| CHOW BELLA | t Café Allison Young Holy Moles A roundup of the best guacamole in Phoenix. BY ALLISON YOUNG F orget avocado toast: The avoca- do’s true raison d’être is guac. The sublime yet simple dip, at once creamy, chunky, salty, acidic, rich, and vibrant, is pure green gold — made even more valuable during recent shortages of the Mexican import. From classic versions to creative riffs, here are nine of Phoenix’s guacamole standouts. The Mission 3815 North Brown Avenue, Scottsdale, 480-636-5005 7122 East Greenway Parkway, Scottsdale, 480-292-7800 themissionaz.com The Mission doesn’t just serve guacamole; it serves up an experience. Your server wheels out a cart containing all the greatest hits — small dishes of diced tomato, jalapeño, red onion, fresh garlic, sea salt, lime, chipotle purée, cilantro, cotija, and toasted pepitas — and crafts the guacamole tableside to your liking and heat level. Watch the spectacle as the avocado is scooped, mashed, mixed, limed, and seasoned — all for you — and enjoy a bright and balanced finale that’s more than the sum of its parts. 24 Bacanora 1301 Northwest Grand Avenue 602-612-4018 bacanoraphx.com Everything at Bacanora, chef Rene Andrade’s hip corner spot on Grand Avenue, has a distinct point of view, from the traditional piñatas floating above the six-seater bar to the flamingo-pink wall that boasts the neon yellow “Bacanora” sign — and the Sonoran-inspired guacamole is no exception. A sublime mix of avocado, lime, onion, cilantro, and a generous spattering of cotija cheese, the balanced combo is ignited by a red-hot The fried guacamole at The Coronado is a deep-fried feat. dusting of crushed chiltepin peppers, a tiny, round chile with a burst of fruity heat native to the Sonoran Desert; Andrade gets the peppers from his family’s south-of-the- border ranch. This is the kind of guac you close your eyes to eat, the kind the table next to you orders as soon as they see yours. Points also go to the accompanying tortillas — half-moons flame-kissed over the mesquite fire — and the locally made ceramic tableware it’s all served on. Renata’s Hearth 2400 East Missouri Avenue 602-954-2507 renatashearth.com Let’s start with the chips at Renata’s Hearth in the Arizona Biltmore. Like dignified Doritos, these tempting, trian- gular crunchers look like the Frito-Lay favorites and invite the same finger-licking finish, but their coating is less a slap in the face and more a subtle dusting of smoky paprika. (Same satisfaction without the neon afterglow.) Freshly made and fantastic on their own, they’re even better when paired with the fresh guacamole, a heavenly, hearty blend of Hass avocados with just the right hint of charred tomato, cilantro, red onion, and lime. The creamy, crunchy combo is addictive. Match it with a Los Muertos — Renata’s signature smoked cocktail with serrano-infused blanco tequila, activated charcoal and lime juice that’s delivered in a smoke-filled cloche — and soak in the enchanting, romantic setting. Guac Girl 480-532-9160 guacgirl.com You may have spotted a pretty pink trailer with avocado illustrations at the farmers’ market. That’s Guac Girl, a food truck that serves only — you guessed it — guacamole. Available in four fabulous flavors — pome- granate and pepita, pineapple habanero, bacon and honey, and everything bagel — each made-to-order guac highlights unique ingredients, such as grilled pineapple, hot honey, pork rind crumble, everything bagel seasoning, and lemon crema >> p 26 APRIL 28TH– MAY 4TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
