Find Great Mexican on National Guac Day

Let the countdown begin…it’s the holiday we’ve all been waiting for! A chance to relish in the chunky green spread that takes our tacos, burritos and nachos to a whole new level. Celebrate National Guacamole Day Friday, Sept. 16 the authentic way at five Long Island Mexican restaurants serving up the best spicy, savory and sweet flavors around.

Del Fuego, Patchogue/Babylon/Saint James


Walk on the wild side with Del Fuego’s signature dip. The guacamole comes with the option of several different mix-ins from the lime and tomato staple to pulled pork and BBQ brisket for a heartier twist. Indulge at the large central bar or one of the wooden tables near the walls with brightly-colored collages, steer heads, Texas license plates and sombreros. ¡Olé! Go.

Chichimecas Restaurant, Farmingdale

Bigger is always better at Chichimecas. Served as a 12oz portion, the homemade heavenly mashed avocado with tomato, onion, jalapeño, cilantro and lime juice is perfect for dipping. Suggestion: order it alongside the deluxe nachos made with tortilla chips topped with refried beans, cheese, pico de gallo, jalapeños and sour cream. Go.

Besito, Roslyn/Huntington


Guests get more than what they pay for at Besito. Come for traditional dishes like the enchiladas mi banderas (three rolled soft corn tortillas with chicken in salsa verde, crab in tomatillo cream salsa and beef in salsa roja) or the coveted lobster guacamole. The complimentary tequila tasting by Roca Patron from 4–6pm is more of a no-brainer than a choice. Go.

Swell Taco, Babylon

Mix guac with every dish at this surf-themed eatery. From quesadillas to salads to loaded burritos, the options are endless and guaranteed to satisfy even the pickiest of eaters. Go.

Verde Kitchen and Cocktails, Bay Shore


Head to bustling Main Street in Bay Shore for refined Mexican fare served in a cool greenhouse dining room where peppers, herbs and other edibles line the walls. Venture off the chips-and-salsa beaten path with the primavera guacamole prepared with spring vegetables, mint and tarragon or an order of the rajas dressed in roasted poblano, pomegranate seeds, pepitas and almonds. There’s no reason to stay hungry. Go.