i mean, here at frontera grill, we turn about 1,000 pounds of avocados into guacamole every week. and what's secret about our recipe? well, really nothing. i mean, at least as far as the ingredients go. i mean, what i love about the thing is it's very, very classic. if there's a secret to it at all, it's all in the balance. now, of course you start gucamole with avocados, and they have to be ripe. cut around the pit. i'm sure you've all seen this before. twist the two sides apart, lodge your knife into the pit, and then you scrape the flesh of the avocado out of the skin and into a bowl. now, the next step, of course, is to mash the avocados. and this, i guess, sort of goes along with that 1,000 pounds of avocados that we use every week. i'm making such a small batch of guacamole for you that i didn't think that this was going to be the right implement, though this is what we use in the restaurant here at frontera. so i brought this old-fashioned potato masher from home, and i'm going to go in and mash, coarsely mash, the avocados. i like chunks of acovado in my guacamole. okay, s