My wife makes incredible guacamole. We were camping out at Half Moon Bay and a guy came by our camp site and we shared some with him and he's like, "That's the best guacamole I've ever had in my life." I'm about to throw some fajitas on the grill and she's on her way to the store for avacados.
Chuy's died the day they dropped the fish and shrimp tacos from the menu. Though I do miss their creamy cilantro jalapeno dip. https://www.chuys.com/news/post/theyre-back What... they are back? All is forgiven...
We can all talk later, but I have to declare shenanigans on the "I make the best guacamole ever" [no offense to anyone] There are only so many ingredients, there's only so fancy you can get with them. It's just ****ing guacamole at that point.
IF I had to choose, I'd probably go with queso as it's harder to screw up so, it's usually pretty good no matter what. Guacamole on the other hand can be a crap shoot. Case in point: https://dinersjournal.blogs.nytimes.com/2013/07/02/green-pea-guacamole/ Never forget that there is, literally, NOTHING that the citizens of NYC can't (and won't) ruin.
I'm telling you it's something special. She just made it for a 4th of July pool party and multiple random teen agers were commenting on how good it was.
I always considered guac a topping and queso a dip. So, if it's just plain chips, queso is a no brainer. If it's nachos or some other tex mex dish, I'd add guac to it.
I dont know, my wife makes a freaking incredible Gauc on par with her deviled eggs. Why not both? I cant quite replicate her goodness even knowing how she does it, unless there is something she isn't telling me. Its just so easy to get some nasty so called guac Inflation wise Avocadoes are the new Filet of the veggie kingdom, queso is much cheaper to make.
