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Restaurant Tableside Guacamole

Restaurant Tableside Guacamole

Bohemian Nation Guacamole Cover

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My husband has worked at a lot of restaurants in his lifetime. One of his jobs was serving at a Mexican restaurant on the ocean, where he had to make tableside guacamole TEN TIMES a night. His guacamole is famous on my side of the family, but part of that could be that we’re from the midwest and he’s from California, where it’s more popular.

I was really hungry last night and didn’t feel like cooking, so I tricked my husband into making his “famous guac” for the blog. Mostly just because I wanted to eat it.

This recipe comes from a mixture of recipes from two restaurants he has worked for in the past. It’s pretty quick and easy.

The SECOND thing I wanted to share was a non-sponsored, unbiased review on these chips I found at Sprouts the other day. (I will always let you know if something is sponsored, but I won’t let it influence my review). I’m always a sucker for gluten AND corn-free products, and these looked much healthier than the normal corn chip you might use with your guacamole. I’ll start doing some reviews here and there, and I’ll try to give you my perspective, being 100% gluten-free and paleo-leaning (that just made it sound political) AND my husband’s perspective. I can sometimes be swayed by a food with a lot of healthy, clean ingredients. He’s quite a picky eater, and fan of Standard American Diet foods like pizza, nachos, pop, sandwiches, hot dogs, steak and potatoes. He will TELL you if he doesn’t like it. (:

Click the photos below to learn more about these chips or to order!

You Will Need:

-1 large avocado
-1/10th red onion
-5 cherry tomatoes
-1 clove garlic
-2 stalks cilantro, stem removed
-pinch of sea salt
-pinch of pepper
-pinch of garlic powder
-squeeze of lemon or lime

  1. Cut the avocado in half and score it
  2. Scoop it into a bowl
  3. Dice your onion, tomatoes, and fresh garlic. Add them to the avocado bowl
  4. Add your spices and cilantro
  5. Using two forks, mash the ingredients together (he was very adamant that two forks was the way to go here)
  6. Squeeze some lime or lemon on top
  7. Taste and adjust spices as needed

He is not a recipe person, so I had to interrogate him to get these measurements. He kept saying, “Okay next, add some onion. How much? Oh it’s all a matter of personal preference. Make sure you write that down. There’s really no wrong way to make guacamole.” We are very different people. (crying laughing emoji here … which I use 50 times day)

Forager Chip Review

Background: I did a little research, because I knew I had seen this brand before at Whole Foods, but I couldn’t remember what other products they made. They also have cold-pressed juices, cashew milk, and yogurt. I didn’t find any information confirming this, but it would be really cool if they just use the leftover pulp from their juicing to make these chips. That’s what would make sense, right?



-They actually taste like a corn chip. There’s a bit more of an earthy, almond/sesame flavor to them, since there ISN’T any corn, but they’re salty and crunchy just like a tortilla chip.
-I LOVE the ingredients. The first ingredients listed are fresh-pressed vegetables (Greens: cucumber, celery, kale, romaine, fennel, basil, parsley. Roots: carrots, beets, sweet potato, ginger). I have honestly never seen a chip with these many great ingredients and veggies before.
-NO gluten or corn! This is a huge bonus for me!
-The price was right. They were on sale for $2.50. I think normally they are between $3.50 and $4.
-Lower sodium than regular tortilla chips, but not significantly (95mg or 4% as opposed to 130 or 5% in Tostitos).
-Nice packaging. I like the branding and the feel of the bag.


-I don’t love the sunflower/safflower oil, but it is better than other common (inflammatory) oils in chips, like canola, corn, or soybean oil.
-There really aren’t a TON of chips in the bag. It’s one of those situations where you open it and it looks like someone has already eaten half the bag. It looks like there are about 50 chips per bag, or 5 servings. I wish there were a few more.


Husband’s notes:  I need to tell you, first of all, that my husband is a tortilla chip fanatic. He would eat nachos every day if I let him. He generally does not like GF crackers I buy… at all. I was not expecting him to like these as much as he did. Here are his tasting notes: Greens – 9/10: Very pleasantly surprised with the Greens chips. They were his favorite. Right away he said, “I love them!” and noticed they were a little smoky and seedy on first bite. He could taste the kale the most. Roots 8/10: Puzzled face and a “hmm” upon tasting. He said it’s a subtle taste, but midway through you pick up the sweet potato and … flax (actually, sesame) His vote: eat the Greens alone and the Roots with a dip.

My notesGreens – 10/10: I have never tasted a chip like this before, and I LOVED this one. It’s a little bit tangy, a little earthy, a little nutty, a little salty. Really great flavors and very satisfying. I would give these a 10/10 and would DEFINITELY buy them again. Roots – 9/10: I had a similar reaction, where these did not have as strong of a taste for me. They’re a bit like other sweet potato chips I’ve had before. A little more bland. I could taste the beets and sweet potato. These seemed a little less salty for me. I’d give these a 9/10… they’re great for dips when you don’t want a strong flavor, and I love that they have ginger in them!

Thanks for reading! Have you tried these chips before? If so, what did you think?






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