Start by placing two cloves of peeled garlic, a roughly chopped jalapeño or serrano pepper, and about one-third of a finely diced white onion into a molcajete or mortar and pestle. Squeeze in a bit of fresh lime juice and sprinkle with a pinch of salt. Begin mixing everything together, working it down into a nice paste. You can do this step in a blender if you'd like.
Cut open your avocados by slicing around the pit and twisting the halves apart. Carefully remove the seed and use a spoon to scoop out the avocado. Add the avocado straight into the molcajete with the remaining diced onion and a generous handful of chopped fresh cilantro.
Mash the mixture gently, just enough to combine—chunky is good. Finish with another squeeze of lime over the top to prevent it from oxidizing.
To make the chips, quarter a stack of corn tortillas with a sharp knife. Drop the pieces into hot oil and fry until golden and crisp, about 2–3 minutes. Transfer to a paper towel to drain, then immediately season with salt and optionally, a dusting of birria seasoning.
Serve the guacamole with the tortilla chips and enjoy immediately!

THE BEST GUACAMOLE

MANGO AGUA FRESCA