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Guacamole del Sur

Guacamole del Sur

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Yes, that's right, there are grasshoppers in this guacamole. Grasshoppers add a pleasant crunch to this regional take on traditional guacamole from chef Richard Sandoval of the La Sandia Restaurants. In Oaxaca, these delicacies are known as chapulines. They may be a little hard to come by, but a good bet is to try a Mexican grocery store.

See all appetizer recipes.


  • 1 1/2 avocados, skinned and pitted
  • 1/2 Ounce tomatillo, diced
  • 1 Teaspoon lime juice
  • Sea salt, to taste
  • 1/2 Tablespoon chopped cilantro
  • 1/10 Ounce grasshoppers (chapulines)
  • 1/2 Teaspoon cotija cheese

Guacamole del Barrio

If you're a real Mexican food lover (not southwest, not Tex-Mex, not fast-food), looking for an upscale and sophisticated rendering of Mexican cuisine fused from all of Mexico, needing a place to take out-of-towners for a delectable meal. then here's the place you need to be! If you are looking for chips and salsa, find somewhere else. Taste, authenticity, service and enjoyment is what you'll find here! From the facility created from sweat and tears, to the décor and settings, the fabulous Tequila selection and the passion that's been put into this work of love is indescribable but shows up in the meal you will enjoy here. Barrio was given birth by the amazing, renown and award-winning Chef Silvana Salcido Esparza who trekked alone across Mexico, bringing that knowledge to Phoenix and in 2002 opening Barrio Café with business partner Wendy Gruber. ". I wanted to introduce people to the food I had eaten backpacking my way through Mexico" she has said. Chef Esparza's creation is now the epitome of "Modern Mexican Cuisine" in Phoenix! In our multiple visits to Barrio , I can only say that we never tire of the incredible food. Whether it's breakfast, lunch, happy hour or dinner, you can't go wrong. In our visits we've enjoyed beverages the likes of Jamaica Margarita Dos XX Amber beer Bohemia beer and a fantastico Sergio el Suave Milagro Añejo Tequila with pineapple, and fresh lime juices, agave nectar, cilantro and candied jalapeño. Our dinner and lunches have included, but not limited to: Tableside Guacamole del Barrio , served and prepared table-side during your meal a delectable Cochinita Pibil which they marinate with achiote, sour orange, wrap within banana leaves covered in red onion and pico de gallo their Posole Verde is the best I've had ever and is jam-packed with pork, hominy, roasted tomatillo with poblano chiles, cabbage, radish and onions the Chiles en Nogada that's a roasted poblano filled with chicken, apple, dried pear and apricot, almond cream sauce along with cilantro, queso fresco and pomegranate seeds is to die for - one of the best Poblano renditions I have ever had! In the desert arena, one of our fantabulous tries have been Pastel Oaxaca and to wrap it up their Coffee is Barrio Café's blend of Chiapas Izapa coffee, pressed at the table - all completely recommended, yet they have more! I could not walk away on our first visit without purchasing their apropos 'Comida Chingona' T-Shirt - a tribute to Esparza's "Bad-Ass Food"! I go Barrio whenever I can, 'cause their consistency never fails to satisfy us. If you really want a great meal that's like being in someone's Mexican home, this is as close as it comes. Kudos to the Chef, staff and cooks! Bon appétit!" or you might say "Buen Provecho"!

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  • David T.
  • Toronto, Canada
  • 60 friends
  • 320 reviews
  • 666 photos

Just another tourist visiting Barrio Cafe. Lovely restaurant, with excellent service and approachable menu, though a little expensive. I do think is a must try place after eating here like most of the guides say.

Agua de Horchata: I could drink this all day. I usually don't like cinammon but it worked so well with the rice water. Gotta figure out how to make this :)

Guacamole del Barrio : made table side at dinner, comes with chips. Guac was so fresh and clean.

Suiza Enchiladas: the white sauce is truly incredible. The chorizo and chicken were nicely seasoned and cooked. It is really filling.

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Such amazing food! Love the guacamole del barrio ! I would also recommend the Churros Rellenos de Cajeta de Cabra, Pastel de Chocolate & Tres Leches desserts. All the food is amazing but if you go on a weekend be ready to wait in line for a table. Totally worth the wait though.

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  • Nick N.
  • Surprise, AZ
  • 3 friends
  • 46 reviews
  • 32 photos

Saw an AZCentral article that lists Barrio Cafe as the "No.1 Mexican restaurant in the United States" by Tabelog. Seeing this the wife and I were really excited to try it out. I have had really good Mexican food all over the country and Phoenix has some of the best.

The wife and I drove down to Phoenix for dinner and was surprised by all the cool art on the outside of the building. Inside was loud and cramped. Being so cramped the staff kept bumping into each other and occasionally the customers too. I usually dont mind how a restaurant looks, I'm there for the food.

The first thing I noticed when opening the menu was the high prices. Some dishes are over $20 and I've noticed the prices have gone up referencing past menu prices. I'm one that doesn't mind paying a high price for food but it better be worth it. We ordered the $11 Guacamole del Barrio which is supposed to be prepared table-side for dinner but we didn't get that treatment. Nor did we get the complimentary bread and salsa that others on Yelp have said they received. We also ordered the carne asada tacos and fish tacos each dish at over $13 for street tacos. The taco dishes came with fries or a salad. We opted for the fries which are the thick cut style fries w/seasoning. Service was really slow.

I went from being excited about the food to being underwhelmed. The carne asada tacos were good and the beef tender. The fish tacos were good as well and the fish crispy. The Guacamole had pomegranates which were a nice addition. The fries were so-so. The food was good but nothing special. I was expecting to be wowed by the amazing "No.1 in the United States" kinda food but felt let down.

The bill was almost $60 for Mexican food that was nothing special. I have had better in the valley at multiple places and haven't had to pay nearly those kinda prices. Must be the chef hype we are paying for. All in all I felt rooked. I really hate to feel that way about a restaurant especially one that has received really good reviews.

I dont think we will be back due to the high prices for over-hyped food.

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  • Venus J.
  • Charlotte, NC
  • 12 friends
  • 17 reviews
  • 36 photos

First time here, on the recommendation of other yelpers! I must say it was delicious. Big BOLD, spicy flavors :)

I ordered the Guacamole del Barrio to start, it didn't came with pomegranate seeds as seen in other yelp reviews. It came with dried cranberries. It was still fresh and had balanced flavor! I also ordered the Organica Margarita. It was very crisp and refreshing and a decent pour of tequila!

For lunch I decided on the Kuali de Camaron. I saw a gentleman at the table next to me with this order and I was sold on appearance alone. It had bold, spicy and VERY fresh flavors! Large enough to serve as a main dish for me. My guest ordered the Pollo Panlano. It was opposite, creamy and fresh taste, it was a large dish. It came with a side of the chipotle mash potatoes and grilled zuchinni. They did have a Sunday brunch menu until 3 and had a live musician until 2pm.

The restaurant is rather small and very busy, so they were a little slow with the service in the beginning until the servers caught up, but our server Jamie was very pleasant and apologized for the delay.

The artwork (murals) on the exterior walls were beautiful. And the artwork hanging inside was great too! Overall great atmosphere and amazing food! Can't wait to come back and try more!

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  • Jill M.
  • Overland Park, KS
  • 2 friends
  • 26 reviews
  • 9 photos

AMAZING Guacamole del Barrio is a signature dish and worth the trip in and of itself! The Guac is made table-side, ultra fresh and unique. Also highly recommend Esquites (small buttered and roasted corn dip) that was fantastic! Small, intimate atmosphere that is very enjoyable. Most of our party ordered a version of the Taco dishes and were quite pleased. I ordered the Pescado del Mar - absolutely fantastic! It's rich and filling, so I ended up sharing with table mates . and they were thankful!
Barrio Cafe is on my must return list, likely every time I'm in Phoenix. WOW.

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  • Christina Y.
  • Phoenix, AZ
  • 21 friends
  • 54 reviews
  • 321 photos

I've been to this resto long time ago, but haven't been back since. for what reason I don't remember. Well I'm so happy I came back! Now I'm just learning of the history of this place. Chef Silvana Esparza has won numerous awards and has been nominated for James Beard many times. Her restaurant has been acclaimed as the "Best Mexican" in AZ for many years since opening by not only local mags, but publications such as NY Times and Epicurean! She was raised in a family whose ancestors were once appointed the official pastry chefs to Spain's royal family! Then Esparza family emigrated to Mexico in the 1600's where they continued to practice their trade for generations. This restaurant has been here since 2002 and there's a sister resto called Barrio Queen where I haven't been yet. After my experience at this resto, I'll def go and try it next time!

What I had:
Homemade horchata served in recycled Coke bottle! Interesting presentation, but it was absolutely delicious! It was one of those huge Coke bottles too, so I got like 3 glasses out of one bottle!

A side salad that comes with lunch order. The BEST side salad I've ever had! Mixed organic greens, chopped tomato, raisin, and chopped hard boiled egg whites. Tangy dressing. Size was pretty big for a side salad too!

Guacamole del Barrio
An award winning guacamole . The you'll see a theme of pomegranate everywhere! That's because they believe in using ingredients that are available now in season. Note that this was about two weeks ago that I was here, so they might not have this particular version of guacamole anymore when you get there, but this was absolutely delicious! It was more like an avocado salad rather than a guacamole that I'm used to that are more mashed and mixed up, but it tasted so good! Needed more salt so I added some salt & pepper at the table and it was scrumptious with their house made chips!!

They look thick and chunky, but oh boy! Wait till you taste it! Light, airy, and crispy! One of the best tortilla chips ever!

Bread and Tapanade
Tapanade at Mexican resto? Wow! That was a surprise and it was a pleasant one at that! At first I thought it was their salsa, and I was thinking to myself, why are they serving with baguette?? Well it turned out to be tapanade made with olives, roasted peppers, and other tasty goodness!

Chiles en Nogada
This Chef Silvana's Iconic Dish us a roasted poblano pepper filled with chicken, apple, pear, dried apriocot and pecans, in a delicate almond cream sauce. Finished with the colors of the flag: cilantro, queso fresco, and pomegranate seeds. I'm not into sweet entrees, but this dish was excellent! Flavors worked very well together and it was refreshing to try something entirely different. If you're used to just a staple Mexican like carne asada burrito and enchiladas, you're in for a treat!

Cochinita Pibil
Barrio's acclaimed pork is marinated in achiote and sour orange, wrapped in a banana leaf and slow roasted over night. Topped with pickled red onion and Yucatan-style pico de gallo. Flavors were spot on!

Veggie Side Dish
Creamy mashed papas and vegetables del Barrio . Sooooo good! Veggies so good that even Critsy will finish! Zucchinis were so sweet and tender and the papas (Mexican mashed potatoes) were so creamy and yummy with a slight kick!

Churros Rellenos de Cajeta de Cabra
Their famous churros filled with goat's milk caramel, served with vanilla bean ice cream, and topped with more caramel and candied pecans. This was really delicious! I also know that sometimes hot and cold dessert are match made in heaven! With that said, for this particular dessert, it would've been a 10 out of 10 rather than this 9 out of 10 had they skipped the ice cream and served more caramel sauce or chocolate dip on the side. The churros were perfect fluffy, chewy, and crispy, but it would've really brought out the flavor with a hot choc dip on the side rather than the way it was presented. Again, it was still very good! I might be just super picky. :) Next time I'm going back for their flan. It looked AMAZING and I kept hearing the other table moan with foodgasm! :D

Homemade Guacamole del Coley

Who doesn’t love guacamole? Whether it’s smothered on a burrito or paired with crisp Tostitos, homemade guacamole is a delicious and healthy treat that I love to indulge in before a meal, accompanying a dinner or even as a late night snack.

What’s great about it (besides it being so scrumptious) is that it’s easy to make! There’s no need to buy that pre-made stuff when you can make it at home in minutes. Another perk to the homemade guac is that when you make it yourself, you have the opportunity to make it just how you like it – with tomatoes and onions or sour cream to change the texture.

Here’s my simple and classic recipe for a tasty and nutritious guacamole from scratch:

Guacamole del Sur - Recipes

Mon - Fri: 4pm - 9pm
Sat: 11am - 10pm
Sun: 11am - 9pm

COVID-19: As part of our promise to you, our dining room now features a biodefense indoor air protection system. Stay safe, and stay healthy.

Step into Boudro's, a Texas bistro, and experience why it has been one of the most treasured and popular attractions on the San Antonio River Walk since 1986.

Settle into a table along the riverwalk's bank and bask in our warm and welcoming hospitality as you enjoy a prickly pear margarita and then delight in the tableside guacamole presentation that's a San Antonio treasure. Order a bottle of wine from our extensive cellar that's specifically chosen to pair with the big and bold flavors of executive chef Danny Ibarra, who marries the traditions and history of South Texas with the finesse of the world's finest restaurants.

Whether you enjoy your experience nestled among the limestone walls inside the restaurant, at a table along the riverwalk or on a barge while floating on the river itself, you'll see how Boudro's transforms a meal into a dining event.

For any occasion, from romantic dinners to power meetings, from family milestones to convention groups, Boudro's offers the ideal setting for your next gathering.

Recipe Summary

  • 1 (16 ounce) package uncooked rigatoni pasta
  • 2 skinless, boneless chicken breast halves
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • ½ teaspoon curry powder
  • 1 (14.5 ounce) can French-style green beans, drained
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 cup shredded Cheddar cheese
  • ¼ cup melted butter
  • 1 cup crushed cornflakes cereal
  • 2 teaspoons chopped fresh parsley

Preheat oven to 375 degrees F (190 degrees C).

Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.

In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.

Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.

Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

Guacamole con cebolla asada

Preparar un buen guacamole no es difícil, pero debes respetar ciertas normas. En España se sirven demasiadas versiones mediocres de este plato mexicano que no lo hacen, y así sale lo que sale. Unas veces, el aguacate está verde o pasado, y no en su justo punto mantequilloso adecuado para lograr una salsa consistente. Otras, el fruto se sobretritura reduciéndolo a una crema semilíquida, en vez de respetar su textura aplastándolo poco a poco con un tenedor. Por último está el abuso de los añadidos, que produce ácidas pastas pasadas de limón, cremas que sólo saben a sazonador de sobre o cebolloles de los que te estás acordando hasta el día siguiente.

Nada peor, sin embargo, que los guacamoles precocinados: si conocéis alguna marca decente, por favor decidlo en los comentarios, porque todos los que he probado yo son directamente repugnantes. Para evitarlos vale la pena el pequeño esfuerzo de prepararlo en casa: es sencillo, más barato y mil veces más gratificante.

Que me perdonen los mexicanos por la herejía, pero la receta de hoy está adaptada de un libro gringo sobre el que escribí ayer, 'The Essential New York Times Cookbook'. No me podía resistir: la fórmula se diferencia del guacamole clásico en que la cebolla, en vez de ir cruda, se marina y se pasa por la parrilla antes de añadirla, lo que pone punto final a mis eventuales problemas gástricos con la salsa.

La técnica, original del chef texano Dean Fearing, da un giro ahumado, algo más dulce y absolutamente irresisitible al aperitivo. Lo que no mejora -o al menos yo no he conseguido mejorar- es el aspecto, que queda un tanto grisáceo, pero os aseguro que el sabor bien vale una merma en la intensidad verde típica del guacamole.


Para 4-6 personas, como aperitivo

  • 3 aguacates maduros
  • 1 tomate
  • 1 cebolla roja
  • 1 limón
  • 2 limas
  • 3 cucharadas de cilantro fresco picado
  • 1 cucharadita de comino molido
  • 1 chile serrano (en su defecto, guindilla)
  • 1 cucharada de vinagre rojo
  • Aceite de oliva
  • Sal y pimienta negra recién molida


1. Mezclar en un bol pequeño dos cucharadas de aceite, dos cucharadas de zumo de limón, el vinagre, el comino, una pizca de sal y de pimienta. Cortar la cebolla en rodajas de aproximadamente medio centímetro de grosor, y extenderlas en una fuente. Verter la mezcla anterior por encima y dejar marinar al menos una hora.

2. Precalentar el grill del horno a temperatura fuerte (unos 250 grados). Repartir la cebolla escurrida en una bandeja de horno y asar en la parte de arriba del mismo durante 4 minutos. Sacar, dar la vuelta a los trozos de cebolla y hornear otros cuatro minutos. Dejar que se temple y picar en grueso desechando cualquier trozo quemado.

3. Pelar el aguacate y cortarlo en dados. Pelar el tomate, despepitarlo y picarlo en trozos pequeños. Despepitar y picar el chile. Exprimir las limas.

4. Mezclar en un bol el aguacate con la cebolla asada, el tomate, el chile y el cilantro. Aplastar con un tenedor ligeramente el aguacate para que se forme una pasta, sin pasarse ni dejarlo como una crema. Aliñar con sal y zumo de lima al gusto y servir.

By Robrt L. Pela

Rosaura "Chawa" Magaña of Palabras Bilingual Bookstore

As the child of immigrant parents, Rosaura “Chawa” Magaña watched her folks struggle with language barriers and discrimination. "I think the injustices against communities of color were part of what ultimately brought me to create Palabras Bilingual Bookstore," she says.

Magaña was inspired by Librería Donceles, a traveling art installation that does double duty as a Spanish-language bookseller. "I knew I wanted to create a bookstore and community space," Magaña says. "At Librería Donceles, I saw poets read in Spanish, looked through books I had never seen before about different aspects of Latinx culture, and watched a musical performance in Spanish."

She began imagining a similar space in Phoenix, one that embraced the culture and voices of people of color and could foster community connection and growth. A first-generation Mexican-American, Magaña understood that Latinx stories were rarely represented in the standard literary canon. "I thought it would be amazing to walk into a bookstore and see an intentionally diverse selection of books," she explains. "It would have made all the difference in the world to me as a kid to experience that."

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And yet, the people keep coming. There's always a line. The parking lot is a hub of traffic at lunchtime. Maybe they come for the hot flour tortillas, stuffed into steamy plastic bags, big enough almost to substitute for a pillowcase, in a pinch. They are gloriously thin and stretchy, and you suspect that the magic of lard had something to do in their construction.

Carolina's is one of the few places around town where "Butter Tortilla" is on the menu. If you grew up with a tia or abuelita or someone else in the family with a talent for making flour tortillas from scratch, the ability to order a butter-smeared flour tortilla might feel like coming home.

There are hokey-sounding combo plates like the "Zarape Special" &ndash three beef flautas draped with sour cream and guacamole &ndash reminiscent of the type of plates found on many '70s-era Mexican restaurant menus across the Southwest. So, you won't be coming here for exciting new riffs on Mexican cuisine, or to catch the latest wave in taco trends. You come for the tortillas, and because it's where you've gone for decades, and because you love Carolina's with the kind of devotion reserved usually for blood kin. And if we are to chart the history of Mexican cooking in Phoenix, Carolina's is a notable mark on that timeline, documenting the way we ate Mexican food in Phoenix at a certain point in time, and a sort of repository of the red enchilada sauce school of local cooking.

Everyone has their own Carolina's favorite, but it's worth giving the breakfast burritos a shout-out. The machaca and egg burrito, upgraded with refried beans and potatoes, will keep you going until early afternoon. But might we recommend the machaca plate? It's Number 5 on the combo menu, and you can pick the red or green sauce. There is something quintessential about the red sauce. It's a thick, creamy, oniony red sauce, and it nearly smothers the life out of the soft beefy, shredded bundles of meat. It's so saucy, in fact, it gives you the perfect excuse to tear into one of those hot flour tortillas, which is kind of the Carolina's version of a napkin.

The Carolina's empire keeps growing, with a new location opening in Avondale at the start of this year, and another new location projected to open in Mesa soon. But there's something about the original south-central location on Mohave Street. Maybe it's the sound of the door slapping shut every time someone comes in or out. Maybe it's the motley customer base &ndash you are likely to run into everyone from local hospital personnel, downtown office workers, and construction workers in orange vests and helmets, everybody brought together briefly out of a love for Carolina's. Everyone comes to break bread &ndash or rather, rip tortilla &ndash together, and no matter how inauthentic you think Carolina's is, you simply can't fake that kind of devotion.

Keep Phoenix New Times Free. Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

Guacamole del Sur - Recipes

San José del Cabo (Los Cabos), MEXICO

Cooking Classes

Join us for a fun interactive Cooking Class at Flora Farms followed by lunch!

Roasted Vegetable Tacos.
We will prepare roasted vegetable tacos with cilantro-lime cream, guacamole, tomatillo salsa and corn tortillas from scratch.
The tacos are accompanied by cilantro rice, black beans, seasonal salad and key lime pie for lunch.

Seasonal Tamales.
We will prepare & enjoy chicken tamales with hibiscus cream, guacamole, chile de árbol salsa and Ceasar salad.

Regional Salsas.
We will prepare salsa “tatemada”, regional salsa, rosemary guacamole, charred habanero guacamole, and corn tortillas from scratch.
For lunch, we will enjoy Baja fish tacos, cilantro rice, black beans, seasonal salad, coleslaw, and key lime pie.


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