Food 52 gives Roberto Santibanez’ classic guacamole.

[Photo Credit: Young and Whatever]

Olive oil, wine vinegar (or lemon), salt.

[Photo Via Young and Whatever]

It took me almost thirty years to connect with avocados but now that I have it’s hard to remember life without them. When I was growing up, my mother would cut one in half, remove the pit, and then drizzle olive oil and red wine vinegar over them, add salt and pepper, and eat them just like that. I am game to try them in just about any way now, but I usually have them just like Ma did.

Here’s a quick rundown of avocados from Saveur.

[Photo Credit: Travelling Yogi]