Most diners skip the traditional guacamole on the menu at Petty Cash, Walter Manzke’s flashy new-wave cantina. They opt instead for its pimped-out cousin (dubbed the “bomb.com”), which piles on saline furls of sea urchins and puffy squares of chicharrónes. Don’t bypass the base model. Buttery Hass avocados at the peak of ripeness are roughly mashed and accented with lime juice and serranopeppers. On top you’ll find a smidge of pico de gallo for color and roasted pepitaseeds for texture. It’s a vibrant, pale green reminder that the star of any great guac is the avocado.
PHOTOGRAPH BY SIERRA PRESCOTT COURTESY PETTY CASH