Properly handling the avocados and flavorings yields the most flavorful guacamole with the best texture.
Pounding the aromatics with salt into a paste results in a finished guac that's noticeably more flavorful.Guacamole is one of the earliest foods I remember eating. My mother would make a batch heavy with tomato and onion every time we had a potluck event at my school. I'd head straight to it, knowing that it'd soon be finished off by others if I didn't get there first.
These days, it's more often than not flavored with additional ingredients like onion, lime juice, cilantro, perhaps a bit of tomato or garlic, though opinions can run hot about which add-ins are or aren't acceptable. Recipe variations abound, some that include tomatillo, avocado leaves, crema, pipichas , toasted and ground jumiles , and fruits like peaches.
The bottom line is that there is no one right way to make guacamole. The recipe below produces a flavorful dip, but it's just one version. It's worth experimenting with ingredients and ratios on your own, adjusting and modifying this recipe as the mood strikes.
With some aromatics—say, onions—even after you release the contents of its cells, chemical reactions must take place between various components before characteristic onion aromas can develop. By chopping and incorporating the aromatics directly into the guacamole, you're doing yourself a disservice flavorwise as many of the flavorful compounds won't get released until you start chewing—some may not even get released at all.
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