Guacamole by Jonathan Waxman: Get a molcajete and smash cilantro, jalapeno, and onion until it turns into a slurry, almost like a soup. Then dice the avacado - don’t smash it. Put it in a bowl and put the slurry on top. Just add in sea salt and put a little lime juice on top, and that’s it.
Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and peper to taste. Mix everything together and let sit overnight for flavors to meld.