I can honestly say that people the world over have eaten and raved about my guacamole. I am fortunate to have friends from Australia to South Africa and England to Espanola (NM, that is!).
What makes mine different? Well…I don’t do mushy. For years, I couldn’t force guacamole down because it is always mashed into a goo the consistency of baby p…well…you know. So when I saw it done without mashing, I thought to myself–that’s the guac for me! Over the years I have refined the recipe, but it pretty much always includes things that are naturally in my kitchen because I use them for lots of different recipes.