Backyard grillers, take note: All barbecues should include Pinche Taco’s summery twist on guacamole.

1. Halve 2 ripe avocados and remove the pits. Score the insides of the fruit with a blunt knife. Scoop the flesh into a mixing bowl.

5280 July 2015
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2. Roughly mash the avocado with a fork. Take care not to over-mix; you want the guacamole to retain some texture. Sprinkle with a pinch of kosher or sea salt and the juice of 1 lime.

3. Gently mix in 1 small, finely chopped serrano chile and ¼ cup freshly chopped pineapple. Serve immediately. Pinche tops its beer-battered fish tacos with the guacamole, but the dip is just as good with salty tortilla chips.

—Illustrations by Peter James Field

This article was originally published in 5280 July 2015.
Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.