There is a very important textural thing to guacamole -- we never really mush up the avocado. You want to feel everything." He crushes only enough of the avocado to warrant it consideration as a dip rather than a salad, but leaves the rest of the cubes intact, bathing them in the vividly flavored chile sauce, "a bit like salad properly dressed in vinaigrette

Roberto Santibañez' Classic Guacamole

Makes about 1 3/4 cups

• 2tablespoons finely chopped white onion
• 1tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
• 1/2teaspoon kosher salt, or 1/4 teaspoon fine salt
• 1/4cup chopped cilantro, divided
• 1large or 2 small ripe Mexican Hass avocados, halved and pitted
• A squeeze of lime, if desired

1. Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
2. Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.

https://food52.com/recipes/18251-roberto-santibanez-classic-guacamole