Cilantro Mexican Grill’s Owner and Chef Paris Nabavi’s Pineapple Bacon Guacamole Recipe @CilantroGrill

Cilantro Mexican Grill Bacon Pineapple Guacamole 2, Photo Courtesy of Cilantro Mexican Grill

Pineapple Bacon Guacamole. Photo Courtesy of Cilantro Mexican Grill.

 

PARIS NABAVI

Cilantro Mexican Grill & Pizza Paradiso

808-667-5444

Cilantrogrill.com

 

MY STORY…

I love making the Mother Clauker Flauta on the menu at Cilantro but you have to try the Chipotle Citrus Rotisserie Chicken. It’s the most popular item. Nearly 75 to 80 percent of our fresh produce is sourced from Maui and our beef is from Maui Cattle Co. Our very creamy guacamole, made in a Molcajete, can be topped with chopped Maui pineapple, bacon bits and cotija cheese. YUM–when served with chips, the saltiness of bacon and Cotija cheese mixed with the sweetness of pineapple and creamy guacamole is an awesome treat.

 

MY TIP…

Fresh lime juice is the best way to keep avocados from getting brown. Also, placing a plastic wrap on the surface of guacamole will help keep it from browning and keep refrigerated.

 

MY RECIPE…

Pineapple Bacon Guacamole

 

3 Tbsp. White onion small dice

1.5 tsp. Fresh cilantro chopped

½ tsp. Sea salt

1 Tbsp. Tomato small dice

1 ea. Fresh lime (¾ for guacamole, ¼ for grilled pineapple)

1 oz. Fresh pineapple small dice

1 ea. Avocado preferably Hass (about 8 oz. each)

1 tsp. Jalapeno chopped

1 oz. Bacon–crispy bits

1 oz. Cotija cheese

 

Step one: Make the paste

Grind the onion, cilantro, and sea salt together in a Molcajete until all ingredients are very finely ground. If there is no Molcajete, use a bowl and back of a wooden spoon.

 

Step two: Cook the bacon

Heat the oven to 350. Cook the bacon on a rack in a sheet pan until crispy. Let cool and chop to bits.

 

Step three: The avocado

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Rest an avocado half cut side up in the palm of your hand and make three to four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the Molcajete. Repeat with the remaining avocado halves. Add the tomato and lime juice and fold gently. Check and add salt if necessary.

 

Final step: Guacamole

Top the guacamole with diced pineapples, bacon bits. Add Cotija cheese. Serve right from the Molcajete with chips.

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