Restaurant trend alert: Tableside Guacamole (plus recipe)

Restaurant trend alert: Tableside Guacamole (plus recipe)


Forget tableside Caesar salad (so ’80s), it seems the hot new trend is tableside guacamole. Right in front of your eyes, your server will whip up a batch of fresh guacamole with your choice of mix-ins: onions, peppers, jalapenos, tropical fruit, cilantro, etc.

I’ve seen this trend at higher-end Mexican and Latin restaurants lately, like the renowned Boudro’s Texas Bistro in San Antonio, TX (read about my culinary adventure), and Cantina Laredo in Wesley Chapel, FL. But be prepared to shell out around 10 bucks for it, which seems to be the average. It’s all for the novelty and the show, I suppose.

Here’s the recipe for Boudro’s tableside guacamole, if you’d rather pay half the price and feel accomplished for making it yourself, courtesy of The Great Family Cookbook Project.

One Response »

  1. Here’s what I don’t get about shelling out $10 for tableside guacamole:

    Guacamole is better once it has sat for about an hour.

    So I’m paying a premium for a guacamole with underdeveloped flavor. It just doesn’t seem right.

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