Taqueria Guadalajara had a different vibe than the first two stops on our taco tour of the Mission. The biggest difference was that there were more hipsters. Despite that fact, we stayed. 
Sometimes guacamole has a watery texture, and I like it. That was case with the guac at Taqueria Guadalajara. The guacamole was fresh and cooling, with just the right ratio of fruit to heat, salt, citrus, and lilly family (garlic, onion). The pico de gallo was watery in a bad way, but the salsa verde was as light and fiery as the blast from an alien's ray gun. The chips were on the stale side, and made me long for the fresh tortillas at Rancho Grande.
Good guacamole is so different from bad guacamole, which is often marked by the addition of sour cream, blue and yelow dye, and sometimes has no actual avocado.
The good stuff is so rich, so fatty, it's no wonder the word "guacamole" comes comes from the Nuahatl for "testicle sauce."
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