Rough quac with roast tomatoes

serves four

1 avocado

6 cherry tomatoes, halved

drizzle olive oil

sprinkle of chili powder

2 green onions, sliced thin

100 g queso fresco or feta cheese

In a baking dish, toss the tomatoes with the oil and a pinch of salt. Bake at 450˚F until the tomatoes release juices, get a little dark around the edges and start to get shrivelled.

Use your thumbs to mush up the avocado inside the peel. Mush it up really well without breaking the skin.

Break open the skin and scoop it all into a bowl. Top it loosely with tomatoes, sprinkle of chili powder, sliced green onion, queso fresco and squeeze on the lime juice. Serve it rough with some nachos and cerveza.

Creamy quac with coconut milk

serves four

1 avocado

zest and juice of 1 lime

3-4 whole sprigs of cilantro

¼ cup coconut milk

pinch salt

In a blender combine all the ingredients and blend until smooth. Adjust seasoning with salt if needed.

Serve it in a bowl with some nachos and cerveza.

Chop guac with mango

serves four

1 avocado, chopped

1 mango, chopped

2 sprigs of cilantro, chopped

¼ red onion, finely chopped

½ red chili, finely chopped

juice and zest of 1 orange

drizzle of olive or avocado oil

Chop all ingredients and toss gently in a bowl with orange juice and a drizzle of oil. Serve it up with some nachos and cerveza.