We know you’re probably passionate about your go-to guac recipe—but we’re here to tell you that this version from Mexico-born chef Roberto Santibañez’s might overthrow your current favorite.
The secret to his version? You mash what you normally keep chunky, and you keep chunky what you normally mash. So, grind the flavoring agents to a paste (cilantro, onion, and serrano chile) using a mortar and pestle, and then gently mix in the chopped avocados. With light heat from the serrano and brightness from a hit of lime juice that coats the medium-sized chunks of creamy avocado, this classic dip is a surefire crowd pleaser.