Guacamole Skull Frida Kahlo

I’m *almost* done sharing my Frida Kahlo-obsessed recipes!

See Squash Blossom Quesadillas, Homemade Corn Tortillas, & Slow Cooker Chicken Mole.

Hubs and I went on a trip to Mexico for out 10^th anniversary this past March and Frida Kahlo was EVERYWHERE!  The second we got on the bus from the airport to our resort, there were billboards everywhere.  It turns out that a restaurant inspired by Frida Kahlo’s art had recently opened.  I made it my mission to eat there (and Hubs was totally on board).  The food was great at our resort, but it was epic at Frida Kahlo.  It was easily my favorite meal of the trip!

Click this link for my previous post and in-depth descriptions of all the food in the photo.

Anyhow, when we were at the restaurant, Hubs & I ordered the Guacamole Skull (pictured center) for an appetizer and I knew I wanted to recreate it at home.  The strawberries and cheese added a whole different dimension to the guacamole that I never would have thought to add!

And so, here’s my take on the Guacamole Skull!  It’s definitely fun for a treat or for company!

Guacamole Skull

1 ripe avocado, mashed

1 tbsp salsa

¼ tsp garlic powder

1 strawberry, thinly sliced

2 white corn tortilla chips

2 blue corn tortilla chips

2 Funyuns (or pork rinds)

2 tbsp crumbled cojita or feta cheese

Mix together the avocado, salsa, and garlic powder until well combined.

Place a 4-inch cookie or biscuit cutter on a plate and fill with the guacamole; carefully remove.

Carefully place the strawberry slices and chips around the guacamole.  Sprinkle the cheese over the top.  Serve with additional chips.

Serves 2-4