Two of our editors, Carina and Erica, competed on the same team to make the best possible guacamole at the California Avocado Dinner. They, and their two teammates, came up with the winning guacamole (handily smokin our other editors.) Entires were judged on taste, presentation, and the guacamole name. The judges were Mary Sue Milliken and Susan Feniger, known as the Too Hot Tamales and veterans of Bravo's Top Chef Masters.

The Mexicali 4AM Hangover Special

4 ripe California Haas Avocados
1/3 c cooked bacon bits
1 hardboiled egg, chopped
1 TBL minced red onion
1 TBL chopped tomatoes
2 tsp finely chopped jalapeno
2 tsp rice wine vinegar
Dash of chili flakes
Salt to taste

Topping:
1/3 c sour cream
1 Tbl chiles in adobo sauce
Dash of salt
Cotija cheese
Lime juice
Tortilla chips

Mix sour cream, adobo sauce, and salt together, set aside.
Toss all ingredients except the avocados together, add three peeled and pitted avocados, gently mash them into the ingredients, being careful to keep some large chunks of avocado. Check seasoning, add more salt or more vinegar as needed. Halve the remaining avocado, remove pit, hollow out a little more, gently remove the avocado from the skin. Salt the avocados. Spoon the guacamole into the hollowed avocados, dollop with sour cream, set on top of tortilla chips, sprinkle with cotija cheese and a squeeze of lime.

You can read more from Carina and the winning recipe here

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