Best Guacamole - 2002
We would be perfectly happy to live out the rest of our days sitting at one of Cafe Marimba's window-side tables, sipping margaritas, listening to Beny Moré on the stereo, and eating bowl after bowl of the marvelous house guacamoles. Making good guacamole seems simple enough -- mash up an avocado, squirt in some lime juice, and voilà -- but Marimba's variations are something special. There are two of them, each one distinct in flavor and character. The Tomatillo is rough, hearty, and spicy, with big chunks of avocado, tomatillo, and toasted avocado leaves; the Mixtec is richer and creamier and verdant with cilantro, lime, and green chilies. They're authentically prepared in a stone molcajete and come with crisp, feathery tortilla chips. Marimba itself is festive, friendly, and colorful -- it looks like a big pi?ata with wood-and-tile accents -- and the top-drawer margarita, made with Platinum Espolon tequila and a dash of lime and sugar, shaken with ice, and served frosty, salty, and mind-altering, makes the guac taste even better.