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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.

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.

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

My sister's fish tacos are out of control. I'd give her a restaurant if I were a gazillionaire.

Beans are a real go-to for me.

I couldn't have cared less about Gucci when I first went there - but soon after I arrived, I cared a lot.

I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.

Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.