Anyway, guac at Mexican restaurants ALWAYS SUCKS ASS. ALWAYS! And I have zero clue why.
Maybe the authentic way of making it is the bland way, cuz every single place I've been, MAKES it like
Like they just mash up the avocados and then sprinkle some of that white cheese stuff on top and
then charge you 8 bucks for it.
And I live in California and there is a Mexican restaurant on just about every corner.
SO, *MY* super secret way of livening guacamole up is as follows:
Mash with masher to desired consistency.
Dice up half an onion (if you like them), throw it in the bowl.
Press 3 LARGE cloves of garlic, put that in there too
Dice up a tomato - throw 'er in
Garlic salt to taste and pepper too (if you like either or both)
But the super duper secret ingredient is SALSA, and not that crap ass spaghetti
sauce tasting type like Pace or La Victoria. I use Casa Sanchez from the refrigerator
section in the grocery store (or the grocery store's fresh made stuff in the same section)
OR, Herdez brand from the jar or the can in the salsa aisle with the rest of the hispanic
Just pour the salsa in the guac slop a little at a time, mix it around and keep trying it.
When it starts to taste the way you THOUGHT it would in a Mexican restaurant, you've won!
It is absolutely FARKING DELICIOUS on top of steak, or bites of chicken.....aaaaaaah, it's making
me drool just thinking about it.
Anyway, good luck and happy new year!