Frontera Grill guacamole

Use soft avocados that give under firm pressure at the narrow stem end, which softens last; hard ones take five to seven days to soften.

Cut around the pit starting at the stem end, twist the halves apart, and remove the pit by lodging the knife heel in it and twisting.

Scoop the flesh out of the skin in one scoop.

Season with salt and just enough lime juice to perk up the flavour, no more than half a lime for three avocados; extra lime does not keep it from darkening and kills the avocado flavour.

Mash with a potato masher, keeping chunks; mix in the lime and salt with a spoon and taste.

Finely chop a serrano chili with seeds and veins, a tomato into small pieces, white onion and fresh cilantro.

Rinse the chopped onion under cold running water to take away the strong flavour and crisp it; shake off excess water.

Mix everything into the avocado mash, taste, and add more salt for the added vegetables.

Scrape into a bowl and serve with tortilla chips.