A platter of surf-and-turf fajitas -- filet mignon and shrimp -- is served with the classic fixings of guacamole, salsa and sour cream at Del Fuego in St. James. (Jan. 30, 2012) (Credit: Doug Young)
Like many Mexican specialties, guacamole dates back to the ancient Aztecs. The bright green sauce made of mashed avocado is traditionally prepared with a mortar and pestle, or molcajete, and is often boosted by the addition of tomatoes, onions, chili peppers, lime and/or cilantro. At these local Mexican and Tex-Mex restaurants, the guacamole would do the Aztecs proud:
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