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Happy Cinco de Mayo!


Tomorrow is the fiesta … and there is no better way to celebrate than with a margarita and fresh guacamole and chips.

Memphis-based restaurant chain Babalu is known for its flavorful tableside-made guacamole.  I asked Babalu’s executive chef Daniel Flores to share his top 5 tried-and-true guacamole making tips.

Tip #1: When selecting your avocado, peel off the stem and look underneath. If it's bright green, it's ripe and ready to eat. If it's brown, your avocado is most likely overripe.

Tip #2: You want the peel of your avocado to have a little give to it, as well – not too soft and not too firm.

Tip #3: High-quality ingredients are key to delicious guacamole. Don’t cut corners, even when it comes to lime juice. Fresh is always best!

Tip #4: Keeping guacamole fresh can be a challenge. To help prevent browning, add a little lime juice to the top of your finished product and store it in an air-tight container.

Tip #5: Air exposure is what causes guacamole to turn brown. Decrease the amount of air the guacamole comes in contact with by putting plastic wrap directly on top of your finished product and leaving the pit in the air-tight container, as well.

Flores kindly shared his recipe (which you can find on wknofm.org).  Instead of fresh tomatoes, Babalu uses sun-dried tomatoes for an extra punch of flavor.  It’s little twists like this that makes their recipe muy delcioso! Serve with tortilla chips or sliced veggies.

This is Jennifer Chandler with The Weekly Dish. Happy Cinco de Mayo!


Recipe courtesy of BABALU


?             2 halved Hass avocados

?             1 tablespoon sliced green onion

?             1 ½ tablespoons lime juice

?             1 ½ tablespoons minced red onion

?             1 tablespoon chopped cilantro

?             1 ½ tablespoons chopped sun-dried tomatoes

?             Kosher salt to taste


1.            Remove “meat” from avocados and place all ingredients into a bowl.

2.            Sprinkle salt over all ingredients to evenly incorporate.

3.            Mash with a spoon, large fork or potato masher.

4.            Keep the mixture somewhat chunky and serve with chips.

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.