Lolita Cocina & Tequila Bar opens on Friday in the former Papa Razzi space at 271 Dartmouth Street in the Back Bay. We’re particularly intrigued by their 200-plus tequilas; to get us in a fiesta-ready mood, the folks at the restaurant were kind enough to share their guacamole and queso recipes with us. Click through for both. They’re clear-cut enough that we might even be able to attempt them after a few tequila shots.
2 Hass avocados
1/2 cup diced red onion
1/2 cup minced cilantro
2 tablespoons fresh lime juice
1/2 teaspoon sambal
1 teaspoon salt
Mix all ingredients and season to taste.
1 cup white wine
1/2 pound mozzarella, grated
1/2 pound Monterey jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
Flour tortillas, for serving
Blue corn tortilla chips, for serving
Bring the wine to a simmer in a double boiler.
Add the mozzarella and jack cheeses and stir until melted.
Add the remaining ingredients and cook for 5 minutes.
Place in a fondue pot and serve with flour tortillas and blue corn chips.