Eat & Drink

How To: Make Pineapple Guacamole

Meet your new favorite dip, courtesy of Pinche Tacos.

July 2015


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.



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