John Birdsall

"Olvera’s version at Cosme adds peas, veering further from the tangy guacamole pastes of US burrito joints, highlighting the grassy freshness of perfectly ripe avocado."

Joanna Savill

"Pounded and mixed table-side in a giant mortar and pestle, this is real-deal guac: diced tomato, chilli, salt, onion, coriander and, lastly, the creamy green flesh of avocados, folded through."

Allie Lazar

"You can’t really go wrong with anything on the menu but the guacamole en molcajete served table-side is a must, and don’t ignore the mezcal cart when it rolls by your table."

Amanda Kludt

"Go all in and get the tableside guacamole treatment to start."

Brooke Bobb

“The guacamole at this laid-back, traditional restaurant in Mexico City’s Claveria neighborhood is my favorite. It’s the owners’ old family recipe, and it’s served at mouth temperature, which it always should be.”

Marcus Pinto

"Do not go without asking for an order of guacamole, you will not regret it."

Ryan King

"Guacamole is crushed tableside offering the perfect explosion of flavours on the plate as soon as they’ve been crushed and, if you’re daring, you can opt for escamoles (ant larvae) - or as they say in Mexico, insect caviar."