Authentic Mexican Guacamole

Remove the top and bottom of half a white onion. Dice it finely, aiming for small, even pieces that will be easy to smash.

Finely dice one serrano chile. You can remove the seeds and membranes for less heat, or leave them in for more spice. The scratches on the skin indicate spiciness.

Remove the tough stems from a small bunch of cilantro and finely chop the leaves and tender stems.

Cut half a plum tomato into large chunks, removing the watery inner seeds. You want firm pieces for texture.

Add the diced white onion, serrano chile, cilantro, and the juice of half a lime to the molcajete. The lime juice helps to break down the ingredients.

Using the tejolote (pestle), smash the ingredients in the molcajete until they form a coarse paste. This releases their flavors and aromas.

Add the diced avocado to the molcajete with the smashed aromatics. Add a pinch of kosher salt.

Gently mash the avocado with the tejolote, incorporating the aromatics. Aim for a creamy texture with some chunky avocado pieces remaining. Avoid over-mashing into a puree.

Gently fold in the diced plum tomatoes and crumbled queso fresco. Tomatoes are added last to prevent them from making the guacamole too watery.

Taste the guacamole and add more salt or lime juice if needed. The salt enhances the flavors, and the lime adds brightness.

Garnish the guacamole with a few sprigs of cilantro and serve immediately with sturdy tortilla chips. The molcajete keeps the guacamole cool.