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Dating back to the Aztecs, guacamole was called “ahuaca-mulli,” which means avocado sauce. It remained a regional specialty for decades and didn’t travel from Mexico to the U.S. until the early 1900s.

In a large bowl, mix onion and lime juice. Let sit 5 minutes. Add the avocado, mayonnaise, salt and cilantro, and mix gently to incorporate. Serve immediately with salty tortilla chips.

I made guacamole recipes from Aarón Sánchez, Enrique Olvera, Roberto Santibañez, and Bobby Flay. All four recipes resulted in a tasty dip, but some were more complicated than others. Even though it ...

My daughter whipped up this crazy fast guacamole last week, and before I could blink, she was serving it right in the avocado halves. There’s something so refreshing about those spur-of-the-moment ...