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Guacamole Toreado


  • 2 avocadoes, sliced in half and pit removed
  • 1 cup tomatillo pico de gallo (recipe follows)
  • 1 1/2 tablespoons toreado puree (recipe follows)
  • 1/4 tablespoon key lime juice
  • Salt to taste
  • Tomatillo Pico De Gallo:
  • 2 cups tomatillo, medium diced
  • 1 cups red onions, medium diced
  • 1/4 cup cilantro, finely chopped
  • Toreado Puree:
  • 1/4 cup oil, separated
  • 1/4 cup serrano chiles, sliced lengthwise
  • 3/4 cup onions, sliced
  • 2 garlic cloves, whole
  • 1/4 cup maggi sauce

Prep Time:

5 minutes

Cook Time:




This recipe provided by Mercadito Restaurant.

See our video and restaurant review, too.

Foodie Byte: If there is pico de gallo left over, it can be refrigerated for about 1 week.


  1. In a bowl, add all ingredients.
  2. With a fork or a whisk, mash and mix well.
  3. Tomatilla Pico De Gallo:
  4. In a bowl, combine all ingredients, making sure tomatillo is more visible than the red onion.
  5. Toreado Puree:
  6. Heat sauté pan with 1/8 cup oil.
  7. Add serrano chiles and sauté for 5 to 6 minutes.
  8. In a separate pot, add remaining oil, let heat and sweat onions and garlic until lightly caramelized.
  9. Add serrano chiles and sweat for 3 to 4 minutes.
  10. Add maggi sauce.
  11. Reduce heat to low and cook down until garlic,onions, and chiles are extremely soft.
  12. Put all ingredients in blender until a thick puree is formed.