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The real secret to guacamole is that you use exactly the elements that you need, which is cilantro, onion, tomato, and jalapenos. And, of course, avocado.

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.

Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.

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.

Avocados that haven't fully ripened will lack the big flavor you want for your dip.

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

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

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.

It's all about salsa with grain chips, tofu, turkey slices, hummus, and coconut water.