Chef Marta Ortiz of Dulce Patria in Mexico City brings a modern twist to the classic guacamole recipe. By garnishing the green avocado mash with red pomegranate seeds and white fresh-curd cheese, the three colours together represent the colours of the Mexican flag.




Skill level

Average: 5 (1 vote)


  • 60 g white onion, finely diced
  • 160 ml lemon juice
  • 280 g avocado pulp
  • 40 g chopped coriander
  • 30 g serrano chillies, seeded and chopped, or to taste
  • salt and pepper, to taste
  • 10 g red pomegranate seeds
  • 20 g requesón (see Note)
  • corn tortillas, cut into triangles, fried until crisp
  • Middle Eastern flat bread, cut into triangles

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 30 minutes

Soak the onion in the lemon juice for 30 minutes to soften and infuse. Drain and set aside.

Carefully mash the avocado in a bowl or molcajete. Add the onion, coriander and serrano chilli. Season with salt and pepper.

Serve the guacamole on a colourful dish, garnished with pomegranate seeds and crumbled requesón. Serve with corn chips and bread on the side.


• Requesón is a Mexican fresh curd cheese very similar to ricotta. Use strained ricotta to substitute if requesón is not available.