The Ten: Great Guacamoles

Photo courtesy of Oyamel

Photo courtesy of Oyamel

So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.

Yes, Cinco de Mayo is a few months away. And, yes, it’ll be quite some time before you have to slather yourself with sunscreen before you leave the house. That doesn’t mean you can’t dream of warm days spent lounging on a Mexican beach. To help make that fantasy come alive in your mouth, we’re rounding up the greatest guacamoles that you can enjoy in the here and now.  

Oyamel
Made tableside, this primo rendition is amped up with Serrano chilies and topped off with a snowfall of crumbled queso freso. Get your dip on using the freshly fried tortilla chips.

El Centro Georgetown
These guacs ain’t for vegetarians. Our favorite is a porky twofer loaded up with bacon and chicharrones.

Cuba Libre
This Cuban spin on the Mexican mainstay is pepped with sweet pineapple and served with plantain chips for dipping. We’re sure that Castro approves (if he’s still really alive).

Rosa Mexicano
If it ain’t broke, don’t fix it. That’s the rule this unfussy, but very delicious, rendition follows.

Renaissance Dupont
Chef Devon Capili likes her guac with a side of awesome – otherwise known as cilantro ponzu laced ahi tuna tartar – plus featherweight wonton chips to replace the usual suspects. So. Darn. Yummy.

MXDC
Here’s a guac that takes its inspiration from an unlikely part of the world: Maine. Dressed up with lobster, corn and smoky chilies, it echoes the flavors of a summertime seaside cookout.

Fuego Cocina y Tequileria
There are only five ingredients in this “smashed to order” guacamole: avocados, onions, Serrano peppers, tomatoes and freshly squeezed lime juice. Six if you count the love that goes into it.

Photo courtesy of Taco Bamba and Greg Powers

Photo courtesy of Taco Bamba and Greg Powers

Taco Bamba
You might do a double take when you see grilled guacamole (seen left) on the menu at this Falls Church taqueria. “I always feel like I have to say this: we grill each ingredient separately before we make the guacamole – not the other way around,” clarifies chef-owner Victor Albisu. The results are creamy, smoky and definitely worthy of a road trip.

Farmers Fishers Bakers
They’ll happily customize your guac here, whether you want it extra spicy, cheese-free or sans onions. No matter how you order it, the green dip comes with fresh masa corn chips, pimento cheese dip and house-made salsa.

The Majestic
Made to order, this guac is beefed up with garlic and a touch of olive oil. It arrives with handmade tortillas.

Is your favorite missing? Disagree with one (or more) of my choices? Leave a comment below or hit me up on Twitter @nevinmartell.