Oh boy, where to start. But what is Guacamole? What is it good for? I think this thread seems to show avocados are versatile, indeed.
Basic, guacamole seems to be like pesto-- some people do this, some people do that, tradition says this. There is an olive pesto, tomato pesto “trapanese” etc. Eta, pesto is more a description of sauce, yes. Guac specifically is avocado.
You can put pesto on a BLT and it’s great, but same with… mushed avocado (guacamole).
There’s another sandwich at a sandwich shop I used to love with sliced turkey breast, bacon, havarti, whole grain mustard, mushed avocado on sourdough.
Some places puree avocado, sour cream, cilantro, and lime, put it in a squeeze bottle (maybe with a secret mayo addition) and call it a sauce. I guess that’s guacamole?
FWIW, I’m pretty sure the taco shop guacamole I grew up eating at Roberto’s and its clones in San Diego is pureed with tomatillos and onions.
When I make my own at home, all I add is salt, lime juice, and a dash of Tapatio.
Recipes vary but, as I understand it, a lot don’t have any avocado at all. There’s zucchini or gray squash blended in with oil instead.
Here’s what I remember reading a few years back:
I tried the recipe and, I have to say, it was pretty decent. It obviously wasn’t quite the same but it was very good in its own right. For something like a taco, I feel it’s much better as a condiment than real guacamole, as it’s lighter and tarter.
Yeah, I wouldn’t go for that by preference just based on texture alone (if I have a choice of course, obviously I don’t at a taqueria). I like my guacamole chunky, not pureed and smooth. Something visually a little more like this. I often prefer heavier and more unctuous to lighter and tarter 
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But I’m sure it probably tastes just fine and I wouldn’t doubt I’ve had it at a taqueria before.
Unless they figured out how to make squash turn brown within a couple hours of being exposed to oxygen the way avocado does, the stuff I’ve been eating is definitely avocado-based.
(PS: LA and San Diego might be next door neighbors, but they’re worlds apart when it comes to taqueria food.)
Yep. My sister used to treat me to taquitos at PB, and I (a young child) thought the green sauce was guacamole. It was really green taco sauce, but I loved it. Still do. (But I was a little disillusioned when I found out it wasn’t guacamole.)
Well, there’s green sauce and there’s guacamole, and you’ll find both of them at the same establishments in PB. The guacamole has tomatillo in it, but it’s still avocado-based. Green sauce, on the other hand, is tomatillo and jalapeno and it’s a lot thinner than guacamole, and usually comes in 1 oz. side cups or in a squeeze bottle on the table.
There’s also “avocado salsa”, an unholy marriage of the two which is best not discussed.
I would say that at the very least pesto needs to contain basil, olive oil, garlic, and salt. Anything you add beyond that is up to you, but those four are the foundation on which all pesto is laid.
According to the article:
Even the fake guacamole oxidized and started to turn brown after about 30 minutes.
This was green taco sauce (almost assuredly not that brand). I just thought it was guacamole because it was green and I was young.
‘Establishment’ might be a little generous. The taquitos were sold either from a cart or a kiosk. 
My first ever experience with wasabi, I was a kid who thought it was guacamole or similar. Ate a huge amount and nearly died (of embarrassment).
Around here (Chicago) you will sometimes see something called “avocado salsa” that is tomatillo-and-avocado based. Some may also be cut with calabacita (squash), but I’m not entirely sure. I’ll have to check next time I’m at the Mexican grocery to see what the ingredients are. It is much more soupy than guacamole. At this grocery, their house-made guacamole you can invert without it falling out of the container. With the avocado saldo, it’s going everywhere. It’s much tarter than regular guacamole and much lighter, similar to the faux guacamole, except actually containing some avocado.
And this is all separate from salsa verde (although, honestly, not a hell of a whole lot different, just with additional ingredients mostly.)
I missed the highlighted part of smapti’s post. I was commenting on the green sauce with the taquitos.
I’ve never encountered avocado-and-tomatillo sauce, either in San Diego or in L.A. IME, you got guac, or you got green sauce (without avocados).
Hopefully this link works. This is not the grocery I was talking about, but this is a similar product:
As I stated above, I’m not a real big fan of guac. But I make a killer one for others. Mashed avocado mixed with salt, lime juice, onion powder, garlic powder, minced cilantro, cayenne and chopped tomatoes. The way to keep it from browning while the flavors meld is to put it into a Gladware screw-top container, squirt lime juice over the top of it, then press a sheet of plastic wrap on top to eliminate any air next to the guac. Screw on the lid and stick in the fridge until needed.
I hated avocado growing up…in Florida. I moved to the west coast for college and had my first Haas avocado. Now avocados are a staple food in my house. In guacamole, salads, sandwiches, burgers, on toast with cured egg yolk, or with tomato, fresh mozzarella, and balsamic vinaigrette as its own salad.
In our local (PNW) Thai restaurants,* and sometimes Boba tea places, they sometimes have avocado shakes–no chocolate. It’s made with condensed milk. They are amazing! I was very sceptical before I tried it. I thought of avocado as strictly savory. Now, I’m open to try it sweet in anything that otherwise sounds good. I’ve heard of an avocado pie recipe, which I’m now curious to try.
*Interestingly, looking for recipes just now, they all call the recipe Vietnamese. So, maybe not Thai in origin.
Reading your post made me realize that the two things I ate yesterday, both take-out, was a burger with avocado and a taco salad (no bell peppers, extra avocado). Which literally had nothing to do with this thread making me think about avocado, it was just the way the day went 
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I don’t usually eat avocado at every meal, nor anything close to every day. But I do have some fairly often.
There’s a Japanese hamburger place near me that had an avocado/chocolate shake. I tried it once. I didn’t hate it, but it didn’t make me want to order it again.
Preach it.
Yeah, that’s green sauce, not guacamole, even though there’s some avocado in it. I love a good tomatillo sauce.
Yeah, I like it on anything especially fatty or is cooked already in a red sauce. Like I love it on al pastor tacos, for example. Or just straight-up carnitas.