GuacamOLÉ Package

Celebrate National Guacamole Month Package

Book Your GuacamOLÉ Package Now!

Monday, September 16th is National Guacamole Day. And this year, we are offering up two ways to guac out in style. Our special "GuacamOLÉ" package includes deluxe accommodations and tableside guacamole service complete with a lesson in the perfect mashing technique from one of the hotel's seasoned "guacamoleros." It's all washed down with two La Fonda Margaritas on the house -- featuring Patron Select Barrel Anejo, Patron Citronge, fresh lime juice and a Courvoisier VSOP floater.

The package begins at $450 per night.

If you can't make the pilgrimage to Santa Fe, you can still make great guacamole at home thanks to the following tips from the La Fonda "guacamolero" team.  And check out this video demo where guacamolero Ruben shows off his precision mixing chops.

Guacamole tips from the La Fonda guacamolero team:

  1. Choose perfectly ripe, thick-skinned Haas avocados. Hold the avocado in the palm of your hand and squeeze gently.  The best ones will still be firm but yield a bit to the pressure
  2. Don't be stingy with the salt -- it is essential for bringing out the flavor of the avocado.  Start with a little and add until it tastes perfect to you.
  3. For truly authentic guacamole, a little (or a lot) of chopped cilantro is essential. But if it is not to your taste, it's still guacamole
  4. Citrus takes your guac up a notch so don't forget a splash of fresh squeezed lime juice
  5. Spice is nice.  You don't have to use a lot of chopped jalapeno, but a little adds just the right counterpoint to the smooth creaminess of the avocado.
  6. From there -- add whatever else you like -- chopped roasted garlic, chopped fresh tomato, diced red onions...
  7. Mix it up, but not too much.  The best guac is chunky.  If you want to emulate our "guacamolero's" technique as demonstrated in the video above, take a wooden spoon in one hand and a metal tablespoon in the other.  Hold them both perpendicular to the bowl and tap quickly  with the edges of the spoons, not the backs, to get the perfect chunky texture.

Book Package