Food can make you forget everything around you, and it is the surprising ingredients in some of the simplest of dishes that do it more often than not. This is what I found when I dove into the cuisine at Hacienda Petac. The guacamole recipe was the most surprising of all.
I had arrived at Hacienda Petac with five friends. We were unwinding after long flights from across the U.S. that would bring us to Merida, Mexico for the weekend. While sitting on the veranda, chatting as the sunset, we were more focused on the guacamole than each other. There was something special about this particular guacamole that had us scratching out heads. It was amazing! It went perfectly with margaritas and mojitos. But there was something different from the usual guacamole we were making at home. We soon learned that this guacamole recipe held a few secret ingredients.
Unlike your typical guacamole of avocados, tomatoes, onions, jalapeños, and sometimes garlic or even cumin, the Hacienda Petac guacamole recipe added Worcestershire sauce and chicken bouillon to give it that extra flavor we couldn’t quite figure out. These two ingredients rose the humble guacamole recipe we had all used at home to a new level. We instantly wrote it down and started making guacamole in a whole new way for our families and friends.
- 1 chili serrano
- 2 limes
- Splash of Worcestershire Sauce
- ¼ tsp of chicken bouillon powder
- 2 Roma tomatoes
- ½ white onion
- 2 avocados
- Slice the chili serrano into discs. Do not take out the seeds.
- Juice 1-2 limes (to your taste)
- Dice two Roma tomatoes, including seeds
- Dice ½ of a white onion
- Smash 2 avocados
- Mix ingredients together, adding in a splash of Worcestershire sauce and your chicken bouillon powder. Serve with fresh tortilla chips and enjoy!