This Seattle staple serves a guacamole trio with seasonal ingredients like almonds, pomegranate, and poblano peppers.
Made with serrano chiles, not jalapeños, and served with authentic totopos, Mexican-style chips.
Originally a food truck, this brick-and-mortar restaurant wows guests by making tableside guacamole featuring a kick of dried chile oil and a crunch of roasted sunflower seeds.
Guacamole is stylishly prepared at your table,by a waiter who wheels up a cart loaded with fresh avocados, plantain chips, and mason jars filled with chopped red onion, cilantro, and lime. www.barbacoa-boise.com
The traditional house-made guac is always joined by a daily special, such as cantaloupe, apricot and almond butter, or grilled corn and poblano. www.vivapoquitos.com