I am a woman with some opinions. Just a few.
Let’s discuss my thoughts on guacamole today.
It should be chunky. It should be salty, but not overpoweringly so. It should contain boat loads of lime. I prefer the jalapeno kept to a minimum; I like it with some kick but actually enjoy the taste of the avocado. Cilantro and red onion are wonderful additions, but I am not a huge fan of tomatoes in my guacamole. But, to me, the most essential element of guacamole is it has to be thick and chunky. I loathe a guacamole that is pulverized into a hummusy/smooth dip-like texture.
See, opinions. I have them.
So, when I received my guacamole at Surfside, a new casual joint in Glover Park that specializes in “beach cuisine”, I was excited. The guacamole was chunky and appeared fresh. Then, I dug in…and I was disapointed.
Apparently, there is such a thing as too chunky when it comes to guacamole. Who knew? The avocados were barely cut up; huge, unscoopable chunks studded the dip. I had to take a knife and break up a dozen pieces. To make matters worse, the chips were incredibly small. The taste of the guac was fine, but it was a pain to eat.
Luckily, our tacos made up for the guacamole. I had the fish tacos, which were light, refreshing and perfectly seasoned. The corn salsa that adorned them was the perfect contrast to the flaky fish. My lovely dining companion loved her steak tacos as well. The tacos come with a side of red beans and rice; they are good, but nothing to write home about.
I imbibed in several frozen margaritas. For margaritas from a machine, they were pretty damn good. The one draw back? Served with paper straws. It is just bizarre and makes your mouth feel…fuzzy. I was not a fan.
So, what have we learned here, kids? Go to Surfside if you are looking for some tasty tacos, but skip the guacamole. Seriously, trust my opinion. It is right.
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{ 29 comments… read them below or add one }
I refuse to eat restaurant or store-bought guacamole, but LOVE it when it’s homemade. This recipe is crack in a bowl:
http://projects.washingtonpost.com/recipes/2008/01/30/team-guacamole/
I think adding the pepper is the trick.
Store bought guacamole is ridiculous. It always tastes funky.
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I totally agree with your guacamole criteria. I agree with Shannon that the best is homemade. And it’s really so easy. I could make a meal out of it, not even needing chips but simply using a spoon or God-forbid, my finger! Unfortunately I’ve never gotten the hang of frozen margaritas, although I love to drink them!
I love frozen margaritas, but they are a rare treat. I think if I learned to make them at home I would b in deep trouble.
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MMMMMM I love Rosa Mexicano’s guac, although some disagree. I got their recipe off the interwebs and made it at home, with personal adjustments, and it was phenom.
Small chips + non scoopable guac = BLASPHEMY!
I like Rosa’s guac as well…very clean. I love all the lime.
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I think it’s the cumin. Cumin makes all the difference in the world.
Yeah, I can see that as well. Maybe I will try that next time.
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I would generally be weary of any place that serves “beach cuisine” that is no where near a beach. Though if it were by the beach it would not need the moniker of “beach cuisine.” Just my bias opinion and something to think about. I am not sure I could do it.
Eh, it is seafood and we are on a coast. The fish tacos really were good.
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Your guac criteria are all spot on Lemmy. The guac at Rosa Mexicano is very good but the best margarita I’ve ever had was at one of their locations here in NY. Its called ‘La Suprema’ and its mixed with Patron blue agave reposado, orange liquor, fresh lime juice, and grand marnier. Its an $18 margarita but goddamn its good.
$18! That margarita better rub my back and tell me I am pretty!
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I refuse to go to Rosa Mexicano, just because it should be Rosa MEXICANA. Grammar exists in other languages, too!
You are a woman of principle, Shannon.
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Yep, pretty much all yepness from this corner. This corner, by the bye, being pretty much swamped in Mexican culinary yum due to proximity and reconquistas. Some notes, though:
While it’s possible to have too much lime, most people don’t use nearly enough. Ditto with cilantro, which is crucial in the best guacamoles I’ve ever had. Onions are traditional, though now optional but usually used; tomatoes not so much. I usually see tomatoes when someone includes some form of salsa, and it’s part of that salsa. My opinion on that varies with the salsa.
Don’t bother with the Tabasco. Instead, replace the jalapeno with serrano. Two birds, one stone. Plus maybe slightly more traditional.
Cumin? Seriously? That’d be a mideastern spice, and takes the flavor of guacamole to a different place entirely than Mexico. I mean, all sorts of variations get tried here in California that fuse Mexican with other things. That’s a new one to me, though.
Geez, do I have opinions on this. I should write a whole article on it some time. But hey: I love me the guac!
More people should have opinions on guac. I agree re: tabasco. Not a huge fan at all. At least in the guac.
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I don’t like raw garlic in my guac. Blech. That’s my big turn off.
If you use just a tiny bit, it is ok. In general, I am with you, though.
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The trick is to mash the garlic. If it’s just minced, it’s gross.
I find making a paste with salt the best way.
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Ummmm….there are frozen margaritas being served in my neighborhood?
I don’t think y’all will ever see me again…unless you decide to make a return trip to Surfside, that is.
REMOVE THE STRAW. Trust me.
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You’ve got to go with serano chiles over jalapenos if you are making your own guac at home.
I have never used serano…I will be sure to next time.
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Why? Because I’ll down it too quickly or because the straw is made of coconut?
It is paper!
Also, please don’t mention coconut.
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So agreed on the gauc. I’m also using this platform to call out the chips as being from Gordon’s Food Service. After we left I was trying to figure out where I remembered them from and after that last bourbon I had a flashback to church potluck suppers. Very yummy tacos though (and obv. great company).
That bourbon ginger was strong…I am surprised you could remember anything. The chips should have been fresh, good call.
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I love Serano. He was especially convincing in Major League when he tells Jobu to stick it and then hits a homerun.
Wait, that was Serrano. I have no idea what you guys are talking about.
And I have no idea what you are talking about, so we are even.
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Actually, you should remove the straw because it’s a freaking straw. The salted rim isn’t just for decoration!
I’m with Nate on the serrano question. The clean heat of serrano is a perfect match to the other ingredients.
Let us know when you try out the cumin. I’d love to know if it makes a world of difference in a good way or wrong way.
Next time you’re on the Left Coast, we’ll have to visit some of the best Mex of the area.
I’ve only been to the left coast once…San Francisco. Sad, huh?
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I can’t even think of the last time I saw a paper straw. Maybe you could make an environmental arguement on using them but I just don’t see it. My mouth feels… fiber-ly.. right now just thinking of it.
It was funny, because I didn’t realize it was paper and took a sip and was like “this margarita is jank!” Then, I realized it was the straw. A streaw you can remove; jankness from a margarita, you cannot.
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I’ve only been to the left coast once…San Francisco. Sad, huh?
What?! Oh, you must come back around. The place is enormous, even if you only count California, whose farthest corners are about 1000 miles from each other. So much fun to be had!
Then again, I’m hardly one to talk, having not seen the Atlantic in about 8 years…
I know, I know! I have a lot of life left to live…I will get there.
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Egads, I agree w/you completely about smooth, gelatinous guacamole. That is just an entire world of no…
But I really don’t understand a paper straw. It’s a food conundrum. How do you ever make it work? I mean, no one wants to fight with a straw, of all things, to get to the alcohol…
Smooth guac is an abomination. I was at a party recently and the host was turned her guac in to baby food. Damn shame really.
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Boy, I must warn you about Tacos — particularly beef tacos…
Let’s just say Bon sells an awful lot of “head meat” and “tongue root” to various Mexican Food restaurants.
Dude, why’d ya have to tell me that?
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good condiments make a world of difference. bad mustard…bad sandwich. bad ketchup…bad burger. you get the point.
Is there such a thing as bad ketchup?
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Cumin is weird and should not be near any self-respecting guac.
The secret to great homemade frozen margs? Minute Maid frozen limeade. Got me through college.
I am a big fan of a Corona in a bowl of regular margaritas. Not authentic, but awesome.
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too much rather…
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It’s got nothing to do with guacamole, but reading about you eating out brought to mind a question on the part of this reader – If money were no object, what would be your restaurant of choice to dine at in DC and if money were an issue (but you were not destitute) where would it be? No wishy washy answers of it depends on what sort of mood I am in or what type of food I am craving.
Money no object: Inn at Little Washington
Eating within my means: Ray’s the Steaks
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On Rosa Mexicano… they will not allow me to eat there (yes, allow) because of my soy allergies. Grateful that they are being careful, but I know there is no soy in that guac.
That said, love the guac at Oyamel. Sans fromage.
Paper straws…eww. Texture issues. I sacrifice eco friendliness on this principle.
Oyamel also has awesome guac. Couldn’t you just go to the bar at Rosa, order guac and they would be none the wiser?
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Don’t know if anyone’s said it already, but I just saw the Tina Fey impression of Palin on YT, and you should totally do your own!
Agnostic! How are you, lover?
I don’t know if I could do the accent, sadly.
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I’m with you. Don’t mess with simplicity. I make mine with red onion, avocado, lemon juice (or lime), salt, pepper and a splash of olive oil. Sometimes I add cilantro if I have it, but if I don’t, it’s no biggie. I’ve been known to eat only that for lunch.
I could most definitely make a lunch of that.
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Rats. I’ve been caught up in work all day and haven’t have a change to give my two cents worth. I love guac. No, seriously. I. Love. It. I make my own as I don’t trust anywhere else to make it as scrumptious as mine. My secret ingredient is adding lemon as well as lime. It add’s that Hmmmm factor. And it has to be salted well. Hear that guac wanna be’s? It’s not that hard!
It is my true belief that people are scared of salt. Also, lemon AND lime? You sneaky lady.
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Well, I am a Rosa Mexicano’s ‘guacamole maker’ and I would like to explain Shannon, that “mexicana” would be used if we were talking about the flower “rosa” which is not the case on the restaurant’s name.
It comes from the color “rosa mexicanO”, and it is perfectly correct grammatically.
You can see this description on the web:
En México (de donde supongo que también eres tú) tenemos como color distintivo de nuestra nación el rosa mexicano, y al menos yo lo asocio ahí como un color “chillón”, es decir, estridentemente llamativo.
Thanks for stopping in and clarifying.
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