Celebrate Dia de los Muertos (Day of the Dead) with Rosa Mexicano’s Guacamole de Otoño Recipe


It’s nearing that time of year where families honor their passed love ones with food, drink, decorations and gifts: Dia de los Muertos – or as we know it better – Day of the Dead. Rosa Mexicano (you might remember them from their 1984 Desde menu we sampled) is preparing to offer dinner specials from October 31 through November 2. Guests can expect to find Guacamole de Otoño (pomegranate and toasted pumpkin seeds), Enchiladas de Mole Poblano (two tortillas filled with shredded chicken and topped with mole sauce, onions and queso fresco), Buñuelos Rellenos (deep-fried vanilla ice cream coated in cinnamon buñuelo crust, served with whipped cream and guajillo-raspberry sauce) and the Flor de Mezcal Cocktail (Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile-salted rim.  Garnished with a traditional marigold for Day of the Dead.)

For those who aren’t planning to go out – because let’s face it, the couch is usually more comfortable and less expensive than splurging on a night out – that doesn’t mean you can’t celebrate from the comfort of your own home. For those home cooks out there, Rosa Mexicano has provided their special Guacamole de Otoño recipe. Let’s get guac’in!

Guacamole de Otoño Recipe
Prep time
Total time
Serves: 4-6
  • • 2 tablespoons minced white onion
  • 5 tablespoons chopped cilantro
  • 2 teaspoons seeded, minced jalapeno pepper, or more to taste
  • 1 teaspoon kosher salt, plus more as needed
  • Flesh of 3 to 4 medium ripe but firm Hass avocados, cut into large chunks
  • 3 tablespoons diced plum tomato
  • ¼ cup pomegranate arils (seeds)
  • ¼ cup pumpkin seeds
  1. Combine 1 tablespoon of the onion, 3 tablespoons of the cilantro plus the jalapeno and the teaspoon of salt in the bowl of a molcajete or in a mortar and pestle to form a pastelike consistency.
  2. Transfer to the mixing bowl.
  3. Gently fold in the avocado, keeping it in as large pieces as possible.
  4. Add the tomato, the remaining 2 tablespoons of cilantro, the remaining tablespoon of onion, the pomegranate seeds and the pumpkin seeds; fold in gently.
  5. Taste and add salt as needed. Serve right away, or place a piece of plastic wrap directly on the surface of the guacamole and refrigerate for up to 3 hours.

*Photo & Recipe courtesy of Rosa Mexicano

Rebekah (Editor)

About Rebekah (Editor)

Rebekah spent much of her childhood on the coast of Maine where she cultivated her affinity for local seafood. Her lust for traveling extended beyond her New England borders and so she spent time traveling to Nepal, Mexico, Canada, Puerto Rico, and various parts of the U.S. before taking up blogging and spawn rearing as her full time gig. A transplant into the DC Metro Area, she has a newfound enthusiasm for gastronomy, and finding the best indulgences in the District. Rebekah's photographs and writing have been published by various media outlets, however her love of adventure would find her constantly on the go exploring new places and cuisine.

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