The summer before my senior year of college, I worked at a trendy Latin fusion tapas restaurant. Our claim to fame was tableside guacamole, so I spent some of the hottest nights of the year schlepping a heavy cart around the dining room making fresh guacamole from scratch.  It was the worst job I ever had...but I did learn how to make a damn good guac. It all starts with one crucial step: smashing fresh aromatics like red onion, jalapeno, and garlic to release all of their flavor. At the restaurant we used a traditional molcajete, but a simple zip-top bag and rolling pin work great too. From there, mix with 2 ripe avocados, fresh lime juice, lots of cilantro, and my secret ingredient –Tajín! – for a chunky-creamy dip with bright and spicy flavor. Of course, the best guacamole is one that’s made how you love it most, so feel free to adapt this recipe to suit your tastes. ♡ Happy smashing!