Guacamole

An avocado should yield slightly to gentle pressure in the palm of your hand—not soft enough to bruise, but not hard like a rock. If it's too hard, buy it 1 to 2 days early and leave it at room temperature; if too soft, it's overripe and may taste mushy.

Guacamole is best served immediately, but you can make it up to 4 hours ahead if you store it correctly: press plastic wrap directly onto the surface of the dip to block air, and keep the avocado pit in the mixture. The lime juice slows browning but doesn't stop it entirely.

Brown spots are oxidation and don't affect the taste, but lime juice delays it. Add lime juice immediately after scooping avocado, press plastic wrap directly onto the surface, or place the avocado pit in the bowl—the pit acts as a physical barrier. Store in the coldest part of your fridge.

Yes—cilantro is part of the classic recipe. If you dislike cilantro, substitute an equal amount of fresh parsley or simply omit it, but that changes the character of the dish. Do not skip it expecting the guacamole to taste right without it.

Serve with warm tortilla chips as an appetizer or snack. It's also excellent on tacos, burritos, carne asada, fish, or alongside Mexican rice and beans at dinner.

No—avocado becomes mushy and discolored when frozen. Make guacamole fresh, or store it in the refrigerator for no more than 4 hours using the plastic-wrap method.