Fresh house-made guacamole.
Guacamole is older than Mexico as a nation. The Aztecs were making ahuaca-mulli — avocado sauce — before the Spanish arrived, mashing avocados with chili and tomato in a molcajete. The Spanish brought it back to Europe, where avocados were called "avocado pears" and nobody knew what to do with them. The preparation that stayed behind in Mexico became the single most recognized Mexican condiment on earth. The rules are simple: Hass avocados, ripe. Lime, not lemon. White onion, not yellow. Serrano or jalapeño, not both. Cilantro. Salt. Everything else is negotiation. The molcajete is not nostalgia — grinding releases oils from the onion and chili that a knife cannot, and the result has more depth. We make it tableside because guacamole oxidizes fast and because the guest should see that nothing comes from a bag.