There are a lot of guacamoles in the world, and most of them are fine. Lime, salt, avocado, maybe a bit of onion or chili. Familiar, reliable, good with chips, and not much else. But when I build a guacamole, I want it to go further. I want it to command the plate.
This pineapple and mezcal guacamole doesn’t just elevate the standard. It redefines what guacamole can be.
The Transformation Begins
It starts with intention: ripe avocados mashed with precision — not too smooth, not too chunky — then brightened with fresh lime juice, sharpened with onion, and lifted with cilantro. But then comes the pivot.
Sweet pineapple gets charred until the sugars transform and edges blacken with purpose. That intentional char creates complexity. The pineapple undergoes an alchemical shift from tropical sweetness to something more profound: smoke, bitterness, and a restrained sweetness that knows its place in the composition.
The Mezcal Moment
Then comes the mezcal. Not splashed carelessly, but measured with respect, just enough to introduce backbone without overwhelming. The smoky mezcal doesn’t announce itself loudly; instead, it weaves through the mixture like a conversation you want to follow. It brings depth, earthiness, and complexity that answers the citrus brightness and complements the avocado’s richness. This isn’t about alcohol; it’s about architecture of flavor.
From Hand to Flame to Table
I press tortillas by hand from white corn masa harina, the dough yielding beneath my palms. After a quick dance on the comal, I cut them into triangles and slide them into shimmering oil where they curl and crisp, transforming into chips with character that store-bought versions can’t touch. Each chip carries the subtle sweetness of corn, the whisper of salt, and edges that shatter with purpose — a vessel worthy of what it carries.
Beyond the Chip
While these handmade chips are the perfect vehicle, this creation refuses to be limited to dipping. It transforms grilled shrimp when spread beneath. It elevates tacos from good to memorable. It brings coherence to a plate of roasted vegetables, especially those kissed by flame. It’s a mezcal-infused guacamole that gravitates toward char, heat, and smoke; not because it’s trying to reinvent tradition, but because it’s extending the conversation.
The Balance
What elevates this version is its careful calibration of texture, sweetness, acid, heat, and smoke. The pineapple is diced small — not to hide, but to integrate. The seasoning is deliberate — salt to amplify, lime to brighten. I finish with a measured dusting of Tajín — not as an afterthought, but as punctuation.
This isn’t anonymous party-tray guacamole. It’s the kind that stops conversation mid-sentence and redirects attention: “Wait—what exactly am I tasting?”
For Those Who Demand More
Whether you’re serving this at a summer gathering where expectations run high, anchoring a mezcal-centered dinner where every element matters, or simply honoring perfectly ripened avocados, guacamole rewards attention. It balances tropical warmth with smoky depth and boldness with restraint.
So if you’re searching for a unique avocado dip that pushes boundaries without abandoning its roots, this one deserves your consideration. No unnecessary shortcuts. No flavor pyrotechnics for their own sake. Just honest ingredients, thoughtful balance, and guacamole confident enough to let its complexity speak for itself.
Just taste it. The conversation starts there.
Roasted Pineapple and Mezcal Guacamole with Homemade Tortilla Chips
4
servings10
minutes10
minutes20
minutesThis Roasted Pineapple and Mezcal Guacamole balances creamy avocado with caramelized pineapple, fresh lime, and a whisper of mezcal for depth and smoke. It’s tropical, savory, and just unexpected enough to make the familiar feel new.
Ingredients
3 ripe avocados
1 cup pineapple chunks
1/2 small onion, diced
1 jalapeno, minced
1 tablespoon cilantro, freshly chopped
1 lime, juiced and zested
1 teaspoon mezcal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
for garnish, tajin
- For the Tortilla Chips
2 cups masa harina
1 1/2 cups warm water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
for frying, vegetable oil
Directions
- For the Guacamole:
- Char the Pineapple:
Sear chunks of pineapple on a grill pan or under the broiler until they are caramelized and a little blackened around the edges, 4-5 minutes. Let cool slightly and dice finely. - Make the Guacamole:
Mash the avocados with lime juice and zest until it’s smooth but still textured. Fold in the onion, cilantro, jalapeño, and chopped charred pineapple. Drizzle in the mezcal and mix gently. You want aroma and subtle smoke, not a cocktail. Season with salt and black pepper. - Finish and Serve:
Spoon the guacamole into a bowl. Top with extra charred pineapple and a sprinkle of Tajín for spice, color, and crunch. Serve with chips, a lime wedge, and mezcal on the side if you’re going full send. - For the Tortilla Chips:
- Make the Masa Dough:
Combine the masa harina and salt. Slowly add warm water while stirring. Knead until a soft, pliable dough forms, 2-3 minutes. Cover with a damp towel and let rest 15–30 minutes. - Form the Tortillas:
Divide dough into golf ball–sized pieces. Press between two sheets of plastic in a tortilla press (or roll out thinly between parchment). - Cook the Tortillas:
Heat a dry cast iron or nonstick pan over medium-high. Cook each tortilla for 30–45 seconds per side until it gets a few brown spots but stays flexible. Stack cooked tortillas in a towel to keep warm and soft. - Cut and Fry:
Let tortillas cool slightly, then cut into triangles or strips. Heat 1–2 inches of oil to 350°F (175°C) in a deep skillet or pot. Fry until golden and crisp, 1–2 minutes per batch. Drain on paper towels and hit with flaky salt while still hot.
SUGGESTED RECIPE: Tropical Avocado Corn and Mezcal Guacamole
Craving something a little more grounded but still bold? This Tropical Avocado, Corn and Mezcal Guacamole swaps the usual sweetness for charred corn, folded into creamy avocado with lime, mezcal, and just enough heat to keep things interesting. It’s smoky, citrusy, and built for warm nights, salty chips, and mezcal on the rocks. Simple, layered, and entirely worth a second dip.
