When dining at a Mexican restaurant or catching the football game by the bar, you can dip into some of New York’s most innovative guacamoles, complete with everything from mint papaya to lime-poached shrimp. By Sarah Shaker.
Chef Alex Garcia serves more than just your standard guacamole at his Upper West Side restaurant. Made tableside, the A.G. Guacamole Trio features classic, pineapple-pomegranate and mint-papaya varieties served with a cone of freshly fried tortillas chips. Look no further for a delicious combo of savory and sweet. Their classic guac is also servd on the Manhattan Latin Burger, which is also topped with bacon, melted cheddar, lettuce, tomato and special sauce.
Hop on the train to Astoria, Queens for guacamole offerings with a meaty twist. Scoop up freshly ground, thick guacamole featuring lime-poached shrimp, crispy pork or chicken cracklins for an extra $7 each. Make your guac a full meal by adding one of these gourmet proteins.
Their spicy and fresh tableside guacamole can be made with one or two avocados, depending on the size of your party. Take advantage of their great after work happy hour every day from 4pm – 7pm at all of their locations, including Happy Hour Guacamole and Chips or Happy Hour Nachos for $5. Add guacamole or ground beef to the nachos for only $3 more. There’s also a Late Night Happy Hour running from Sunday-Thursday, 10pm-11pm at the Allen St. and Brooklyn locations.
This party-friendly Mexican joint serve three varieties of guac. Purists will enjoy the Tradicional (tomatillo pico de gallo, jalapeño, garlic, lime, cilantro) and those looking for a new twist on the standard guacamole, there’s the Mango (pico de gallo, jícama, chipotle) and the Piña (grilled serrano, pineapple, mint, tomatillo pico de gallo).
This nuevo Mexicana eatery offers a three-guac tasting. There’s the traditional, mild cilantro-spiked version, a frutas variation with pomegranate, peach and Thai basil, and a spicy chipolte-infused rojo. Enjoy dipping all three for a spicy, sweet and savory combination with a real kick for your taste buds.
This upscale, yet trendy Mexican restaurant in the East Village serves homemade masa crisp chips, from pastry chef Lauren Resler, who mixes the corn masa herself and then hand-rolls it for baking. The chips are flat and crisp, yet you won’t find a greasy stain on your hands or plate. The guacamole is chunky, mixed with fried pistachios and pickled jalapeños, served with a tangy salsa.
Rosa Mexicano’s three large, colorful New York locations are known for their theatrical, tableside preparation of the green gold. The tableside preparation of guacamole in a giant mortar steals the show, with both regular and spicy options available depending on your taste. First your server grinds onion, chilis and cilantro in the traditional stone mortar and pestle (molcajete), then tosses the spicy paste with cubes of fresh avocado.
Sarah Shaker is the founder of the blog Bright Lights, My City.