At a cooking class in Puerto Vallarta I attended earlier this year, we learned to make a traditional guacamole. Just a handful of fresh ingredients yield a perfect balance of flavors that make it hard to stop eating; I know it by heart now and make it all the time.
3 fresh Haas avocados
1 Roma tomato, finely diced
1/2 white onion, chopped
1/2 cup cilantro, chopped
1 jalapeño, finely diced
1 lime, juiced
1 teaspoon Kosher salt
Cube avocados and add to a large bowl or molcajete. Lightly mash the avocados leaving as chunky as you like.
Add in diced tomatoes, chopped onions, chopped cilantro, diced jalapeño, lime juice and salt. Fold ingredients until incorporated.
Top with crumbled queso fresco and serve with chips or sliced radishes.