The Ritz-Carlton Dallas Signature Guacamole

The Ritz-Carlton Hotel in Dallas offers complimentary guacamole and small margaritias in the lobby at 6pm every day, prepared fresh by their "guacamologist" (I kid you not!).  He has the recipe printed up to share with anyone who requests it. Even though I've already posted my favorite guacamole recipe, I think this one really is excellent. I usually object to tomatoes and sour cream in guacamole, but he chopped all of the ingredients so finely (not in a food processor -- I asked) that you are hardly aware of the tomatoes and the sour cream is also a very subtle addition -- just enough to give a creamy texture without making the mixture too bland. The roasted garlic is crucial to the final result. You've probably roasted garlic before -- it was quite a fad a few years ago -- so you know that the cloves become soft and buttery. Just squeeze the end to remove the clove from its skin. Smear the pulp from 4 or 5 cloves onto the sides of the serving dish, and incorporate the rest into the guacamole with the other ingredients.

The presentation at the Ritz was different and rather nice: the guacamole is in a large bowl, from which the guacamologist spoons a small amount onto individual tortilla chips which are then placed on small plates. I assume this is to avoid the possibility of the dreaded "double-dipping," but it looks very nice and insures that each chip has just the right amount of dip.

Ritz-Carlton Dallas Signature Guacamole

8-9 large Haas avocados, halved, seeded, and peeled
4-5 jalapenos, seeded and finely diced
1/2 large red onion, finely diced
2 medium tomatoes, cored, seeded, and finely diced
2 limes, juiced
1 bunch cilantro leaves, picked and finely chopped
1 head roasted garlic (recipe below)
3 teaspoons kosher salt
2 teaspoons sour cream

Rub a large serving bowl with 4 or five cloves of the roasted garlic. Add the avocado pulp and mash with a wire whisk. Fold in all remaining ingredients. Lay plastic wrap directly on guacamole, pushing out any air. Keep chilled until ready to serve.

Roasted Garlic

1 head of garlic
olive oil

Preheat oven to 400.
Slice off the top of the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast until lightly brown and tender -- about 30 minutes.