Summer entertaining calls for casual dishes that can be whipped up in an instant and that pack a flavorful punch. Bursting with bright colors and fresh ingredients, Mexican food, is the quintessential summer cuisine and always a crowd pleaser.

We asked Chef Julian Medina, one the leading Mexican chefs in the city and owner of Toloache restaurant for his insider tips on making his famous guacamole.

Use Mexican Haas Avocados Guacamole is made best with ultra-ripe avocados from Mexico. Avocados from other areas like Argentina are too watery and don't have enough flavor.

Marinate the Onions One of my secrets to making guacamole is to marinate the onions in lime juice, jalapenos, and salt before mixing all the ingredients together.   

For a Healthy Option, Serve with Vegetables

I typically serve the guacamole with freshly made corn chips but other times I opt for healthier options like sticks of jicama or cucumber, green mango, and hearts of romaine.

For a Variation, Add Fruit

I usually add different types of fruit to my guacamoles for a seasonal variation. Summer time can bring pineapple, strawberries, or watermelon while fall can bring apples or pomegranate. I also add savory flavors like chipotle peppers. Below, Chef Medina shares the recipe for one of his most popular guacamoles.

Chunky Fruit Avocado (Serves 4)

• 2 tablespoons chopped sweet onion, such as vidalia
• 1/4 cup lime juice
• 1 tablespoons seeded and chopped jalapeños
• 2 ripe Hass avocados (preferably from Mexico), halved with pits removed
• 2 tablespoons strawberries, preferably Earliglow
• 2 tablespoons mangos
• Salt
• 1 bag of tortilla chips

Marinate the onions in lime juice with the jalapeños, and salt before mixing with the other ingredients.  Scoop the flesh of the avocados out of the rind and put into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the onions, jalapeños, strawberries, and mangos. Serve with corn tortillas chips.

A recent Lazy Hostess discovery, we like using a lime squeezer when making guacamole, ceviche or margaritas. Similar to a garlic press, it extracts the lime juice without the pulp and seeds as well as keeps you hands clean!

And, don’t forget to put your guacamole in a festive bowl to dress up your summer table. The striped melamine dinnerware collection by Jonathan Adler is a chic alternative to breakable ceramic or glass and adds color to your dinner setting!

For those of you in New York, you can visit Chef Medina’s guacamole and ceviche bar at his restaurant Toloache located at 251 West 50th Street, New York.

PHOTO CREDIT: Courtesy of Toloache

A seasoned event planner, Celia Chen is the Founder and Editor-in-Chief of Notes on a Party, an online magazine about entertaining that celebrates Events from the Inside Out™.  For a behind-the-scenes look at VIP events and more tips on party planning, visit http://www.notesonaparty.com.