Well, now you do:
"El Yuateco chile habenero sauce graces the table in a small plastic bottle, and suddenly the homemade tortilla chips arrive, warm and nearly gleaming from their dip in hot oil. Two salsas accompany the chips: a rich roja and a rather hot avocado verde, a concoction I've not tasted since dining at El Farolito on 24st and Mission in San Francisco's sprawling Mission barrio. This dip is nearly a guacamole: a smooth, spicy, and decadent ramekin of heat-infused pureed avocados. A basket of freshly quartered limes arrives with the complimentary chips and salsa. A Negro Modela ($3) completes the preparation for the main courses."
