At the Scorpion Bar at Foxwoods Casino, the desert-themed interior complements the bold take on fresh Mexican food. The guacamole here takes a bit more time and attentiveness than your average blend.
Scorpion Bar doesn't fool around, so they begin the guacamole process by slow-roasting red onions and jalapeños for a couple of hours — "a classic recipe with a twist of roasting the onions to make them super sweet," according to Chef Kevin Long. This sweetness is contrasted by smoky heat from the pepper and the mildness of the avocado. More flavor dimensions are added with the addition of cilantro, Sriracha and their special spice blend. This guac is complex in the best way possible, and we can only hope you find a tortilla chip that can handle it.
- 4 small ripe avocados, pitted and peeled
- 2 tablespoons cilantro, chopped
- 1 teaspoon Sriracha hot sauce
- kosher salt, to taste
- 1 tablespoon Scorpion Mexican Spice
- 2 tablespoons red onion, diced
- 1 lime, juiced
- 1 lemon, juiced
- 2 Roma plum tomatoes, diced
- 1/2 red onion
- 1 whole red jalapeno
- 2 teaspoons raw turbinado sugar
- Preheat oven to 325°F.
- Place the onion half and the jalapeño pepper in a small shallow baking dish. Drizzle with olive oil and two tablespoons of water.
- Sprinkle with a pinch of sugar and a pinch of salt and slow-roast for 2 hours, until soft.
- Combine all ingredients and gently mash together. Serve with tortilla chips.