We'd like to think we know our way around the guacamole bowl. We can keep it simple with avocado, salt, and a squeeze of lime, but we can also get behind extras like minced garlic, jalapeno, and cilantro. Goat cheese for tang and creaminess? Why not? Toasted pistachios and a drizzle of olive oil, a la chef Alex Stupak? Count us in.
However, one particular addition from a San Diego restaurant had us scratching our heads.
At Puesto, their "Perfect Guacamole" is served with — wait for it — parmigiano-reggiano. And not just a sprinkle either.
Brothers Eric, Alan, and Alex Adler, along with their cousin Isidoro Lombrozo, discovered that these two staples of their Mexican-European family gatherings actually worked together. Clearly, we had to try it.
Here's what our editors had to say:
“The Parmesan crumbles raised lots of eyebrows on staff—but the salty morsels thoroughly converted us! I loved the textural contrast and the unexpected hit of umami.” —Alexa Weibel, senior food editor.
“I never thought there could be such a thing as too much cheese, but maybe I was wrong. Then I tasted it and realized, no, I wasn’t wrong! It was actually pretty delicious. The cheese added tang and salt. You just want to watch out for the huge chunks, which could overwhelm the guac.” —Lauren Iannotti, editor in chief
“It was surprising to me that it actually tasted good. BUT I found myself snacking on the cheese separately, and dipping my chips into the plain guac.” —Janet McCracken, test kitchen director