Luxury Guacamole Bar - Rick Bayless

Ingredients

• 6 garlic cloves
• 6 medium-large (about 2 1/2 pounds) ripe avocados
• 1/2 cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off)
• 2 tablespoons fresh lime juice, plus a little more if necessary
• Salt
• 3/4 cup (about 3 ounces) Mexican queso fresco or queso añejo or other garnishing cheese like salted pressed farmer’s cheese, firm goat cheese, mild feta or romano, finely crumbled or grated
• 3/4 cup (about 3 ounces) pepitas, (pumpkinseeds) toasted
• 3/4 cup sliced “nacho ring” pickled jalapeños (you’ll need half of an 11-ounce can)
• 3/4 cup (about 2 ounces) coarsely crumbled chicharrón (Mexican crisp-fried pork rind) OR 1/2 cup crumbled, crisp-fried bacon (you’ll need to start with 2 to 3 medium-thick bacon slices)
• Crab Salpicon
• Smoked Salmon and Poblano Salpicon
• Salsa Mexicana
• Orange-Tomatillo Salsa