Five weeks ago, I married the love of my life in a small but beautiful ceremony. Although our original plan was to go to St. Kitts. Then, the Zika virus happened. We decided we want to either stay in the states or head up north to Canada. We settled upon San Antonio, Texas. Why? We had never been and read lots of things that said it was a must visit destination.
Jeremiah and I are planners. Unfortunately, wedding planning and out of town travel for work left us heading to San Antonio without a plan. When we arrived, our first stop was a great little restaurant called Magnolia Pancake Haus. OMG – that side order of pancakes was the best pancakes I’ve ever had. It was so good, we went back one more time and even purchased a bottle of their homemade syrup to take home.
All the food we ate on our honeymoon was amazing. We loved the Hearthstone Bakery Café, Tycoon Flats, Franks, Gruene River Mill, and Guenther House. But Boudros Texas Bistro on the Riverwalk makes the most amazing table side guacamole I’ve ever had. And Jeremiah and I thought we love Chipotle’s guac until we tasted this dish. Lucky for us, we were able to find this recipe online. My husband made it two weeks ago for dinner and I’m roasting the ingredients right now so we can have it for dinner with Skinny Chipotle Cilantro Rice and Carne Asada (cooking in the crockpot as I type this post). Note – the secret ingredient here is fruit squeezed orange juice.
Boudro’s Famous Guacamole
1 roma tomato, roasted and diced
2 serrano pepper, roasted, seeded, and diced
4 T. red onion, diced
½ c. fresh cilantro, chopped
1 tsp. sea salt
1 garlic clove, chopped
Squeeze orange and lime juice into a bowl. Scoop out avocados and add to the bowl. Add tomato, peppers, onion, garlic, and cilantro. Fold into avocado. Add salt to taste.
- Results should be more or cut together than mashed. Our server just used the two knifes she cut everything open with.
- This makes 6-8 serving. Since guacamole gets brown so quickly, we half this recipe.