The summer before my senior year of college, I worked at a trendy Latin tapas restaurant. Our claim to fame was tableside guacamole, so I spent some of the hottest nights of the year wheeling a heavy cart around the dining room making fresh guacamole from scratch. It was the worst job I’ve ever had…but I learned how to make really good guac sauce. It all starts with one crucial step: breaking down fresh aromatics like red onions, jalapenos, and garlic to release all their flavors. At the restaurant, we used the traditional moccajet, but a simple zipper and mesh bag works great too. From there, mix with two ripe avocados, fresh lime juice, lots of cilantro, and my secret ingredient – tagine! – For a creamy, chunky sauce with a bright, spicy flavour. Of course, the best guacamole is the one prepared the way you like it most, so feel free to modify this recipe to suit your tastes. ♡ Happy smashing!