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At Gabriel’s, in Santa Fe, the guacamole—made table-side in a Mexican molcajete (stone mortar)—is seasoned as diners direct. This recipe is a jumping-off point; add more garlic, jalapeño, onion, salt, lime juice, or cilantro to your taste. (We prefer extra jalapeño, onion, and lime.) Serve with tortilla chips.
Recipe: Gabriel's Guacamole