Restaurant-worthy guacamole is within your reach! I once ruled the guacamole cart at a lively tapas spot, crafting tableside guac until late into the night. It wasn't glamorous, but it taught me how to make incredible guac. The secret? Crushing onion, jalapeño, and garlic in a molcajete to release their flavorful juices, which blend perfectly with avocado. Nowadays, a zip-top bag and rolling pin work just as well. Over time, I've perfected the recipe with plenty of cilantro, lime juice, and…
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