Guac This Way
When you go to a Mexican restaurant, do you like a little taco with your guacamole?
Are you usually disappointed by that little dollop of avocado mixture you get at the fast casual “big burrito” places? Or turn up your nose at so-called “guacamole” some restaurants serve, that seems to be more mayo anything else? Or that’s turned dark because it’s been sitting awhile and the avocado has oxidized?
You need to try the Guacamole Fresco at Bella’s Fresh Mexican Grill in Farr West (just off I-15 exit in the North Ogden area). You know it’s fresh because it’s made right at your table in a molcajete (mol-ca-hay-tay), a very heavy, mortar-and-pestle type tool made of lava rock. It’s also served in the molcajete, which holds enough guacamole to generously top a half-dozen entrees, for $7.99.
It’s got chunks of luscious avocado, mixed with chopped tomatoes, chilies, cilantro and onions. Two “stealth” ingredients make it unique — the house-made Roasted Jalapeno Avocado Salsa, and a big squirt of fresh orange that gives it a hint of sweet citrus.
On Saturday afternoon, manager Terri Strand showed me how it’s done. It was a fresh, flavorful addition to my Fish Tacos of grilled halibut with shredded cabbage and pico de gallo, for $10.99. Yum.