Need to fast-track a ripe avocado? No problem. This and other secrets to authentic guacamole and margaritas from a luxury Mexican resort. Hilton Los Cabos Executive Chef Mauricio Lopez gives Fox News Radio's Lilian Huang Woo an in-person demonstration on how to turn out Mexican favorites.

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EVERYDAY GUACAMOLE (Serves 2 to 4 people)

Ingredients: • 2 avocados, preferably Hass • ¼ cup diced red or white onion • 1 clove garlic, minced • 1 jalapeño or Fresno pepper, minced • Juice of ½ lime • ¼ teaspoon ground cumin • Pinch of salt • 3 tablespoons chopped cilantro • 1 tomato, chopped

Preparation: In a medium bowl, mash up the avocado to your desired consistency. Mix in the onion, garlic, pepper, lime juice, cumin, and salt. Fold in the cilantro and tomato

Chicken Tamales


  • Corn masa
  • Chicken
  • Mole sauce
  • Corn husk or banana leaf


  • Mix corn masa by hand into a large bowl
  • Lay corn husk or banana leaf flat
  • Take a handful of corn masa and pat it flat on top of the husk
  • Fill with chicken
  • Add mole sauce
  • Fold husk or leaf four ways
  • Steam the tamales with the husk/leaf
  • Unwrap and enjoy!   
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Hibiscus Margarita


  • Mezcal
  • Hibiscus extract
  • Agave extract
  • Lime juice
  • Ice


  • Pour 1 ounce of hibiscus extract into a shaker with ice
  • Add 1 ounce of agave extract
  • Add 1 ounce of lime juice
  • Add 2 ounces of mezcal
  • Shake until well-mixed
  • Rub lime on the rim of the glass and dip in salt
  • Pour and sip!

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 Follow Lilian Woo on Twitter: @LilianNY

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