When you sit down at south-city Mexican mainstay Pueblo Solis, you'll be offered guacamole before your drink order is taken. That's how good it is: Patrons come to the restaurant with avocados on the brain, and everything else takes a back seat to the chunky, salty, slightly tart green stuff. The guac goes best with Pueblo's housemade chips (served complimentary, along with a trio of salsas), but you'll be forgiven for scooping out some to top your enchiladas or chiles rellenos. But that's only if there's guacamole left by the time the main course arrives, and experience suggests that to be unlikely.