Guacamelee 2: Sacred Guacamole

Listen, Luchador. You’ve been going around the Mexiverse, beating up all those fools, and you probably came across a few of my brothers. Being a stone statue myself, I do need you to pass a message along. But that’s for later. Don’t listen to what they may have told you about what’s going on, I’m the one you should be listening to. The world is coming to an end and you need to know the secret to what really matters, the best ingredient for Sacred Guacamole. It’s OBVIOUSLY grapefruit juice. No, no not grape juice, grapeFRUIT juice. It’s got a different acidity, the flavor profiles works perfectly with the – oh, Luchador? Where are you going? WAIT, I’m not finished! Weren’t you going to teleport somewhere? Can you at least tell my brother – and he’s gone.

Guacamelee 2 is a fantastic game, much like the original. My husband has played through both and really likes the themes and the sense of a growing world you get from the strong metroidvania mechanics. It isn’t my kind of game, but I love the visuals and the sheer amount of food it mentions! And any game that lets you turn into a chicken, and celebrates when you first get it with the giant letters “POLLO POWER” deserves at least a try.

In an early cutscene, the story talks about something called the Sacred Guacamole. As you travel around the game, you’ll run into fast-travel statues that all believe they know what secret ingredient makes this special guacamole so sacred. Some of these suggestions are genuinely terrible (nopales with the spines included!) but I wanted to attempt a guacamole that incorporates as many ingredients as I could. This guacamole is extremely good and, although quite different from my standard recipe, makes me think a few of the statues may actually know what they are talking about.

Ingredients:
1 – 11 oz can of southwestern corn
2 shallots, diced
1 tbsp butter
3 avocado, skin and seed discarded
1 poblano
handful of cilantro, chopped
2 tbsp grapefruit juice
1 lime juice
salt
pepper
flaky sea salt, to top

Place the poblano pepper directly on the stove over medium heat (this needs to be done with a gas stove top). Turn and cook until all sides of the poblano have blackened. Once completely roasted, transfer onto aluminum foil and cover. Let rest for 10 minutes.

Once the poblano has cooled, dice up and place in a medium bowl.

Heat a skillet over medium-high heat with butter. Add the corn and shallots. Cook and stir for 10 to 15 minutes, until the corn has started to brown. Transfer to the bowl with the diced poblano and allow to cool.

Add the avocado, cilantro, grapefruit juice, and lime juice. Mix until just combined. Taste and season with salt and pepper. Top with flaky sea salt before serving with tortilla chips.

Print Recipe

5 from 2 votes

Sacred Guacamole

Ingredients

• 1 – 11 oz can of southwestern corn
• 2 shallots diced
• 1 tbsp butter
• 3 avocado skin and seed discarded
• 1 poblano
• handful of cilantro chopped
• 2 tbsp grapefruit juice
• 1 lime juice
• salt
• pepper
• flaky sea salt to top

Instructions

• Place the poblano pepper directly on the stove over medium heat (this needs to be done with a gas stove top). Turn and cook until all sides of the poblano have blackened. Once completely roasted, transfer onto aluminum foil and cover. Let rest for 10 minutes.
• Once the poblano has cooled, dice up and place in a medium bowl.
• Heat a skillet over medium-high heat with butter. Add the corn and shallots. Cook and stir for 10 to 15 minutes, until the corn has started to brown. Transfer to the bowl with the diced poblano and allow to cool.
• Add the avocado, cilantro, grapefruit juice, and lime juice. Mix until just combined. Taste and season with salt and pepper. Top with flaky sea salt before serving with tortilla chips.