Avocado, pureed tomatillos, garlic and kosher salt. The tomatillos add tang and keep the avocados from oxidizing.

In addition to using guacamole as a dip, I like to use it to sauce for mild fish.

I use avocados, fresh diced tomatoes, minced red onion, mince jalepeno as well as hot sauce, lime juice, I usually do not use cilantro, but my little twist is ground toasted cumin seed - adds a little smokiness.

Arin - I love the idea of the tomatillos. Brilliant.

Oh I forgot. I use garlic too.

I use the same recipe you give, sans the jalapeno (I'm a wimp). It's soooo good - you definitely need the lime. And the kosher salt. And now I must go make some...

i'm a less-is-more gal when it comes to guac: avocado, lime, salt. maybe a bit of onion, rarely garlic, never tomato. i don't put chile in because i like to use it to cool off after other spicy foods.

I like to add a tomato -- chopped but whole (seeds and all), salt to taste, and a tablespoon or so of sour cream for a smooth and yummy consistency.

Diana Kennedy's recipe is my gold standard. My family's 2002 Thanksgiving was seriously disrupted by an argument between me (no lime, cilantro) and my sister (lime, no cilantro) about what constitutes good guacamole. This is the version of D.K.'s recipe that I make from memory now; it's in at least her the Cuisines of Mexico and The Essential Cuisines of Mexico

Pound these into a paste in molcajete/mortar/suribachi:

3 Serranos (much better than jalapeños)
1/4-1/2 cup minced cilantro
1/2 onion minced
scant teaspoon salt

Then:

2 avocados, halved and pitted.

Mash the two avocados into the paste. Leave big chunks for texture and variation.

Add as much additional cilantro, chopped, as you can handle, and some of the remaining half of the onion, chopped. DK also adds chopped tomato but I've been phasing that out.

I think the serranos bring a lot of the Fabulous that you might find yourself compensating for by adding the apocalyptically anathema garlic. The only thing lime is good for is keeping it from turning brown, but plopping a whole pit in the guac is also somewhat helpful there (superstitiously, at least). And anyway my guacamole never goes uneaten long enough to turn brown.

Also, for chips, make them fresh from corn tortillas, cut into wedges, then pan fried in oil and salted to taste. I like making my own for the variation in crispness that I can get.

In the pro-garlic camp . . .
it's nice to mash your small amount of fresh garlic with salt in the molcajete, so it liquifies and mellows

Pro-garlic here, too ...

I try to keep it clean, but with punch--when I have time and all the ingredients handy, I use

avocados
lime
garlic (about one medium clove per 4 avocados)
minced jalapeno
white onion
a little cilantro
a few dashes of green Tabasco
salt and pepper

If I have it around, I'll use a little cumin, and I've been meaning to try out the chipotle Tabasco for some smokiness ... In a rush, avocados, onion, Tabasco, salt, and pepper usually do the trick ... but it has to be a guacamole emergency.

Dave --

The chipotle Tabasco sauce is AMAZING. I can hardly keep a bottle in the house, as it gets used up so quickly. I have to go out of my way to get chipotle peppers, so it's a quick and easy way to get that smoky, earthy spiciness into any dish.

Now, how are people siding in the chunky vs. creamy guacamole debate? I actually use both....

I don't put garlic in mine +I'd never use that much onion. I have my own preparation which has taken years to perfect to my liking. But here's a guacamole recipe from a Mexican site. I've translated it for you! It uses garlic :(

GUACAMOLE EN MOLCAJETE
Ingredients:
2 ripe avocados
6 tomatoes
2 garlic cloves
1 onion
2 Tablespoons of cilantro
serrano peppers to taste
salt

Method:
Roast the peppers and the tomatoes. Grind the garlic with the salt and the peppers in the molcajete. Once well ground, add the tomatoes, the avocados and grind a bit more.

Decorate the guacamole by placing sliced onion on top and chopped cilantro.

MoM
Chunky-ish is my preference.. I mash avocado a bit with a fork.

It's all so similar. Any Guac is good guac in my book. I do think that lime ruins the taste and so does garlic. I also prefer green onions with a mix of the green stalk and white bulb. So....
1 avocado
1/2-1/3 good tomato
3 green onions
1/2 Jalepeno seeds and all
1st combine all ingredients except avocado with a little fresh ground salt
then add avocado and mix in a bowl with a pastry blender

My favorite (and always a crowd-pleaser) is Ina Garten's guac recipe:

4 avocados
1 sm red onion, diced
1 tomato, seeded + chopped
1 large clove of garlic, minced
juice of 1 lemon
Tabasco sauce (I've been using the chipotle Tabasco recently)
salt + pepper

I basically use the posted recipe, to consistent raves. I'll often use sweet onion, though, and probably lower the proportion of onion & tomato to avocado in the guac.

My other variation is, in a 2-avocado batch, to mash 1 1/2 avocados in with the rest of the ingredients, and then save the last 1/2 avocado, cubed, to mix in at the end to keep texture varied.

If you want the real Southwest Guac here's my way:

Avocados mashed w/ fork
Finely chopped white onion
Chopped pickled jalepenos to taste
1/4 cup pickled jalepeno juice (Critical!)
Juice of 1 lime
Salt & Pepper
1 clove garlic mashed

(NO CILANTRO!)

I say real Southwest way because I am in Texas.

Susan - thanks. Can you recommend any good Southwest cuisine food sites, or cookbooks?

How long will guacamole keep in the frig?

The best guacamole is simple, with subtle additions that can best highlight an aguacate's nuttiness and creamy texture without overpowering. For that reason, garlic never gets into my guacamole. Even if you use Diana Kennedy's or Rick Bayless's recipes, which both include garlic, it's important to note that Mexican garlic is very small and subtle, with a springy, green flavor, and a sweetness that is lacking in the garlic most commonly found in the U.S. That U.S. garlic is more suited to Italian or Chinese cuisine. In Mexico, guacamoles are as diverse as the recipes listed above, even more so when you start to think about avocado varietals (and here we are thinking the world begins and ends with the Haas!) Since I now consider guacamole as American as Apple pie, I will not bore you with "authentic" Mexican recipes, but suffice it to say I've seen everything from a dab of mayonesa, or olive oil, or roasted amarillo peppers, or red chile sauce added to guacamoles in Mexico. Don't balk at the mayonesa, homemade mayonaise is a work of art. But you always taste the aguacate. At my family get-togethers in Zacatecas, in central Mexico, the guacamole actually begins with 40 kilos of avocados! Once you get your mind around that, you can see that simpler is better. No tomatoes, just salt, key lime (sweeter than those large green limes so common here in the U.S.), pulverized fire-roasted serranos, and lots of chips(those are a very recent American introduction). Adding roasted and blended tomatillos creates another sauce entirely (in Mexico it's not considered guacamole anymore), it's salsa de tomatillo con aguacate, and it's perfect for open fire-grilled fish, or my favorite, carne asada or sinaloa-style mesquite slow-smoked chicken. Oh man, I have got to get back to Mexico!

Avocados need cilantro, always. I can't imagine guacamole without cilantro.

Well, I think we need to have a taste-off. And I think I need to be the judge :)
Oh---I'll need a pitcher of margaritas, too.

I agree with the cilantro. We don't use chilis either...prefer the pure taste of delicious California avocado. In fact, sometimes we just grate a little onion into the avocado and enjoy it with a little salt and pepper.

I know this is going to sound super weird, but at new restaurant here in town adds goat cheese to their quac and it is FANTASTIC!

This looks great, but I'm a little confused. You say to put the ingredients in a mortar and pestle (strictly speaking, you'd put it in the mortar, then use the pestle, but I digress), but then you say "stir gently, so as not to crush the ingredients too aggressively."

It's been a while since I've used a mortar and pestle, but it's basically an aggressive crushing machine. So why bother with it at all?

Oh, and you've made me hungry for some guac. I may buy some avocados on the way home...

I make mine very similar to yours as well and love it. Simple, flavorful and easy. I've had them with tomatoes as well and have enjoyed it but would agree over a short time it would more than likely become watery.

Nice post. Gives me something to think about and play with.

First, my feeling is that EVERY guac recipe is fantastic! Second, my recipe (the best, in my opinion of course) consists of the following: avocados, lime, garlic, cumin, roasted poblanos (not canned) cilantro and salt. Amounts vary according to my mood. Mash with a fork. Cumin is a key ingredient i would never omit from the guac. It contributes a wonderful warm note to the brighter flavors of the fresh ingredients. Try it and enjoy!

I stand on both sides of the argument. I either make guacamole with avocado and lime OR avocado, lime, cilantro, corn, tomato, scallions, garlic and canned chipotle peppers. I think both are delicious!

My secret is to use roasted garlic and a touch of worchestire sauce. They add a nice depth to the guac.

Avocado, lime, garlic, s&p all mashed together with a fork (I crush the garlic first). Sometimes I will add some tomato, shallot, and a red chile to the mix, but it really depends on my mood. Most of the time, though, I like to keep it simple.

I've never really met a guac I don't like except when people use a 'guac mix' so all of these are welcome - you can mail your samples to me and I'll taste test!

Call me crazy, but I use a pastry cutter to break up the avocado. I love the semi chunky texture it makes. I also use ancho pepper for it's smokiness.

A question: I know that a molcajete is recommended by everyone, most importantly Diana Kennedy, but in New Mexico everyone I know just uses their hands to achieve the right (read irregular and chunky) consistency. What is the opinion of anyone who has made it both ways, please?

I never used to put garlic in mine until I was in LA and a guacamole queen at the craft service table schooled me in my ignorance. Now I always mince up a clove. Delish!

I am anti-tomato when it comes to guacamole. I make mine very similar to the recipe posted but I usually add a little cumin and garlic.

Of course I am not opposed to tomato if you are doing some sort of "specialty" guac. My friend hosts a guacarita party - guacamole & margarita party/contest. I came in second place with my classic guac but have to say my favorite was someone's take on a cobb salad - gauc mixed with bacon, blue cheese crumbles, green onion and tomato.

My standard ingredient list has been: avocado, cilantro (a must), chile, lime, salt, red onion. Also, I will use a pinch of cumin in it as well – I bet that's a no no is someone's book! The last time I made guacamole, out of necessity I had to substitute shallot for red onion and lemon for lime. It was a revelation! Just a small change can make a huge difference in the outcome. I can't say that is my new standard, but I will give that combination another go.

I also love the idea of tomatillos. Will be trying that also! Fun! More reasons to make guac!

Yes to all of the above! And when I'm really lazy, I just chop up avocados and mix with my favorite salsa. Yes, that lazy! Love the molcajete. I like the way in feels in my hand and l like the connection to the past.

i'm an avocado, lime, salt girl as well.

Mine is basically the same as here, except that I use half lime, half lemon juice (when I have both on hand), and red jalapenos from my garden (I always freeze some so I have it). Honestly, I could guac with just lime and salt. Best. condiment. ever.

I usually do avocado, cilantro, jalapeno, white onion with (if I remember) some lime and diced roma tomatoes mixed in at the end. However, if anyone wants to make guacamole for me, i'm cool with any combo. Avocados are pretty much good any which way.

I prefer it really simple with a small amount of salt, onion, and tomato, and lime.

Can I just insert a gripe about all the places the sell grossly overipe avacados? It is especially annoying when all visible staff is actually Latino so *you know they know.* Bah.

i don't get the big obsession with guacamole. i mean, i get why people LOVE it---i love it, too---but people can get so picky about the ingredients. or i bring a bowl over to someone's house and people MUST have my recipe, or they assume my guac is good because i'm of Mexican descent, like it's a kind of magic skill. to be honest, i never make it the same way twice. about the only really consistent ingredients are avocados, salt, and citrus (usually lime, but occasionally orange juice). perhaps you can have a guacamole that is underseasoned, uses bad produce, or is too mushy/watery. but outside of those things, i have yet to taste one i didn't like. spicy, smoky, simple, complex, sweet: they're all good!

My secret ingredient for interesting and always-complimented guacamole - curry powder.

I have used a 1970's guacamole recipe for years and recently changed it due to my daughter's input. Instead of lemon juice, I now use lime. I add tomato, but am rethinking about using it. I made some yesterday and used ancho chili powder because I didn't have any serranos or jalapenas. I am going to try the serrano pepper the next time. I like Haas avocados, onion, garlic (tiny amount), sea salt, cilantro for sure, and lime, and will try a diced serrano. I agree that one should taste along the way.

And what about the chips? Of course there are so many small producers, but the plain chips with salt are the best. I really like ones with a coarser texture.

I like a lot of guacs, too... but personally I don't use cilantro and I don't think I'd ever use cheese or sour cream... I like to add a little Worchestershire sauce to mine... and I do use finely chopped tomato. Otherwise, my recipe is similar to the original post.

I like to caramelize my onions before adding them...its always a big hit!

Carla.... your guacamole sounds similar, if not identical to how I was taught to make it by my "Spanish" instructors. One was from Mexico City, one from central Mexico (the name escapes me currently), and one from Honduras. Personally I think a major contributing factor is the use of key limes versus limones (what we came limes here in the states) as well as the use of a mild garlic (or omit it altogether....)

Now I desperately want some guacamole!!

I'm in the "real Southwest" aka TX like Susan...but I've never heard of pickled jalapeno juice in guac?? I might have to try it and see...

My favorite recipe comes from a restaurant in San Antonio, TX, Boudro's on the Riverwalk, where I first fell in love with guacamole years ago. They make it table side and it's to die for (but I omit cilantro because I can't stand it). They also hand out the recipe, along with some others, on their website. I've made it so much I just eyeball everything and do it to taste. And always multiply by at least 2 or 3, everyone loves it.

Juice of 1/4 of an orange
Juice of 1/2 a lime
1 large Avocado seeded and scooped out of skin
2 tbs Roasted and charred Roma tomatoes diced
1 Serrano pepper, roasted seeded and diced
1 tbs Medium dice red onions
1 tsp Chopped cilantro
Coarse ground salt to taste (sea salt is best)

Squeeze juices into bowl. Add avocado and coarsely chop. Add onions, roasted tomato, serrano and cilantro fold into avocado mixture. Add salt (more is better). Result should be crudely chopped not mashed. That’s it.

For me, 2-3 avocados, 1 clove garlic, 1 habanero, red onion, 1 tomato, lime, and salt.

We use pipicha, when we can find it at the farmer's market, instead of cilantro.

I'm Salvadoran and we always put hard boiled eggs in guacamole. Not what my Mexican bf would consider guac but that's what I grew up doing.

Hmm. Apparently I'm an over-ingredienter! All this time and I never knew.

I tend to use 2-3 ripe avocados, a ripe tomato (preferably a ripe green one, seeds and juice and all), finely chopped onion, finely chopped garlic, a touch of serrano chilis, lime, cumin (essential), salt, a pinch of sugar, salt, and a spoonful of sour cream. It needs to marinate overnight to let the flavors blend.

Oh, and cilantro. Adding to that mile-long list of ingredients.:)

Avocado, lime, onion and garlic, jalapeno, cilantro, a bit of ground cumin and salt. I slightly adapted the America's Test Kitchen guacamole recipe once upon a time (bottom of the linked post), and that's the base I work off of. If I am making it for a crowd I usually measure out the ingredients, so I don't get too heavy on any of them, but if it's just for me and my husband, I free-style (and generally leave the jalapeno seeds in).

I've never understood the addition of tomatoes; it's just not something I care for.

i like mine chunky (we're talking diced avocadoes here), with red onion, seeded roma tomatoes, salt, lime, and cilantro (but cilantro is optional). i'll add olive oil, too, if i know i will not eat the whole batch at once (it seems to retard the browning).

and all of this is in my kitchen riiiiight now... hmm...

I love this string of posts! I have to say what I put in my guacamole is largely determined by the quality, flavor and ripeness of the avocados I have on hand! Not even all Haas avocados are created equal and some need a little more help than others, but really, any guacamole (although not a fan of the sour cream, mayo, or cheese additions) is wonderful!

Texture is important to me. It has to be chunky and creamy. I learned from the Texican women in my office to use a potato masher.

The best guac is only avocado, onion, and salt. And grate the onion instead of dicing it. It will change your life.

Never, ever, put cilantro or jalapeños in guacamole. Oregano and New Mexico green chiles, onions, garlic, salt, pepper, citrus ONLY. Thus let it be written. Thus let it be done. Also chunky.

I make a very similar recipe and find it to be the best. Though, I have been toying with the idea of changing it up a bit.

Mine is like Sara Kate's -- no garlic, definitely lime and cilantro.

As for tomatoes, they may pop up occasionally, but they are not part of the standard recipe.

Everything comes down to the quality of the ingredients -- how good and ripe the avocados are; how tangy and juicy the lime; the sweet hotness of the red onion. Indifferent ingredients make indifferent guacamole, but so it is with most efforts in the kitchen. These are pretty basic ingredients, but it can still be hard.

Isn't that funny. See, to me guac is not guac without plenty of garlic. Never in my life have I added onion. That just sits all kinds of wrong with me. I also HATE cilantro. The smell makes me nauseated!

I've never measured my ingredients, so I can't lay them out in a specific way, but I can tell you what I add.

Avocados
Lime
Salt
Crushed garlic
Ground black pepper

That's it. Very simple, super tasty.

Love, love, love guac! Simple and flavorful pretty much as posted. However, I am known among my friends and family for a fusion version I got from Michael Chiarello called Rock-a-mole... The avocado halves are seasoned with olive oil, fresh lemon juice, salt & pepper, then grilled... yes, grilled. Adds an amazing depth of flavor, then mashed with garlic, shredded basil, sour cream and parmesan. I also shred a little lemon zest into it. Not your traditional guac, but truly ahhhhmazing!!!

Try a Key Lime or as they call it in Mexico, limon.

I'm in the camp that feels that any guacamole is a good guacamole, and why bother with chips? I'd happily eat it with a spoon! I suppose I might draw the line at mayonnaise - why bother, when you're eating avocados!? - but I definitely like tomatoes.

That said, for me the essentials are very, very similar to the OP: 2-3 avocados, minced onion or shallot, minced garlic, chile (serranos are best, I agree, but jalapenos are much more easily found where I live), cilantro, lime and salt. I use the edge of a spoon to coarsely chop and crush the avocado while tossing it with the other ingredients, and I think that gives the best of both worlds in the creamy vs chunky debate.

I am from Texas and always make TexMex. I admit the addition of peppers makes a more complex flavor but I am a wimp about heat. I agree simple is best but I always mix a batch of homemade pico de Gallo and then I add that in my guacamole so it is cilantro, red onions and firm but ripe Roma tomatoes, all small diced. The Roma's are not overly juicy and seedy and do not detract from the flavor. I love fresh garlic but out of laziness I have found a little bit of garlic powder tastes just fine because it is not bitter as sometimes fresh garlic can be. Also, I prefer lemon juice over limes. Again, just my preference because I think lime juice is too bitter and does not give it as fresh of a taste. I prefer chunky avocado and never sour cream.

Makedesign's idea of using a pastry cutter to mix/chunk up the avocados is brilliant!

And tomatoes. No cilantro or jalapeños. Ever.

I am a fan of garlic, but to keep it from overwhelming anything, I roast it slowly in olive oil on a low heat skillet until buttery. Finely diced onion. Lime, but modest amounts. And a chunkier mix than pictured here. I dice the avocado, and stirring makes it creamy and holds the mix together. Cilantro is nicest, but still good without. I am also in the serrano camp. BTW the roasted garlic is something I picked up from Rick Bayless.

Leeds - I'm in Austin, Tx - a GREAT TX cookbook is "Homesick Texan" - it's a great website too.

How about adding some tomato ketchup for a tomatoey taste, without making the guacamole too watery?

This is a perfect starter recipe. All it needs to take it up to the next level -- 2 plump roma tomatoes and a small crushed garlic clove!

I also like to put in the avocado with the lime juice and salt first. I feel like it keeps the avocado fresher longer and brings out that guacamole flavor even more!

I've used coriander seed when I don't have fresh cilantro. Out green coriander seed fresh from the garden. I find it intriguing that there doesn't seem to be a singly authentic guacamole recipe. I do it differently based on how I'll be using it and what I have available. I've probably used every ingredient listed here at least once. I think it's great any way you make it.

A friend of ours from El Salvadore shared his family recipe with us. Oddly enough, it includes hard-boiled eggs and radishes alongside the typical ingredients. As he was preparing it, I was convinced it would be disgusting. But it's the best darned guac I've ever had in my life. And anytime anyone has it, they tell me the same. The biggest part is getting the salt just right: http://foodforthoughtlinds.blogspot.ca/2011/07/willies-guacamole.html

I'm a purist - I only want avocado, salt, and lime juice in my guacamole, possibly garlic. Tomatoes and cilantro are okay but really not necessary. I also can't eat onions because they make me sick, so I basically can only eat guacamole if I make it myself.

garlic, red onion, jalapeno, cilantro, lime, diced tomatoes, avocados, salt, and get ready for this, low fat plain yogurt. the yogurt (never more than two tablespoons) adds a rich creamy taste that is delicious. my aunts in Nuevo Leon (northern Mexico) use crema Mexicana in their guacamole and it is to die for. i use yogurt so as not to give in too much to my natural born Latina inclination towards everything that is a heart-attack waiting to happen.

Where's the garlic? Gotta have the garlic!

avocado, lime, salt ...team chunky here. I like to smash my avocado up in it's "shell" with lime and salt and eat it with chips or a tortilla. No plates or bowls needed!

They’re so great and I’m sure getting their comments would mean a lot to the blog owners, I gonna die even just thinking they’re visiting me in my little world

@SMIHILIST, Rich Bayless makes the best gaucamole. The recipe is very similar to the poster's.

Easy and fast recipe for Guacamole:
3 ripe avocados.
6 Fresh Chiles Serranos.
1-3 sprigs of Cilantro
1 Medium Onion White.
Salt to taste.
A few drops of lemon.
The secret here is a pinch of Garlic Salt or Powder.
Finely Chopped each of the ingredients separately, With a fork mash the pulp until very soft, add the lemon drops.
In a bowl mix all ingredients and serve in a Ceramic bowl or Molcajete.

http://es.wikipedia.org/wiki/Archivo:Molcajete_mexicano.jpg

Avocado.
Fresh squeezed lime.
A little chopped shallot.
One chopped serrano.
A couple dashes of Worstershire sauce.

YES.

The tomatoes and garlic seem to be missing from the recipe in this article!

Also- @ Sunnyblue: I would like to help you judge this awesome contest! What an excellent idea!

Gotta include lime! I have a prolific lime tree and when the limes get really ripe (they turn as yellow as lemons) they are so fragrant and almost sweet -- a perfect way to perk up the bland, buttery avocado. A small amount of minced onion, diced jalapeños, lime, salt, perhaps a few dashes of green Tobasco for sharpness, diced tomatoes added just before serving if I happen to have some.. Absolutely no cilantro, though.

Well of course I think mine is the best! I make salsa, tomato, jalapeno, garlic, onion, cilantro, lime juice and salt. All fresh. Then I diced avocado, squeeze more of the lime over it so it doesn't turn brown and then spoon in salsa until it looks right. I do not mash it up. I love the chunkiness of it. Yum!

Garlic. No cilantro.

Where's the garlic?? I use the same ingredients plus garlic and sometimes I'll substitute the lime with citric acid powder which gives it a nice tang without being too sour.

the secret is a tiny bit of mayonnaise and cumin.

I swear by Thomasina Miers' recipe:

½ red onion, very finely chopped

1-2 serrano chillies or other fresh green chillies, finely chopped

1-2 tsp Maldon salt (or any other flaky sea salt)

3 ripe Hass avocados

Juice of 1-2 limes

A small handful fresh coriander (cilantro), chopped

Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste.

Cut open the avocados, remove the stones and scoop out the flesh into the pestle (or into a large bowl if your pestle is small). Roughly mash the flesh with a fork, adding half the lime juice as you go.

Stir in the rest of the lime juice and chillies, coriander, red onion and tomato.

Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, you can add more lime juice or coriander.

I made this on Sunday with 2 chilis, two limes and two tsp of salt, but only ate about a third of it (was just cooking for two). I left it in the mortar and pestle and covered it with cling film, making sure that the film was in contact with the entire surface of the guac. We took it out of the fridge yesterday and it was still bright green, but the flavours had really developed. I have been using this recipe for a couple of years and this was the best it had ever tasted.

A lucky accident, or an improvement to be repeated?

three avocado
1 lime
1 clove minced garlic
1/2 small tomato
chopped videlia onion
a bit of cumin
salt to taste!

I love my guac super chunky. mmmm

I always add a dash of curry powder - sounds crazy but it really adds to the delicious flavor

While I don't do it all the time, I find that a splash of tequila adds a little something to my guacamole: Tequila Lime Guacamole.

Don't forget that a few dahes of your favorite beer is always a welcome addition to any guacamole.