To Savannah, guac is not just a snack or a side—it’s the main event. “I eat it for breakfast, lunch, and dinner,” she says. “I pair it with a Savanita and I’m good to go on a weeknight.” Her take on Texas ranch water, the Savanita combines tequila, lots of lime juice (always fresh, never bottled), sparkling water, and ice. As for the guac, it’s nothing fancy—and that’s the beauty of it. All you need is avocado,
