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“Nothing will ever taste like a dish made using your abuelita’s mortar and pestle, with years of gradual seasoning," he says. Rodarte does play with more non-traditional ingredients, too.
Most guacamole lovers know to add salt and lime juice to make the most basic form of the dip taste great-but if you want to step up your game, there are a few other items you may want to consider ...
Pair one-quarter cup of guacamole plus 1 cup of crunchy, low-cal jicama sticks for a slim 136 calories, 10 grams of fiber and 3 grams of protein, plus delicious and heart-healthy fats. Broccoli ...
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Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes. As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
PER SERVING (2 tablespoons): 50 cal, 4 g fat (0 g saturated fat, 0 g trans fat), 135 mg sodium, 3 g carbs (2 g fiber, <1 g sugar), 0 g protein This tub of guacamole is made from USDA-certified ...
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