Fully Loaded Guacamole

Fully Loaded Guac

A few months ago I took a trip to Chicago. I'm usually a mountain girl, but there is one good thing about big cities: the food! We managed to eat at lot of good food over the course of two days, but the stand-out meal of the trip was happy hour at Xoco. Sort of like the little sister restaurant of Rick Bayless's Frontera Grill, Xoco is a quick serve hot spot that serves contemporary Mexican dishes. 

About 20% of the menu is dedicated to chocolate so of course I felt at home! 😉Actually, I didn't try any of the chocolatey items, though I would if I went back. Instead, I got the Ginger Pear Mezcal Margarita 😍and a bowl of "Fully Dressed" Guacamole. 

Fully Loaded Guac

That trip was over 2 months ago and I'm still thinking about it, so clearly, it was a game changer. I came home, and started loading up my guac with all sorts of treats, inspired by that meal. Now I'll never go back. So what all goes in this bowl? Well, guac. But don't stop there! Pile on fresh tomatoes, cilantro, toasted pepitas, crispy bacon, roasted shishito peppers, and green onions. Cheese fan? Don't hold back. Add that too. 

This weekend, when you're sitting there thinking, What should I bring to the neighbor's Super Bowl watching party? You'll have your answer. Just grab some avocados, break out the bag of plantain chips, and let your creativity go wild. Make a big BIG bowl of this fully loaded guacamole. 

Fully Loaded Guac
Fully Loaded Guac

You'll get a bonus play if you do! Because leftover fully loaded guac over eggs makes for one delicious breakfast. 

My favorite paleo dippers: plantain chips, pork rinds, cucumber slices, and roasted mushroom caps (stuff them with guac and serve them on a pretty plate!).

Fully Loaded Guac

Fully Loaded Guacamole

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Guac get’s all dressed up.

Serves: 6   |    Total Time:


  • 1 avocado (large)
  • 1 garlic clove
  • 1/4 of a small red onion
  • 1/2 jalapeño
  • 1/4 cup cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • 1/8 teaspoon paprika
  • Dash cayenne
  • 1/16 teaspoon salt
  • 1/16 teaspoon black pepper
  • Toppings:
  • 1 roma tomato, diced
  • 2 tablespoons minced cilantro
  • 2 slices bacon, fully cooked and chopped into pieces
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • 2 shishito peppers, roasted and diced
  • To serve: plantain chips, pork rinds, and/or sliced cucumber


  1. Peal garlic cloves and pulse in a food processor util well minced. Add the onion and jalapeño, and pulse until minced. Next, add the cilantro, cumin, salt, pepper, cayenne,and paprika. Pulse until cilantro is minced.
  2. Cut the avocado into cubes and add it to the food processor with the lime juice. Pulse until only a few avocado chunks remain. Use a spatula to scoop into a serving bowl.
  3. Finally, top bowl with diced toppings. Serve with plantain chips, pork rinds, and/or cucumber slices.