Want the best guacamole recipe? Hands-down, it’s this one I adapted about 20 years ago from Diane Rossen Worthington’s The Cuisine of California. I’ve used it ever since, to rave reviews. As my sister likes to say, “It’s seriously so good that it makes people faint!”
Assuming you use creamy, ripe avocados, you’ll end up with the most luscious dip or spread you can imagine. Adjust the cumin and jalapeño to your own taste, of course. We love to scoop it up with blue corn tortilla chips, but really, the possibilities are limitless. Use it atop any kind of taco. Serve it alongside warm scrambled eggs. Put it on a burger. Spread it on toast for…