Good cooks and herbalists treasure—and use—a tool that’s been around for millenia.
Serves 4 to 6
Guacamole is best prepared just before serving. If you are making it in advance, place the pits in the dish with the guacamole, which will help keep it from turning dark. (Or chop and blend everything except the avocado in advance, then stir in the avocado when you’re ready to serve.) Nowadays, in many trendy Southwestern or Mexican restaurants, guacamole is prepared at the table with a molcajete y tejolete.
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