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Your classic guacamole is just avocados, lime juice, and salt.

If you have nothing but love for your avocados, and you take joy in turning them into guacamole, all you need is someone to share it with.

I've been touted for my guacamole. I'll stand by my method. People have asked me to come to their home and prepare it. Restaurants have asked me about it.

Sometimes for an afternoon snack, I'll get some tortilla chips and half an avocado, and I'll just eat that like guacamole.

The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.

I mostly eat plant-based, so give me an avocado or something, even late at night, and I'll be happy.

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.

If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.