This dish can be served as a guacamole with chips or even a pineapple-avocado salad appetizer.
Roberto Santibañez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY. As a native of Mexico City and a graduate with honors from Paris’s top culinary institutions, award-winning Chef Roberto Santibañez’ culinary resume includes stints as restaurateur, culinary consultant, author and teacher in Mexico, Europe and the United States. He is the author of Rosa’s New Mexican Table, nominated for a James Beard Award. His second book Truly Mexican was one of the Notable Cookbooks of 2011 by the New York Times. Roberto is a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.