It’s no secret that Americans love their food. Following suit of our country’s beloved foodstuffs, the Mexican cuisine-inspired green mash known as guacamole has its own day — September 16.  If this isn’t the best excuse to eat guac on a spoon, we don’t know what is.

If you’re anything like us, guacamole is a dinner staple. Whether it’s slathered on a burger or piled on a mountain of tortilla chips, we’ll eat it in a box, with a fox, etc. From Barrio Queen’s pomegranate or craisin guacamole to Sumomaya’s cherry gauc, Arizona’s chefs have taken the avocado dip to whole new levels. One of our favorites is from Scottsdale Quarter’s SOL Mexican Cocina. The restaurant was kind enough to share a recipe for its Guacamole Verano.

GUACAMOLE ‘VERANO’
Notes: This light guacamole tastes just like summer. It contains no onions, tomato or cilantro.
Serves: 2 to 4

What you need:
Juice of half a fresh lime (about 1 tablespoon)
1/4- 1/2 teaspoon sea salt (to taste)
1 tablespoon sliced almonds, lightly toasted
8-10 ripe raspberries
1 teaspoon minced seeded serrano chiles
1 tablespoon cotixa cheese, feta cheese or goat cheese
1/2 teaspoon ‘Tajine’ brand chile con limon
 
Preparation:
Peel and seed the avocado and mash it with the fresh-squeezed lime juice and salt to taste in a molcajete or small bowl. Arrange the almonds, raspberries, serrano chiles and crumbled cheese in neat rows on top. Spinkle the chile con limon on the raspberries to bring out their sweetness. Stir everything together before enjoying with tostadas and an ice-cold margarita!