Like many Mexican specialties, guacamole dates back to the ancient Aztecs. The bright green sauce made of mashed avocado is traditionally prepared with a mortar and pestle, or molcajete, and is often boosted by the addition of tomatoes, onions, chili peppers, lime and/or cilantro.
At these local Mexican and Tex-Mex restaurants, the guacamole would do the Aztecs proud:
At this bi-level Farmingdale spot, the guacamole is fueled by onions, tomatoes and just the right combination of lime, jalapeño and cilantro. On request, it can be prepared at the table in a molcajete. The menu calls it "heavenly" -- with justification.
The guacamole at this rustic Tex-Mex cantina has plenty of kick, as well as a major comfort component. It also can be prepared with such unconventional additions as apple, pulled beef brisket or marinated shrimp.
Superior guacamole takes the house fajitas to another level. The avocado sauce goes well, too, in the house burritos.