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Via LA Magazine

Voted The Best Guacamole Recipe, Period by LA Magazine

Petty Cash’s Famous Guacamole Recipe; Yields 4
1 Serrano Pepper Seeded and Finely diced
1/2 red onion
1 TBSP of Cilantro
1 lime
2 Large Hass Avocados (The secret ingredient to Petty Cash’s guacamole, exclusively from the Farmer’s Market at Polito Farms)
Kosher Salt
For the Pico de Gallo
2 Vine Ripe Tomatoes Chopped (Petty Cash uses Wong Farms Tomatoes)
1/2 White Onion, Diced
2 TBSP of Cilantro
1 Lime
1 Serrano Pepper Seeded and finely diced.
Kosher Salt



For the Guacamole:
Slice the avocados in half lengthwise by cutting down to and around the pit. Once you have cut all the way around the pit, twist and pull the halves apart. If the pit sticks in one side, they can be slippery and hard to get a hold of. We carefully embed the knife in the pit and give a twist to free the pit from the other half. With a spoon scoop out the avocados and place them into a bowl or a Molcajete. Mash the Avocado gently the avocados should remain chunky, add Lime juice, serrano peppers, onions, cilantro and Salt to taste.



For the Pico de Gallo:
Combine tomatoes, onion, peppers, cilantro, lime juice in a bowl. Gently toss together. Add kosher salt to taste.
Mix the Guacamole and garnish with Pico de Gallo on Top.
Add Toasted Pepitas on top so to get a crunchy texture.


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