Monday, March 23, 2015

Cocina 214 Guacamole

In honor of National Chip and Dip Day, Cocina 214 in Winter Park invited me to sample their gluten free chip and dip options, and shared their guacamole recipes with me.  

We have dined at Cocina 214 many times, but until last week, I had not tried their Guacamole Trio.  

My new favorite dip at Cocina is definitely the mango pineapple guacamole, which combines two of my favorite fruits with their guacamole recipe.

The guacamole trio also includes habanero and blue cheese guacamoles.  The blue cheese guacamole is the only one I didn't sample, because I have never like blue cheese.

My family has always enjoyed the complimentary house made chips and salsas served at Cocina.  One is mild, and one is a little bit spicy.

I also sampled the trio of 214 salsas for the first time last week.  

I really liked the mild fire-roasted salsa, which had a lot of flavor, but didn't leave me breathing fire.  

If you love hot and spicy food, you need to try the salsa verde, which looks so innocent, but packs a powerful punch.  

The habanero salsa had a bit of a smoky taste like some barbeque sauces, and was quite hot as well.  

Thankfully, I had a bowl of Cocina's gluten free queso blanco to cool down my mouth after eating the spicy salsas.  This dip is my daughters' favorite, and we order it every time we dine at Cocina 214.  

Guacamole Recipe


6 avocados - halved, seeded and peeled
1/4 medium red onion - diced
2 T cilantro - chopped
1 tsp black pepper
1 jalapeno - seeded and diced
1 roma tomato - seeded and diced
1 tsp kosher salt
1 lime - juiced

Method of Preparation

Scoop the avocados in a large stainless steel mixing bowl.  Add the squeezed lime juice and coat the avocados.  Fold in the remaining ingredients and mash them all together.

Let the guacamole sit at room temperature for 30 minutes before serving.

Garnish with a chip and/or lime wedge.

Guacamole Trio Recipe


6 oz guacamole
1/2 oz habanero - thinly sliced
1/2 oz blue cheese - crumbled
1/4 oz mango - finely diced
1/4 oz pineapple - finely diced

Method of Preparation

Portion out 2 oz of guacamole into three bowls.  In each bowl, stir in each ingredient separately - habaneros in one, blue cheese in another, and mango and pineapple in the third.  Plate with a garnish of the appropriate mix on top - one habanero slice, 1 small piece of blue cheese, 1 piece of each fruit.

A big thank you to Cocina 214 for sharing their guacamole recipes, and inviting me to sample their chips and dips.

You can read my review of Cocina 214 in Winter Park here.

I was invited to dine at Cocina 214 last week to sample all of their gluten free chips and dips.  Our meals were provided to us, compliments of Cocina, but the opinions in this review are entirely my own.


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