Guacamole Ala "Cart"

 

Before you get to sip your margarita, before you even turn past the cover of the menu, maybe even before you sit down, you’ll hear it from your server: “Would you like some guacamole?”
And why not? It’s maybe the only dish that captures so many paradoxical qualities in a small bowl: spicy, yet surprisingly cool; chunky, but velvety; creamy, but with strong, sharp flavors that linger; rich and buttery, but with mostly unsaturated fat.
While it makes appearances alongside sour cream and salsa on enchiladas and burritos, guacamole actually is at its best when loaded onto freshly fried tortilla chips and eaten in two bites. And at Santiagos, they get their tortillas freshly made from local vendors, then deep fry them on the spot so that you get as close to the original taste as possible.
Our waiter began mixing cilantro leaves and salt, pound to a paste with a lava stone in the bowl of a molcajete, Mexico’s answer to the mortar and pestle. The avocados are split, the seed is removed from the center and the flesh is scored for easy removal and then added to the onion mixture.

So the next time you come into Santiagos, take advantage of creating your own taste of guacamole with our table side guacamole cart.