Guacamole pounded in a molcajete

Rinse the onion, serrano chili and cilantro.

Pound the onion, serrano and cilantro with a big pinch of salt in the molcajete until pretty pasty.

Variation: without a molcajete, spread the aromatics on a tray and freeze for 10 to 15 minutes to rupture the cells before incorporating them.

Add the avocado and a touch of lemon or lime juice and mash it all together.

Keep it cold to slow browning; serve straight from a chilled molcajete, or to store, press plastic wrap right down on the surface to push out the air.

Crumble a little queso fresco over the top and serve with chips.