Friday, December 30, 2011

Your Purchases Help Small Farmers

Your purchases through the Avocado Diva helps in more ways then one:

  1. You help the small farmers and ranchers that we source from - who often cannot sell their rare and unique avocados (the big packing houses only buy Hass - in general).
  2. Many of these small farms rely on their own family members to pick, weed, water, and do the daily labor - the Diva buys direct from many small farms - and has personal relationships with these families, their kids, the dogs, chickens, cats, etc. ;-)  
  3. Some of the smaller farms cannot afford to top-off and convert their old trees to Hass - (thankfully!) - but there is not many ways for them to sell the old-types of avocados - they are delighted when they find out the Diva buys the fruit and ships to you. 
  4. You help save old and rare avocado trees.
  5. Your purchases help keep the biodiversity of the trees going.
  6. You bring Christmas hope -- read on...
This Christmas the Diva bought avocados from 12 small farms and ranches all around the area of Moorpark. Two of the families she purchased from are facing severe financial hardships. One farm is run by a lady rancher who went through a divorce - I honestly don't know how she will hang on to her ranch all by herself -- but she is trying. 

How can you tell a ranch is in distress? You can tell - by the cars and trucks parked on the road with "for sale" signs. By the weeds between the trees. By the fading color on the house/barns and out-buildings. By the fact that they are out hand watering trees (meaning they can't afford to repair the hoses that they coyotes chew through). 

You can tell because the kids are out picking fruit, and raking leaves, and swinging hoes to knock the weeds down. Usually you would see field workers (often Hispanic men) doing these jobs - but if there is no money -- its mom, dad and the kids (who often look like they are having a lot of fun - actually!).  

Twice I went back to one specific farm to buy delicious, huge, beautiful Bacon avocados. The father and (adult) son were very happy to get the phone call from the Diva that she needed MORE avocados (the orders just kept pouring in!).  They were SO proud of their fruit -- and took the Diva and her 2 helpers way back into the orchard to see more weird and unusual trees -- with some AMAZING fruits that I hope we can buy in January or February when they are ready! 

They are so excited (the farmer and his son) that we appreciate and want their old style fruit. They have been told they need to top these old trees and graft them with Hass -- but they don't have the money to do that.  I am glad to get this unique fruit -- and appreciative that the money might help them.  

It is pretty humbling to buy the avocados - and hand the men an envelope of cash -- which they quietly pocket. I hope it helped them have a little bit more peace on their Christmas day and sparked hope for the coming new year.

Best wishes to YOU and to YOUR family during this holiday season. Thanks for helping. 

Thursday, December 22, 2011

Happy Holidays -- Eat Your Cake and Enjoy It Too!

Yummy Goodness - at less than 1/2 the calories of butter, cheese, mayo...
It's almost Christmas - it's already Chanukah, soon it will be New Years - so Happy Holidays everyone! Why not celebrate with some delicious, healthy, nutritious California winter avocados? Here are some AMAZING statistics on how you can indulge - and still reduce the calories!

This is from the California Avocado Commission's web site (
The Avocado Diva has a BUNCH of recipes on her website too -- using beautiful winter avocados in fruit salads (with pomegranates, persimmons), a darling Christmas Tree made out of avocado slices and ideas on how to bake using avocado as a substitute for some of the butter, oil and eggs.

Please visit here to check them all out: Recipes

Happy Holidays friends and enjoy your avocados!!!

Saturday, December 17, 2011

Winter Avocados Make A Light Fruit Salad

Winter Fuyu Persimmons and Winter Avocados (Bacon featured here) along with
California nuts make a unique and delicious fruit salad. 

In California - we are lucky enough to even have farmer's markets in the winter. In December - we can get beautiful fruits - like winter avocados, Fuyu persimmons and all kinds of nuts. With the Diva's basket full of these delicious items - she "tisket - a - tasket-ed" home last night from our local farmer’s market and put a beautiful salad together. 
This would make an AWESOME salad for your Christmas, holiday or New Year’s party!
This is a unique way to make a real “FRUIT” salad using the lighter tasting avocados. The sweetness of the persimmons goes so well with the creamy taste of the winter avocado – and the crunch of the nuts. Then top with a light vinaigrette made of champagne – YUM! Unique and delicious! So colorful too.
These are ALSO the same items she shipped out to some of our lucky customers during this past week. Diva club members are getting winter avocados (that are often lighter, more fruity than the oil-filled summer varieties). They make GREAT fruit salads. She often ships our customers "rancher's freebies" - like lemons, grapefruits, pomegranates or in this case, persimmons! 
If you’re still looking for a unique holiday gift – why not send avocados, a gift certificate or (best of all) – sign up for our “Avocado of the Month” club (the Diva Club) and get ALL of our avocados and California fruits through out all the seasons.

I hope your holidays are full of green – green avocados!  Merry Christmas from the Avocado Diva. 

Wednesday, December 14, 2011

Cute 'Cado Christmas Tree

Are you busy at this time of the year?!  Yes?!  So is the Avocado Diva! We are shipping out heritage avocados ALL over the country. Love that people are so hungry for our Moorpark (and Somis and Santa Rosa Valley) avocados. 
So while we are busy shipping -- here's a recipe from the Hass people -- seems pretty easy and fun too. 
So excuse our lack of blog posts -- and for this "cheater" blog - of simply reposting their recipe -- but we gotta get back to shipping. 
If you want avocados for the holidays or wish to ship some sunshine love - please visit the Diva's elves at NOW to place your order. It's almost the "big day". 

Monday, November 21, 2011

Avocados for Thanksgiving?!

Winter avocados and late-season Hass avocados make a great addition to your Thanksgiving table. Zutanos and small Bacon's are just ripening - and can add color, flavor, creaminess as well as loads of protien, vitamins, minerals and much needed fiber to your traditional turkey dinner. 
The Diva suggests you think about adding avocados like this:
(a) - add to your salad for extra fiber
(b) - make a delicious, healthy cream for the top of your pumpkin soup
(c) - create a healthy mousse with nutmeg & avos for a light dessert
If you want to be really "out there" with avocados - you can mash them up and add to your mashed potatoes! They add a delicate flavor (and they make the potatoes green! -- maybe a better idea for the day after Thanksgiving... ;-)
Add avocados to your Thanksgiving feast!
AFTER Thanksgiving - adding some slices of Zutano, Bacon or a late season Hass to your turkey sandwich really ups the deliciousness factor PLUS can help with your digestion the day after! 
Speaking of digestion - a tea made from the leaves of Mexicola avocados can help your liver and kidney de-tox from a "big holiday" of eating and drinking. 
For more info on heritage avocados (Mexicola, Zutano, Bacon), recipes, and avocado leaves for tea - please visit

Thursday, November 10, 2011

How to Ripen an Avocado


Now that you know Winter Variety Avocados are on their way (Zutano, Bacon, Fuerte - YUM!) here is the answer to the most common question the Avocado Diva hears:
"How do I ripen my avocado?"
Ripening Tips for Avocados:
(1) you CAN refrigerate them (in the crisper is best). Don't do it for too long (no more than a week or 10 days at max). This will extend their life. NOTE: commercially grown fruit is often given a "gassing" to ripen them before they go to the store. It's not harmful, but it will effect the length of time they can stay in a fridge. Whereas if you get them from the Diva or a Farmer's market or your neighbor - they will last longer.
(2) To ripen put on the counter in a cool, warm place (not hot).
(3) To ripen faster - put fruit together (several avos, or add apples/bananas to the bowl). They give off a chemical together that ripens themselves faster.
(4) To ripen FASTEST - put in a thick sided cardboard box or heavy paper bag (double a Trader Joe's bag, for example) - and add a big bunch of YELLOW bananas - fold it closed (staple it) and put in a warm, dry spot (like a sun ray!) The Diva has been able to ripen avocados for dinner that way... (not always -- but sometimes!) At the MOST they will ripen from rock hard to edible in 2 - 3 days.
The Diva ships you avocados RIGHT from the tree - so they DO arrive priority mail - very hard still.  We also ship a detailed instruction sheet on how to ripen them (so you can choose - to ripen them all at once -- or "string them out" over a few weeks and enjoy your avocados for a long time!)  We also send you a special "Diva ripening bag" to help you get started.  Why not order a box today? Or better yet, join our "Diva Club - and help save Heritage Avocado Trees - plus be the FIRST to get the best of the best for that month.  We love our Diva Club Members!

Tuesday, November 8, 2011

Winter Avocados ALMOST Here...

Winter Avocado Variety: Fuerte - Delicious! 

Did you know there are "summer" avocados and "winter" avocados? They are an interesting fruit -- with over 500 varieties in California alone. There are over 1,500 kinds world wide. 
Most people only know about the "classic" summer fruit -- Hass.  (It's pronounced like it's spelled folks... my kids feel like they get a pass on a cuss word...) 
ANYWAY - right now, in November, we are between the two seasons. But soon -- like in the next 10 days or so -- the first of the winter fruits will start to be ready for pick'n. 
Here is what will become available soon:
First - Zutano
Second - Bacon
Then - Fuerte
These are classic, thin skinned, "green", winter varieties. They start out with little oil - so they are lower in fat and calories - perfect for salads and to whiz up in the blender for protein filled smoothies or frothy desserts (add milk and sugar).
As the season progresses into January and February - they gain more and more oil and flavor.  I personally LOVE Bacon avocados - they are a large, beautiful, light green flesh that makes for perfect slices - and delicious sauces too!
So keep your eyes out for Winter varieties soon.
If you find California Hass or Lamb - they are VERY late season and will be REALLY FULL of oil -- maybe even starting to turn (e.g. - they can get rancid!) -- so taste test them -- and if they are good - CHOW DOWN! They will be super rich!
(P.S. -- Most of the avos in the stores are now from Chili and Mexico -- scrawny little things that have shipped a long, long way in not the best conditions (sometimes).  So be patient -- and wait for the cream of the Winter crop!

Wednesday, November 2, 2011

Rattle Snakes - Bow Chicka Wow Wow

Photo by Plato Skouras - Happy Camp Canyon, Moorpark, CA
Check out this amazing and slightly creepy snake couple. Then watch the video link below. It was taken by my neighbor this past weekend while he was riding his bike in Happy Camp Canyon - a local trail here in Moorpark. (Less than 3 miles from the Diva's headquarters).  Happy Camp is surrounded by -- gulp -- AVOCADO ORCHARDS! 
(P.S. - watch second 38 when they REALLY get into it! - Ugh!!)
The snakes are either 2 males fighting and marking their territory. Or they are a male and female - well - doing what males and females do. He said he didn't get close enough to find out what their genders were. (Can you blame him?!)
Back to me and my needs - as the Avocado Diva -- I am always walking through orchards with ranchers - looking at trees and fruit. And - I am terrified of snakes. I always wear "hardy" shoes - but now I am getting some tall boots. Boots that cover my ankles. And most of my calves. Shudder.  
Just yesterday I was tromping around an orchard in Somis. (Thank GOODNESS we picked yesterday - these Santa Ana winds are TERRIBLE on heritage avocados - the winds knocks them into each other and rips their thin, non-bumpy skins causing scars. The fruit is not harmed, but they don't look as pretty).
So I asked the orchard owner (in a nervous voice) --- "Well -- ever see snakes?". She answered "Nope - been here over 21 years - no snakes!".  In less than 10 minutes - we saw 2 red tailed hawks flying over us --- fighting -- over a snake in one of their claws.  GREAT. 
Less than 10 minutes after that, I spot -- you guessed it -- a snake.  "Huh!" says the rancher.  "You probably called it out - by mentioning a snake."  GREAT. (It was a black racer - not a rattler. And it was dead. But still -- it was a snake. Shudder.)
Anyway -- snakes are part of the Diva's world -- she'll do just about ANYTHING to help save our heritage avocado trees. But she'll be doing it with boots on from hence forth. 
(No snakes were harmed in the making of this blog post. However, the red-tailed hawks - they chowed down on one - after ripping into two pieces - high above the Diva's head in that orchard...) 

"Snakes. Why does it have to be snakes?" -- Indiana Jones AND the Diva both quote the same thing...

Monday, October 31, 2011

Jack O 'Cados

Zombie - those are some lovely brains to eat!

Did you know the original Jack-O-Lanterns were probably made out of turnips (in Europe)? Pumpkins are a Native American squash - so when our fore-mothers had to make do in America, you know they probably just looked around and found something easier and cheaper here.  I can just hear a New England (harried) mother saying "Josiah! Don't waste my good turnips on that foolishness! Go get one of those ugly orange things that grows in the forest and use that, for goodness sake!!".  
Anyway -- being a good, North American (harried) mother -- I did a similar thing with my children this weekend.  We had a bunch of local avocados that I was saving to use on top of our chili (our neighborhood has an annual street party, with a chili potluck). So we made some "jack o lanterns" out of a couple of those avocados!  What fun. 
At the party -- we cut out the "Jack O 'Cados" zombie brains -- and ate them on our chili. Yum!

 Cyclops O 'Cado

Tuesday, October 11, 2011

Recap - Carpinteria Avocado Festival

Seriously - what could be better than avocados, California wine and hand-crafted treasures on the beach? Throw in a spectacular fall day - and it's seriously the California lifestyle at its very best.

Here are some photos of all that was there. Put next year's dates on your calendar NOW and make sure you visit. It was a great event for kids, parents, singles, -- any one with a pulse. ;-)

List of Photos covered: 

  • Avocado Chocolate Truffles
  • Palm Trees on Linden Avenue (Festie Site)
  • Local growers sell premium fruit
  • Loads of bands and dancers
  • Unique foods - like Avo Ice Cream
  • A good mile or two of booths - crafts & food
  • Avocado Pie - new offering!
  • Hit the beach afterwards - surf, boogie board, rest or fish

Next year it's October 5 - 7, 2012. Mark it down now and go!

Palm trees and avocados - Diva's paradise!

Jean-Michel Carre holding a cocoa pod at his store
where he created
avocado truffles for the festival (Chocolats du CaliBressan

A little avocado colored cutie

HUGE premium avocados for sale!

The Diva's little avocados 

McConnell's (local store) makes an ice cream - yum!

A new treat this year - looked super yum!

The owner Ali came out to show the pie

Hitting the beach after a guacamole burger

Avocado colored umbrella at Carpinteria beach = heaven

Diva's son catching surf perch

Monday, October 10, 2011

The Diva Needs YOUR Input - Avo Tour?!

HUGE avocado trees growing near Somis

Do you ever wish you were "the Diva"?! Wish you could do things the Diva gets to do, see, experience, and visit? 
Here's a list of things she is wondering if YOU would like to see, do, experience, visit...
  • Small orchards with several varieties of avocados
  • Beautiful farms and orchards
  • Farm animals 
  • Pick Your Own Farms
  • Historic Farm Houses & Ranches
  • How to Plant/Graft Avocado Trees
  • Amazing landscapes with lemon, orange, avocado orchards - plus flowers, cactus, field crops
  • Bee / Honey Farm with Avocado Honey
  • Mexican restaurants with killer guacamole
  • Gourmet restaurants that will make use avocado-dishes WAY beyond guac
  • Beautiful "vanity" orchards (like vineyards)
    A salsa factory
  • A processing factory (for avos, lemons, oranges)
  • A nursery that specializes in avocado trees/grafting
  • A "specimen" grove (with all kinds of weird, unique avocados and/or citrus?)
  • Farmers Market(s)
  • Certified Organic Orchard/Farm

Would you be willing to list your top 3 "YES PLEASE!" on the comments? 
And help her: what price range would you be willing to pay - for a bus/van, meal and seeing some of these things? 
She is wondering is she should bother to put together such a thing. (We think YES -- but we gotta get her some info...)
Thanks for your input Avocado Peeps! The Diva appreciates your kind help. 

Wednesday, October 5, 2011

Avocado Festival This Weekend!

Who wants to chow down on avocado treats at the beach?! This is the weekend to do it.

The Carpinteria Avocado Festival is this Friday, Saturday and Sunday in my FAVORITE beach town! Think Santa Barbara beauty without the snob factor. ;-)

This festival is FREE! No wonder they are celebrating their 25th year of "Peace, Love and Guacamole"!

The festival is known for it's MUSIC - which is also free all weekend. It starts around noon each day - and goes well into the night.

The Carp Avo Fest also has an awesome guacamole contest each year. In addition, you can enter and try and win for the "largest avocado" - if you want more info on the contests, you can contact the festival at 805-684-0038.

Last year - the largest avocado was over 3 lbs! That's a LOT of guacamole right there!

New this year will be a "wine grotto" - so not only can you enjoy all kinds of ways to eat avocados (fried, dipped, smeared, on tacos, on sandwiches) - you can enjoy a margarita, beer, soda, water OR wine this year!

Hope to see you there! I'll be the blond Diva with the avocado earrings!

Monday, October 3, 2011

Chef's Treatment of Heritage Avocados

They say a picture is worth a thousand words. We'll -- here's 4,000 words from the Avocado Diva's dinner at Cafe Firenze. Chef John Paolone outdid himself using the Diva's amazing, unique, rare avocados. If you attended - leave a comment on what was your favorite dish. If you missed it - another one is going to be held at Chef Fabio Viviani (of Top Chef fame) Hollywood Restaurant on October 20, 2011. Call them at 818-760-7081 to make your reservation. Only 30 seats available - will go fast! (

Avocado and tuna crudo, balsamic miso, butter poached asparagus cracked pepper and EVO

- Paired with Mexicola Heritage avocado

Avocado crab ravioli, blister cherry tomatoes, basil white wine reduction  
- Paired with Morro Bay Late Season Hass Avocado (note: Late Season Morro Bay avocados are prized for their dense, fatty, huge flavor!)
Grilled pork tenderloin, savory avocado and sundried tomato risotto 
- Paired with Lamb Avocado
Avocado panna cotta, infused with vanilla and lemon essence
- Paired with MacArthur Heritage Avocado  

Friday, September 23, 2011

Crazy, Wicked, 4 Course Avocado Dinner

Do you LOVE avocados?! WARNING - this post will make your mouth WATER and maybe your EYES CRY (if you live far away from Moorpark...) 
Check out this menu by the Executive Chef (John Paolone) at Fabio Viviani's (Top Chef Fan Favorite) from Cafe Firenze
Avocado and tuna crudo, balsamic miso, butter poached asparagus cracked pepper and EVO
- Paired with Mexicola Heritage avocado
 Avocado crab ravioli, blister cherry tomatoes, basil white wine reduction  
- Paired with Morro Bay Late Season Hass Avocado (note: Late Season Morro Bay avocados are prized for their dense, fatty, huge flavor!)
 Grilled pork tenderloin, savory avocado and sundried tomato risotto
- Paired with Lamb Avocado
Avocado panna cotta,infused with vanilla and lemon essence
- Paired with MacArthur Heritage Avocado  
Plus a special avocado martini!
The Diva feels honored that these chefs and the master mixologist are using my Heritage Avocados in their special "4 Course Avocado Dinner" next week.  I dropped off several cases of avocados yesterday. Can't wait to see how this all turns out!  I did get to sample the Panna Cotta - it was to.die.for.  
If you want to come -- call the restaurant at 805-532-0048 ASAP. It's next Thursday (Sept 29). $55 for the 4 course menu plus the martini. (For those of you who live far away... so sorry! Wish you could be here. Let the drooling begin.)

Tuesday, September 20, 2011

Morro Bay Avo Fest

This past weekend, the Avocado Diva hoofed it up to Morro Bay to score the BEST late summer/early fall avocados from a couple of growers up north. Avocados ripen earlier the farther south you go -- so San Diego and Riverside start us out early in Spring. Morro Bay and SLO have the late harvest -- and their avocados are worth the drive and/or searching them out at "in the know" places like Santa Monica's farmers market or Whole Foods (look for Morro Bay avocados now!) OR -- you can try them out on the Diva's website (  I grabbed several hundred while there! 
I was ALSO fortunate enough to hook up with a couple of growers who had unusual varities (the kind I like to call "heritage" varieties):
  • Nabal
  • Bacon 
  • Victor

I will be using these at a tasting (as well as Hass and Lamb) next week at the Four Season's Hotel in Westlake Village. You can join me (and others) at the "Taste of Conejo Valley" .  They will have a wine tasting going on too!
The FINAL avocado festival of the year is the great big, wonderful, 3-day Carpinteria Festival. Mark your calendar for the weekend of Oct 7-8-9 and head up to the beach for the only FREE one! You can hear music, join the guacamole contest, enter the "largest avocado" competition and of course, buy HERTIAGE and Hass Avocados. Check it out here:  Look for the Avocado Diva -- I'll be sporting my green purse and avocado earrings... ;-) 

Friday, September 16, 2011

September 16 - It's National Guacamole Day!

If you live in (ironically - no, not Mexico...) the U.S.A. - today is National Guacamole Day. So live it up. Squish an avocado - add some spices and citrus and enjoy!

The Diva's recipe for "Molecajete Guacamole" was recently allowed into the "Holy Guacamole" hall of fame at Guacamole University. (P.S. -- the Diva has a killer guacamole kit for gourmet type people - check it out here...).

EPIC FAIL alert: One time, the Diva was trying a new avocado - the Reed variety. It is really big, and round (like a cannon ball). She made a huge bowl of guacamole - one avocado filled a whole bowl. And it was AWFUL.  Reed's are pretty watery and light (not much fat). They are delicious sliced and put on a salad. Or blended into a smoothie with other fruits (like banana).  But as a guacamole - yuck.

So what kinds of avocados DO make good guac? Here is the Diva's "highly recommended" list:

  • MacArthur
  • Zutano
  • Bacon
  • Hass
  • Lamb
Check out the Diva's "avocado of the month" type club (called the Diva Club) and you can get all kinds of unique, in-season avocados delivered to your door - so you can make rock'n awesome guacamole too! 

If you just want to "dip your toes in" - try our One Box method and see how amazing fresh picked, unique, heritage avocados can be. 

Wednesday, September 14, 2011

"Eat the Skin" Avocados - WTH?!

Check out these "heritage" avocados called "Mexicola". They are from a type of Mexican-origin tree that most modern avocado trees use as the root stock.

I think of these precious, weird, wonderful, unique avocados like people think of "heirloom" tomatoes. Heirloom tomatoes are weird looking - and delicious! Right?!

These tiny avocados are bright, shiny purple/black and you can eat the skin! Also - the leaves of a Mexicola tree can be used in cooking and as a spice (think "bay leaf"). I also use the leaves to make ice-tea - just boil them up, add some avocado honey - and a unique and delicious drink (warm or cold!). The tea is thought to have medicinal qualities as well (help with kidney cleansing and urinary tract health - at least that's what my Philippino friends say).

Who knew that you can use MANY parts of an avocado tree to cook with and eat? (WARNING: Do not do this with ANY OLD avocado leaf nor tree! Only the Mexicola! Others may be toxic!!)

There are over 500 types of avocados in California - so don't miss out on the wide variety of fruits that can add to your delicious life.

If you'd like to get unique, rare, "heritage" avocados delivered to your house each month - check out the Diva's club at and we'll ship them to you! It REALLY helps the Diva know ahead of time how many avocados to "wrangle" from all her weird, wild and unique ranchers and farmers. And you really are helping us "save" and preserve these trees that could disappear if we don't buy from our small farmers and ranchers. Bless you!

Monday, September 12, 2011

New Product: Avocado Salt

How do YOU like to eat your avocado? Leave me a comment on this blog -- please?! Pretty please?!

One of the most common ways we hear from people is that they like to cut their avocado in half, squeeze a lemon on it -- sprinkle it with salt - and gobble it down. One sweet lady at church pointed out that an avocado is "really green" - meaning, it has it's own little disposable, ecological bowl.

The Diva - well, she likes her avocado with a squeeze of grapefruit juice (why be normal...) and then at least 5 kinds of sea salt (Hawaiian red, Australian flake, Himalayan pink, Hawaiian black and kosher too. Then -- some garlic.

And -- about 14 other spices. Not hot ones - just interesting ones - (she saves the spicy spices for guacamole). Like celery seed. And ground up cilantro bolletas (cilantro gone to seed - takes like lemon).  And 12 others that she won't spill the beans about.

She's kind of picky, that Diva.  And she get's tired of dragging out all those seasonings and grinding them up and adjusting the salts.  So now she has made a special "Avocado Salt" -- and is offering it JUST FOR YOU and other avocado aficionados.

You'll find it on her web site at  It comes with a cute little wooden spoon - made from a renewable wood source. So you can eat your avocado - with Diva salt - in it's own little, ecologically green bowl. ;-)

Order some today!

Sunday, September 4, 2011

What does Labor Day Weekend mean for you? For the Diva -- I think of the small farmers & ranchers, who care for their avocado trees all year long. Its hard work - and they are often at the mercy of Mother Nature as to whether all their year-long labor will pay off.  So here's the Diva's favorite guacamole recipe. Make some this weekend and lift-a-chip in their honor. Happy Labor Day!
Diva's Molcajete Guacamole
2 heritage avocados (BEST choice: MacArthur. Also great: Bacon, Lamb or Zutano)
1/2 purple onion, chopped
1 lemon
1 heirloom tomato, chopped and seeded
1 small bunch fresh cilantro, chopped (about 3 tablespoons)
1 tablespoon Diva's special Guacamole spices 
Pit and cube/slice 2 MacArthur avocados (or other oily, creamy heritage avocados - see suggested list). Put 1 1/2 avocados into the molecajete and grind into a semi-smooth sauce (a "mole" - thus the term "molcajete" - sauce-maker). Add the spices and juice from the lemon and stir. Gently add all the other vegetables (onion, tomato, cilantro and remaining cubed avocado.) Stir gently so that the chunks are incorporated into the mole. Top with a cilantro sprig and serve in the molecajete. 
1 Diva or 4 regular people
Serve with authentic, restaurant-style corn tortilla chips or better yet, home fried flour tortilla chips
What is a Molecajete? (See photo below)
Remember to use a molecajete for an AUTHENTIC flair!  You can buy them on the Diva's site at - along with her special Guacamole spice mix.  (It has 5 different kinds of sea salt, plus a dozen other herbs and spices!) You can buy a "Gourmet Guacamole Set" that includes both - plus 6 in season heritage avocados, as well as some lemons, limes and fresh chiles.