Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.

Ingredients

  • 1 tablespoon finely diced sweet onion, like Vidalia
  • 1 teaspoon finely diced seeded jalapeño pepper
  • 1 teaspoon lime juice
  • Kosher salt
  • 2 tablespoons finely diced peeled Granny Smith apple
  • 2 tablespoons finely diced peeled Asian pear
  • 2 tablespoons dried cranberries
  • 1 teaspoon thinly sliced basil, preferably Thai
  • 2 ripe Haas avocados
  • 1 tablespoon fresh pomegranate seeds
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      198 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 3 grams protein; 233 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 1 1/2 cups (4 servings)

Preparation

  1. In a nonreactive mixing bowl, combine onion, jalapeño, lime juice and a pinch salt. Mix well, and add the apple, pear, cranberries and basil. Mix again.
  2. Cut the avocados in half, scoop out the pulp and mash it with the ingredients in the bowl. Adjust salt to taste. Transfer to a serving bowl and top with pomegranate seeds. If desired, serve with warm corn tortillas or chips.

10 minutes

Dining and Cooking