I love, love, love the guacamole sampler at La Condesa.  It’s a total must-order when I have visitors in town. And every time I order it, I secretly hope the company I’m keeping isn’t a fan of crabmeat so there’s more crab and apple guacamole for me.

Until recently, it never dawned on me how straightforward this guacamole was.  There’s nothing super complex about the guac itself, no marinades on the meat or fruit, and no secret sauce drizzled on top {to my knowledge}.  Its simplicity is what makes it so delicious.  So why not make it at home?

I couldn’t remember much about specific flavors of the guacamole other than crabmeat and apples, so I whipped something up that was super delicate that really allowed the garnishes to shine.  Typically, I’d put red onions and garlic in a guac, but shallots seemed like the more appropriate choice tonight.  And instead of serving with tortilla chips, I changed it up by using dried plantains.

Will knowing how to recreate this dish reduce my future La Condesa visits?  Absolutely not!  But having a homemade guac recipe with such a fun twist will surely come in handy for future dinner parties.

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