The secret to great guacamole

I discovered the secret to great guacamole while dining at a Mexican restaurant called Dos Caminos. The restaurant’s snazzy trick was having the waiter made the guacamole at your table. He mashed all the ingredients together with a big mortar and pestle. And I noticed he used lots of salt and lemon juice, or was it lime juice … can’t remember, but I prefer lemon. Salt makes bland guacamole fabulous. Not too much or it gets a bit too … salty. It’s best to add a little at a time, with lots of taste testing, until you get it just right. And do me a favour, serve it with plain corn chips, not the cheesy ones, and definitely not the high-energy variety – they’re just plain wrong.

RECIPE: GUACAMOLE

2 ripe avocadoes

1/4 minced red onion

Tabasco to taste

lemon juice to taste

salt to taste

METHOD: Mash the avocadoes, stir in the minced red onion and Tabasco. Add a few splashes of lemon juice and a few grinds of sea salt. Taste. Add more lemon juice or sea salt until the desired level of nirvana is achieved.