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  • Guac Talk

    Lola executive chef Duane Walker dishes on the summer staple—just in time for Cinco de Mayo celebrations and backyard grilling.


    Lola’s guacamole

    To prepare avocado: Cut a slit around the circumference. Twist open and whack the seed with a knife blade to remove. Make two slices across each half and two vertically, in a tic-tac-toe design. Carefully scoop out the flesh with a spoon to preserve the chunky texture.

    Add all ingredients on top of the avocado, then squeeze the fresh lime over the top. Toss five to eight times with a fork. Serve immediately or within two hours at room temperature.

    Variation: Diced tomatoes add acidity to any guacamole recipe. Or, mix in jalapeño, cilantro, and white onion for a Oaxacan-style dip.

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