A couple of weeks ago I was at the Solage in Napa Valley, where I had the best guacamole ever. Like most, I’ve had my fair share of the stuff—but their version, which is whipped, was a revelation. I asked the head of food and beverage of Pico Bar, one of the restaurants within the resort, how they made it, and further, why all of the food there was so outstanding. He told me that all of the kitchen staff are such a tight team and are obsessed with trying out different versions of the Mexican food they grew up with—riffing on their grandma’s recipes. I’m hoping for a cookbook someday!
Whipped Avocado
5 avocados
1-2 serranos (depending on heat)
3 limes, juice + zest
1 bunch cilantro
1/4 cup olive oil
Salt to taste
To whip the ingredients, place everything in a blender or food processor. Season to taste, and garnish with seeds, nuts, goat cheese, herbs, or edible flowers if you like.
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