The best guacamoles are made to order and contain the perfect quantities of citrus and cilantro, not to mention the correct degree of chunkiness. At El Ranchito, the brightness of lime ideally counterbalances the buttery avocado. You've got your diced onion, tomato and cilantro, but not an excess of any, which would throw off the equilibrium and overpower the avocado. With the recent renovations to the restaurant, diners can no longer actually watch a kitchen worker mash the guacamole with a fork, but rest assured, the staff still makes each batch to order, leaving it chunky enough to rest solidly upon your tortilla chip, yet not so dense as to bring on the most dreaded of guac disasters: breakage. As a bonus, El Ranchito serves what might just be the best chiles rellenos in the region. If you're feeling sufficiently inspired when you get through eating, stop in at the market and carnicería on the other side of the building and pick up all the fixins for a cauldron of homemade menudo. (Note: The place doesn't have a website per se, but it's on Facebook: http://on.fb.me/rj6aIh.)
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