I’m a guacamole snob. When I see recipes that call for adding mayo or sour cream to the mix, I’ll admit, I bristle a little bit. To me, the best guacamole is all about balance, about perfectly ripe avocados that are buttery and creamy in their own right, accented with a few choice ingredients that highlight the flavor of the avocados without overpowering them. The texture, too, is important – you want a bit of structure and chunkiness, not something blended to baby food-like smoothness. This is really best in the summer when you can get great fresh tomatoes, but I’ve had good luck with hydroponically-grown stem tomatoes in the off season – just use the very best tasting tomatoes you can find. The cilantro is optional, but highly recommended – and I know that some people truly have issues with it, but I’ve had more than one cilantro-averse friend tell me it didn’t bother them here.

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