Guacamole is one of things that comes in a gazillion different variations and preferences. Not one tastes the same from one restaurant to the next.
Heat. Spice. Chunky. Smooth. Cilantro. Jalapeño. Onion. Roasted Corn. Lemon. Lime. You name it, people add it, people try it. And so should you. Experiment to your liking!
I'm sure there is some authentic base recipe, but the one I make at home is what I mimicked after eating at Cantina Laredo, Chicago, IL where the guac is prepped fresh at your table.
3-4 avocado, ripened,
1/2 jalapeño, diced small
1/2 small red onion, diced
1-2 cloves garlic, minced
(Or garlic powder 1/8 tsp)
Juice of one lime +\-
Tajin Classic Chile salt
Drizzle of olive oil
1. Prep the ingredients.
2. Combine in bowl or mortar and mash to the consistency you prefer.
Avoid brown discoloration of the avocado by rubbing with lime juice / lemon.
When storing the guacamole (should you have any left), sprinkle with lime juice, and tightly cover with saran wrap / plastic wrap directly on the guacamole.