This is my base guacamole recipe...
5 ripe avocados
2 clove garlic, pressed
2 tsp ground cumin
2 ripe medium Roma tomato, chopped
½ Cup minced onion
¼ Cup chopped cilantro
2 Tbsp fresh lime juice
Salt and pepper to taste
And here's how I do it...
Split the avocado, cutting and twisting them apart.
Did I just cut through that seed?
The easiest way to remove the seed is to just give it a good thump sinking your blade deep into it. Then twist and the seed will pop out. Keep in mind you don't want to miss on this step and take off a finger...
Next, scoop out the avocado skins and mash the flesh in a bowl.
After pressing in the garlic and adding the cumin, juice a lime. I usually only do one lime, it'll typically give you + - 2 Tbsp of juice.
Also add your onion. Today I grated my onion instead of chopping or dicing it.
And don't forget the tomato. They're always nice.
Taste it!
Then season. Usually a 3-4 second pour with the salt shaker, and about 80 cranks on the pepper mill for me.
And if you notice... I have no Cilantro! Crap.
Brb, I'm off to the store...
Lookie Lookie what they had at the store.
Riding the crest of a wave breaking just west of Hollywood.
Ok So throw some chips and grated cheese into a Dutch Oven... 
Apply some heat. For Nachos, it is probably best just on top since you just want to melt the cheese. Takes no time at all to get it all melty.
Top with chopped Onion, Avacado, Tomatoes, Sour Cream and Salsa Verde.
Dice a Shallot
Add minced Garlic and several ground Chipotles and a touch of Crushed Red Pepper.
Smash an Avacado into this mixture.
Fry 1 lb fresh veined and shelled Shrimp with Garlic and Kosher Salt and fresh cracked Pepper to taste.
Top Whole Wheat Tortillas with Garlic Guacamole, Garlic Shrimp and the cheese of your choice. I prefer the fat free sharp Cheddar.
