Guacamole

Everyone has their own personal feelings about guacamole - chunky, smooth, spicy, mild, etc. I like to keep mine simple, based on my father's own famous recipe (present at almost every family event or holiday). The real key to my guacamole is my trusty molcajete, Alfonso. The toughest, unripe avocados fall at his feet begging for mercy. 

If you're stuck using a regular bowl (it happens), I recommend using a fork, a little bit of mayo, and definitely be sure that your avos are ripe.  I highly encourage you to play around a bit and figure out your own preferred proportions, but here's the general idea.

Guacamole
2 medium cloves of garlic, diced
1/4 tsp. chili powder (I prefer ancho chili powder, which tends to be smokey and mild)
1/3 - 1/2 yellow onion, diced
2 avocados
1/2 tomato
juice of 1/4 lemon

Tools:
molcajete
spatula

- Add garlic and chili powder. Mash together.
- Add onion and mash.
- Pit avocados and spoon out into bowl. Use a spoon to break into about 3 large, rough pieces.
- Mash carefully to desired consistency. Use spatula to scrape off the pestle and loosely fold the ingredients together.
- Add tomato and squeeze the lemon over the top. Use spatula to mix together.

If using a bowl and fork:
- add and mash the avos first, then mix in garlic, onion and tomato
- use garlic press and mince onion more finely
- add lemon and a small tsp. of mayo
- add and mix in the chili powder last