if you want more cumen or spice make it hotter. here we go.e'll add about a half a tablespoon of granules lated garlic, half a tablespoon of began lated sugar. do a pinch of can i yen pepper. we'll add about a tablespoon of chili powder. about half a tablespoon of adoba, half a tablespoon of plaque pepper. half a tablespoon of salt, cumen. that's going to give it nice southwest flavor. last but not least a little bit of olive oil. get everything moist and wet. you want to add about a half a cup. you find it's a little too dry don't be afraid to add more. we're ready to blend it and mick it so it's all blended well. look at that. great colors, i'm telling all these flavors will really really really go together. just make sure severing blended well. here's a hint. do it the day before make your salad the day before because as it sits it beth gets better and better and more flare full. the reason we roast and grill the corn-on-the-cob you get much better flavor from that than do you from that. it's time to taste this bad boy. little bit of spice

>> basic guac, put little twist in it, hill cumen in it. >> calm never. >> little kick. >> all right,ree. >> okay. >> do you taste that kick? >> uh-huh. >> oh, baby. >> adds like another dimension of flavor to it. >> hey, what else could you dip besides chips? i use carrots sometimes. >> plantains. >> we'll get to you. so you're next. >> well, not quite as traditional. so i have spanish onions, cilantro, plum tomatoes, cheese, black truffle, jalapino. >> little thing on top? >> plaque truffle. >> black truffle? >> this is the best tv show ever. >> that is really good. >> i like the cheese in it. too. >> okay, plan pain man. >> after katow cilantro, butter milk and plantain chips. >> now, this is little creamier than the other ones. >> looks a lot smoother. >> butter milk. >> oh, butter millioning? >> i love cilantro, the more the better. >> i recommend eating with plantain chip. >> plane tape, all right. you're last? >> so this is our traditional gawk moly that we serve at the restaurant, onion jalapino, onion, tomato watch we did to casino of take it to the next level, we added crisp