Hello! And welcome to the 6th post of Pizza Rat's Paradise.
Served in a molcajete, this dazzling dish convinced me that guacamole can be served as fine dining.
We (the person I was dating at the time) and I wandered into an unassuming restaurant while exploring the city for the first time, walking along the street of NYC. I vaguely remember the exterior and interior having a dark coloring, perhaps. The inside decor had a sense of dark red velvet.
The avocado mash had been ground to a fine paste, salted just perfectly, with not much texture of add-ins such as onion and tomato bits one finds elsewhere. It was a luxurious experience, to say the least.
The tortilla chips were hard and crispy, with a snap and crunch that felt as though it were freshly fried.
One can easily see that either basil or cilantro was sliced into a chiffonade, garnished with aplomb.
Easily one of my favorite fine dining experiences of my life -- it was truly unique.
Perhaps the restaurant is long gone now, but thank you for having existed.
If you have made it this far, thank you for reading! 💚
Appreciate any suggestions on what I should do next. If you would like to collaborate or support, feel free to comment, share, like below.
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