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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.

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

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'm very unpopular for my dislike of this food, but I've never liked avocado. Everyone gives me so much flack for it because they tell me how healthy it is for me, how delicious it is. I don't like it, but it's not for lack of trying. I tried to like it, and it's just not my thing.

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.

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.

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.