According to executive chef Ivy Stark, the key to Dos Caminos' award-winning guacamole is California-grown Hass avocados (sometimes marketed as Haas), which have the creamiest texture. So that it's extra-fresh, it's prepared tableside using a lava-stone molcajete, but a large mortar-and-pestle will also do.
2 tbsp finely chopped cilantro leaves
2 tsp finely chopped white onion
2 tsp minced jalapeño or serrano chilies, seeds and membranes removed
1/2 tsp Kosher salt
2 large ripe avocados, preferably California Hass, peeled and pitted
2 tbsp cored, seeded and finely chopped plum tomatoes (1 small tomato)
2 tsp freshly squeezed lime juice
Step 1: In a medium-sized bowl, use the back of a spoon to mash together 1 tbsp cilantro, 1 tsp onion, 1 tsp minced chili, and salt against the bottom of the bowl.
Step 2: Add the avocados and gently mash them with a fork until it's creamy but still slightly chunky. Fold the remaining cilantro, onion and chili into the mixture. Stir in tomatoes and lime juice. Taste and adjust seasoning as needed, and serve with a basket of warm corn tortilla chips.