Allison Young Moles from p 24 drizzle for a taste-and-texture party on a plate (or available by the pint with a bag of chips). The girl behind the guac is Kristen Esposite, an avocado aficionado who lives by the motto “Who doesn’t love guac?” Gallo Blanco 928 East Pierce Street 602-327-0880 galloblancocafe.com The guacamole at Gallo Blanco has long been a must-order. The signature chunky guac delivers just the right combo of avocado, red onion, serrano peppers, fire- roasted tomatoes, salt and lime, but what really seals the deal is the addition of sweet orange segments, juicy bits that add a blast of brightness before the whole thing is sprinkled with salty cotija cheese. The accompanying chips are thin and delicate, never greasy, the better to let the green stuff shine. Pair it with a house margarita or Paloma — everything here is made with fresh juices — for a double dose of citrus. Barrio Café 2814 North 16th Street, #1205 602-636-0240 barriocafe.com The secret to Barrio Café’s “world famous” guacamole isn’t all that hush-hush. The special ingredient is pomegranate seeds — plenty of them — and they’re displayed loud, proud and in living color, turning the side dish into a sophisticated standout. Generously piled on top, the scarlet seeds don’t just add pops of color; they also add a sweet burst of crunch that plays off the ripe avocado’s creamy mouthfeel. And shout- out to the accompanying chips: The thick- cut, half-moon tortillas provide the perfect landing pad for the pomegranate-studded star. In fact, ask for more. 26 The Coronado 2201 North 12th Street 602-767-8133 thecoronadophx.com There’s no technique needed to eat the fried guacamole at The Coronado, but plenty goes into making it. The vegan hotspot in Phoenix’s cozy Coronado neigh- borhood takes traditional guacamole, an avocado-lime affair laced with fresh garlic, cumin, and pico, and coats it in a hefty dose of panko breadcrumbs, then flash-fries it to A dollop of peanut chili oil elevates Chantico’s guacamole. golden-brown perfection. The finished dish is a nacho-esque plate of stacked, freshly made corn tortillas drizzled in housemade cilantro-lime sauce and spicy chipotle San Jose dressing, capped by the star of the show: a ball of avocado awesomeness that’s crunchy on the outside and cool in the middle. Chantico 1051 East Camelback Road 602-699-3015 chanticophx.com Chantico is a whisk-you-away kind of place. Taking up practically an entire block on Camelback, the impressive indoor- outdoor space and its dramatic open-air bar and patio atrium transport you to buzzy Mexico City or beachy Tulum. The guacamole, however, is an understated affair, a simple yet stately plate of sump- tuous avocado garnished with radish slices, cilantro sprigs, and a lime slice. It also comes with a flavorful flourish of finely chopped pico and a robust peanut chili oil that you can add in as you like. Freshly made chips arrive with a pairing of toma- tillo and smoky tomato salsa — divine dips in their own right. Cocina Madrigal 4044 South 16th Street 602-243-9000 cocinamadrigal.com It’s easy to get carried away with the guacamole at Cocina Madrigal, a lively South Phoenix spot at 16th Street and Broadway Road. This isn’t just the perfect combination of avocado, jalapeños, cilantro, fresh lime, red onion, and tomatoes with a satisfyingly creamy and chunky taste; it’s also a choose-your-own- adventure affair that gives you the option to add roasted serrano, caramelized pine- apple, and jalapeño bacon. But while your mouth might be screaming yes, yes, yes, adding all three at once cancels the others out — the caramelized pineapple cuts the crunch of the bacon, for example — so start with just one to truly appreciate each add-in. The chips come out warm, with a tomato-onion-cilantro salsa that pops with freshness. Pro tip: Ask for a side of the carrot habanero salsa for a walk on the spicy side. APRIL 28TH– MAY 4TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
