Inspiration: Cuban picadillo is one of the few meals that I make relatively often for supper, and I love to serve it with avocado slices. With the last remnants of a bag of tortilla chips and a bag of pumpkin seeds in the pantry, though, this guacamole recipe was the perfect accompaniment. We could eat guacamole (and any Mexican food) every.single.day.

What we Loved: OK. Considering that this is a Rick Bayless recipe, I should have expected it to be awesome. And I did. But. This was really the best thing that has come out of my kitchen in a long time. I tend to like almost everything, love a lot of things, and then really love some things, and this recipe was one of the latter. When I tested the first bite to check for the salt level, I had to restrain myself from eating the whole bowl right then and there. What’s so great about this guacamole is that it’s the absolute creamiest, thickest, richest guacamole that I’ve ever had. It’s basically like a combination of a really rich nut butter and a wonderfully creamy avocado spread. With the additional flavor of fresh cilantro and just a tiny kick of heat from serrano peppers, I can’t imagine anything that would make this recipe better. It’s not a traditional guacamole (check out my all-time favorite guacamole recipe for that), but if you’re looking for something a little bit different, I really can’t recommend this one enough. I rave about most things on my blog, because I never post anything that I don’t really like, but this one is really one of those recipes that’s heads and tails above the rest.

Helpful Hints: Make a double batch? Also, I’ve found that organic avocados are really worth purchasing, especially for guacamole. They seem so much creamier and more delicious!

Toasted Pumpkin Seed Guacamole
Source: Rick Bayless

3 avocados
1/2 small onion, diced
1/2 – 1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus more for garnish
Juice from 1/2 small lime
3/4 cup hulled pumpkin seeds, plus more for garnish
Kosher salt

1. Place the pumpkin seeds in a dry pan over low heat. When the pumpkin seeds start to pop, mix them with a spoon until they are golden and toasted. Place the pumpkin seeds in a food processor until finely ground. Scrape down the sides of the bowl, and then run the processor until the seeds are the consistency of a chunky paste.

2. Cut the avocados in half, remove the pits, and scoop the avocado into a bowl. Mash the avocado with a fork or potato masher.

3. Add the onion, serrano, cilantro, and pumpkin seed mixture to the avocado. Mix well to combine, and then mix in the lime juice.

4. Season to taste with salt, and garnish with additonal cilantro and pumpkin seeds.