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

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.

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.

I have an avocado tree at my place in Los Angeles - it's the smoother-skinned one, which tends to be a little stringy. Often the birds or raccoons get the avocados before I can harvest them. I have figs, too, which are great with prosciutto, of course. I have limes and lemons, which I use to make lemonade.

My dad grew up with an avocado tree in his backyard. My entire family, my wife and daughters, they love avocado. I may well be allergic. It makes me physically sick.

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

You can't sow an apple seed and expect to get an avocado tree. The consequences of your life are sown in what you do and how you behave.

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