In the kitchen with Nate Booth, chef of the Rio: guacamole

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Lori Midson

In this week's chef and tell interview with Nate Booth, chef of the Rio Grande in Boulder, he makes a bold declaration: "We have the best damn margaritas and Tex-Mex food this side of the Rio Grande," he insists. And while that may be a stretch, it's certainly true that the Rio's food has monumentally improved since its inception, and Booth has been a big part of that movement. I've always had a soft spot for the Rio's cheese enchiladas, and the guacamole, served with pico de gallo, a charred jalapeño, cilantro and wedges of lime, is laudable, too. The recipe, which Booth shares on the next page, is simple and only takes a few minutes to make. "The fewer ingredients you use, the better the flavor," says Booth, adding that "finding the freshest ingredients you can get your hands on" -- ripe avocados; fat, ripe limes full of juice; and leafy, very green and aromatic cilantro -- are key.

See also: The Rio's Nate Booth: "We have the best damn margaritas and Tex-Mex food this side of the Rio Grande"

The Rio Guacamole

Ingredients

6 ripe avocados
1/4 tablespoon minced garlic
1/4 ounce freshly squeezed lime juice
1/4 tablespoon salt
Handful of queso fresco, crumbled
Handful of fresh cilantro leaves
Optional: fresh or pickled jalapeño and pico de gallo

Directions

Halve and pit the avocados and scoop out the flesh; transfer flesh to a bowl. Mash the avocado with a fork and stir in garlic, salt and lime juice. Crumble queso fresco on top, and serve with cilantro; add pico de gallo and a fresh or pickled jalapeño if desired.



Location Info

Venue

Map

Rio Grande Mexican Restaurant

1101 Walnut St., Boulder, CO

Category: Restaurant

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6 comments
Clint Jahn
Clint Jahn

The guac at Whole Foods is better than at most of the restaurants in Denver.

Leah Arthur
Leah Arthur

The Rio couldn't "even" survive in Austin?? Uh, perhaps that's because Austin is FULL of excellent TexMex restaurants. Downtown Denver has almost no decent TexMex/Mexican places, so it'll continue to thrive here.

Velia Martinez
Velia Martinez

It's funny when people have "recipes" for guacamole or quesadillas. It's like having a recipe for PB&J.

Ryan M. Cain
Ryan M. Cain

no one from the rio should ever be giving advice on how to make any mexican/texmex/whatever. the rio couldn't even survive in austin, texas when they opened a downtown location a few years ago.

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