Guacamole is now a typical American food and served at most parties. What makes one guacamole any better than other? This recipe contains an unusual addition: smoky and spicy fresh poblano peppers. Chef Dave Rook, whose creative skills were on display in the kitchens of Crazy Fish, Aqua Vin, Copia, and now Oceano restaurants, created Roasted Poblano Guacamole in a cooking class in 2005 at Kitchen Conservatory. His “guac” was so superior that night, we made him make a second batch during class!

This addictive guacamole is Number 23 on our list of Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. Get the recipe here.

“Roasted Poblano Guacamole” will be featured in cooking class on April 13 in “Date Night for Couples: Enchanting New Mexico.” Register Now.