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I know that I’m biased, but I firmly believe that the guacamole we offer at McKinney and Doyle is the best I’ve ever had. And trust me, I’ve had a lot of guac. I was excited to make this video for you all because this is another recipe that I get asked about constantly. Ready? Set? Guac!
M&D Guacamole
- 3 ripe Hass avocados
- 1 medium onion – chopped fine
- 1/2 small can pickled jalapenos – chopped
- 1-2 bunches of cilantro – chopped
- Juice from 1 lemon
- Salt to taste
Cut avocados in half and remove pit. Remove skin and rough chop avocado into a bowl. Add in onion, pickled jalapenos, cilantro and lemon juice plus a little juice from jalapenos. Mix gently and taste. Add salt as needed. Serve right away or store in an airtight container.
Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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