Silvana Salcido Esparza
A WINDING ROAD TO CULINARY SUCCESS
Silvana Salcido Esparza, known to many as a “badass” chef who stood up to our former sheriff and is not afraid to speak her mind, is actually a late bloomer. Al...
Ingredients
SERVINGS: 2 Serving(s)
- 1 medium-ripe Hass avocado, cubed
- 1 tablespoon finely diced onion
- 1 tablespoon finely diced tomato (optional)
- 1 tablespoon minced cilantro
- 1 jalapeño pepper, finely diced
- 1 lime, juiced
- Salt, to taste
- 2 tablespoons pomegranate seeds
Preparation
Combine all ingredients except pomegranate seeds into a bowl and toss lightly with a fork (you want to maintain the cubes of avocado).
Stir in pomegranate seeds and serve immediately with freshly made tortilla chips.
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2814 N 16th Street
Phoenix, AZ
85004
602.636.0240
