At Des Moines restaurant Tacos Mariana's, the classic avocado-lime-cilantro mash is doctored with cucumber, Cotija cheese, and chiles -- the result is one of the best guacs we've ever tasted.
Warning: These tiny guys are kicky! In Mexico, they're called cola de rata (rat's tail) chiles, but in the States, they're usually marketed as an Asian ingredient.
Want to go all out and fry your own chips like at a Mexican restaurant? Start by Lining a baking sheet with paper towels. Cut a stack of corn tortillas into sixths. In a large heavy skillet or pot, heat about 1 inch vegetable oil over medium heat to 365°. Add tortilla wedges to hot oil in small batches. Cook until golden brown, 1 to 2 minutes, turning once. Remove from oil with a slotted spoon; drain on paper towels, then sprinkle lightly with salt.