Guac-Off Recipe Winner: Congratulations Miss Crider!

There are many, many guacamole recipes out there these days. From the inspiring selections at restaurants to the innovative concoctions we all create at home! But one thing is for certain, everyone I’ve talked to about their own creations always say, “I make the best guac, ever!” So through all of these conversations, our Bonjour + Hola team decided a few years ago it was a must to host a Guac-Off! And each year, it has grown and increasingly gotten more competitive. Hola #guacswag!




What makes the guac really stand out when our guests are voting with a glass of K-J AVANT in-hand? That would be the distinctive flavors, the energetic colors mixed in between and the overall memorable taste after plopping that chip into your mouth.

And Bonjour + Hola’s Guac-Off winner this year, Katie Crider {creator of Guac #4}, went above and beyond with her recipe. Combining various Thai-inspired flavors, spices and colors galore in between — all of the guests went ga-ga!

Her guac was so delicious and memorable that the Bonjour + Hola team thought it was a must to share the recipe with you!:


4 ripe haas avocados
2-3 Thai chilies
1 lime (zest and juice)
1/2 medium sweet onion (Vaidalia) chopped
1 yellow bell pepper chopped
1 stalk of lemongrass
1 tablespoon of freshly grated ginger
1 whole clove of garlic
1 tablespoon of olive oil
1 mango
2 tbs coconut oil
Salt & pepper



1.  Cut the top third off of the garlic head. Drizzle with olive oil, salt, and pepper and wrap loosely in tinfoil. Roast in oven until the cloves are soft, 30-45 min at 400 degrees.

Unknown-3Unknown-5Unknown-4 2. Cut the lemongrass stalk into 3 or 4 pieces. Sauté the lemongrass pieces with the bell pepper in the coconut oil. When the bell pepper is soft, add ginger and remove from heat. Remove the lemongrass stalks.

Unknown-6Unknown-7 3. Roughly cube the avocado. Add the juice and zest of the lime. Add the sautéed bell pepper mixture making sure the cooking oils are added as well. Add the mango, onion, and raw chopped Thai chili according to desired heat level. Squeeze the garlic cloves out and mash them and add to the mixture. Stir mixture well to combine. Salt and pepper to taste.


Whether you’re looking to host your own Guac-Off soon or just want a new + hip recipe to create over the weekend, check out Bonjour + Hola’s Guac-Off for inspiration!