What Chef Roberto Santibañez wants cooks to realize about guacamole is this: "There is a very important textural thing to guacamole -- we never really mush up the avocado. You want to feel everything." GET THE RECIPE ►► https://f52.co/2YGkgt9WANT MORE GENIUS RECIPES? ►► https://f52.co/2QlEHJ1Makes: about 1 3/4 cups Prep time: 15 minIngredients:2 tablespoons finely chopped white onion1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt (or to taste)1/4 cup chopped cilantro, divided1 large or 2 small ripe Mexican Hass avocados, halved and pittedA squeeze of lime, if desiredSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.