“When we were in the process of opening Barbareño, we discovered a fun fact that really got us excited; it turns out that the first avocados produced in the U.S. were grown right where our restaurant sits today. So it is only fitting that our menu is full of avocados on multiple dishes. Our Grilled Avocado dish really highlights the possibilities of this fruit. Here, we pair the richness of the avocado with the slight bitterness that the grill imparts and the acidity of citrus. The ponzu sauce that we make is very savory, pairing well with the vanilla and maple notes of the Morehouse Syrah.” –Julian Martinez
with Bragg Ponzu
- 2/3 c. Bragg Liquid Aminos
- 2/3 c. apple cider vinegar
- 1½ tbsp. honey
- 2 tbsp. orange juice
- 1 Fresno chili, seeded and sliced
- ¼ Spanish onion, chopped
- 8 cloves black garlic
- olive oil
- chili powder
- 4 avocados
- fresh citrus fruit (lime, lemon, etc.)
1. Combine the liquid aminos, cider vinegar, honey, orange juice, Fresno chili, and onion in a pot. Bring it to a boil, then take off heat and let sit for 1 hour. Strain the liquid into a blender. Then add the black garlic and blend until smooth.
2. In a small bowl, combine some chili powder with olive oil to make a chili oil. Cut the avocados in half, remove the seed, scoop out the avocado meat, and brush the face of the avocado meat with the chili oil.
3. Grill the avocados, face-down, over a very high heat until they are charred but not completely burnt. Take off the grill and place onto a plate. Pour the ponzu sauce into the wells of the avocados. Squeeze fresh lemon, lime, or other citrus over the top and serve.