripe avocado into a molcajete, or bowl. Coarsely mash together the avocado and salt. Add tomato, red onion, cilantro, diced jalapeno and seeds, as desired. Mix with a rubber spatula until well combined.

Part 2

Serve with fresh, warm tortilla chips.

Makes 4 servings.

* To vary the heat (spiciness) of the guacamole, use a demitasse spoon to scoop out the inside ribs and seeds of a fresh jalapeno pepper, releasing the pepper oil. The heat variance that the chef gives is: 1/8 spoon for medium, 1/4 spoon for hot and 1 spoon for extra-spicy.

** Recipe also includes a dose of Rocco’s spice blend, available for purchase at the restaurant.

Nutrition information per serving: 81 calories, 82% calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 1 g protein, 149 mg sodium, 3 g fiber


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