Nachos with guacamole

Chef: Leo Ngo

Restaurant: Casapiedra Ibiza

Nachos with guacamole. Casapiedra Ibiza Restaurant

Recipe Details:


  • For the guacamole:
  • 250 g avocado
  • Juice from ½ lime
  • 50 g onion
  • A dash of soy sauce
  • A pinch of salt
  • 5 g coriander
  • A pinch of togarashi (a spice mixture containing 7 ingredients)
  • For the base:
  • 100 g tortilla chips
  • For the coating:
  • 200 g tomato juice
  • 20 g gelatine mixture
  • A pinch of red food colouring
  • A dash of grenadine
  • 10 g poppy seeds
  • 50 g of water
  • For the topping:
  • Cream cheese
  • Sriracha mayonnaise
  • Micro mesclun
  • Baby radishes


We have created a trompe-l’oeil version of a traditional Mexican recipe. The result is a different presentation while maintaining the original flavours and essence of the dish.

For the guacamole:
Mash the avocado and add the onion cut in brunoise, add the salt, soya sauce, coriander and the juice of ½ lime. Once the ingredients are mixed, separate 30 g of it and freeze at -18° for 24 hours in bags, shaping the mixture like a strawberry.

For the base:
Blend the tortilla chips to simulate the terrain.

For the coating:
Put the tomato juice, the grenadine, food colouring and water in a saucepan. Once hot add the gelatine mixture, stir until dissolved and add the poppy seeds.

For the strawberry:
Remove the strawberry-shaped frozen guacamole mixture from the bag and dip in the tomato mixture using a skewer, repeat this process three times and leave to cool at room temperature for 45 minutes.

First place the base, then place the strawberries on top and decorate with the cream cheese, sriracha mayonnaise, micro mesclun and baby radishes.