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Delicioso! Dig into this guacamole with chips

Make a big bowl of this fresh dip for your holiday party. Chef Roberto Santibañez of Rosa Mexicano in New York City shares his recipes here.
/ Source: TODAY

Nothing says "Feliz Navidad" to your holiday party guests like a big bowl of fresh guacamole and chips. Chef Roberto Santibañez, the culinary director at Rosa Mexicano restaurant in New York City, shares how to prepare the perfect dip. Here are the recipes:

Guacamole Con Frutas (Guacamole with Fruit)
By chef Roberto Santibañez, culinary director, Rosa Mexicano Restaurants
Serves 4 to 6 as an appetizer

You can vary the fruit depending on the season and availability. The heat can also be regulated by the amount of chile you choose to add. The guacamole should have enough chile pepper to provide a flavor contrast to the sweetness of the fruit.

3 teaspoons minced onion, divided2 teaspoons very finely chopped Serrano chile pepperSalt to taste2 fully ripened avocados from Mexico, halved, pitted1 cup diced mango or pineapple 12 red grapes, chopped12 green grapes, chopped1/2 cup toasted unsweetened coconut flakesMango slices, raspberries and pomegranate seeds for garnishIn a molcajete* (a mortar-and-pestle style grinder), or in a bowl using the back of a wooden spoon, mash 1 teaspoon of the onion and 1 teaspoon of the chile pepper with a bit of salt to make a juicy paste. Being careful not to cut through the avocado skin, cut one avocado half lengthwise into slices, approximately 1/8-inch thick; cut crosswise to dice. Using a spoon, scoop the avocado pieces out of the skin. Repeat with remaining avocado halves.

Lightly mix avocado with the paste and remaining onion and chile pepper, leaving it chunky. Mix in mango, grapes and coconut; add salt to taste. Garnish with mango slices and raspberries. Serve in a martini glass, or in halved coconut shells.

Tip: When possible, sprinkle with pomegranate kernels (when in season) and/or with toasted coconut flakes. Serve with chips or fresh corn tortillas.

*A molcajete is a traditional lava stone bowl used for grinding and mixing. You can use a mortar and pestle for similar results, or whatever you have available.

Guacamole Con Mariscos (Guacamole with Seafood)
By chef Roberto Santibañez, culinary director, Rosa Mexicano Restaurants
Serves 4 to 6 as an appetizer

For the seafood mixture
4 ounces jumbo lump crabmeat (about 3/4 cup)3 ounces chopped, cooked, shelled and deveined shrimp or chopped cooked lobster (about 2/3 cup) 3 tablespoons chopped cilantro2 tablespoons chopped jalapeño pepper 1 tablespoon olive oil1 teaspoon lime juice1-1/2 to 2 teaspoons mashed chipotle peppers from a can Salt to taste

For the guacamole
3 tablespoons chopped cilantro2 tablespoons chopped white onion1 tablespoon chopped seeded jalapeño pepper 1/2 teaspoon salt2 fully ripened avocados from Mexico, halved, pitted3 tablespoons chopped seeded tomato

Combine seafood mixture ingredients; marinate at least 20 minutes. (Can be prepared and refrigerated a few hours prior to making the guacamole.)

In a molcajete* or in a bowl using the back of a wooden spoon, mash the cilantro, onion, jalapeño pepper and salt into a paste. Being careful not to cut through the avocado skin, cut one avocado half lengthwise into slices, approximately 1/8-inch thick; cut crosswise to dice. Using a spoon, scoop the avocado pieces out of the skin; stir into paste. Repeat with remaining avocado halves.

Add tomato; toss gently to mix. Toss half of the seafood mixture in to the guacamole; mix gently. Serve topped with remaining seafood and sprinkle, if desired, with chopped cilantro.

Tip: The heat can be regulated according to spiciness of the jalapeños. If they are very spicy, use less; if too mild, add more to taste. The seafood mixture can be made up to 8 hours ahead; keep covered in refrigerator. Let reach room temperature about 30 minutes before serving. Onion, cilantro, tomato and jalapeño can be chopped long before, as long as they are kept in the refrigerator, well covered and in separate containers. Small glass or ceramic ramekins are best. Great guacamole has to be mixed last-minute (no cheating or it will be awful)!

*A molcajete is a traditional lava stone bowl used for grinding and mixing. You can use a mortar and pestle for similar results, or whatever you have available.

Guacamole en Molcajete
By chef Rolando Avila, Rosa Mexicano at Lincoln Center

Serves 4 to 6 as an appetizer

For the flavoring mixture1 tablespoon chopped onion2 teaspoons chopped jalapeño pepper1 teaspoon chopped cilantro1/4 teaspoon salt

For the guacamole
2 fully ripened avocados from Mexico, halved, pitted1/4 cup chopped seeded tomato, drained 2 tablespoons chopped onion2 tablespoons chopped cilantroSalt to taste

In a molcajete* or in a bowl using the back of a wooden spoon, mash flavoring mixture ingredients to make a juicy paste. Being careful not to cut through the avocado skin, cut one avocado half lengthwise into slices, approximately 1/8-inch thick; cut crosswise to dice. Using a spoon, scoop the avocado pieces out of the skin; add to paste. Repeat with remaining avocado halves. Mix avocado and flavoring mixture, being careful not to mash the avocado so the guacamole remains chunky and somewhat firm. Add tomatoes, onion and cilantro; gently fold ingredients together. Add salt to taste. Serve with fresh corn tortillas and/or chips.

*A molcajete is a traditional lava stone bowl used for grinding and mixing. You can use a mortar and pestle for similar results, or whatever you have available.