Chunky guacamole mashes up quickly

Guacamole prepared in volcanic stone mortars is a signature dish at Rick Bayless’ Chicago restaurant Frontera Grill, which was just named the top restaurant in the nation by the James Beard Foundation.

When fresh tomatoes are out of season, Bayless substitutes sun-dried tomatoes, which add wonderful savory notes.

1/2small yellow onion, finely chopped

Fresh hot green chilies to taste (such as 2 serranos or 1 jalapeno), stemmed, seeded and very finely chopped

1large tomato, cored and finely chopped (optional)

1clove garlic, minced (optional)

10sprigs fresh cilantro, chopped (optional)

3medium ripe avocados, halved, pitted and skinned

1/2teaspoon salt

Juice of 1/2 lime (optional)

In a medium bowl, combine the onion, chilies and (if using) tomato, garlic and cilantro. Add the avocado meat and using hands or a large wooden spoon mash the avocado while mixing it into the other ingredients to create a coarse, thick mass.

Season with salt and enough lime juice, if desired, to add zing. Cover with plastic wrap pressed directly onto the surface of the guacamole. Set aside for several minutes to allow flavors to blend.

When ready to serve, if desired garnish the guacamole with additional chopped onion, cilantro, radish slices or crumbled fresh cheese.

Makes 3 cups.

Recipe adapted from Rick Bayless’ “Authentic Mexican”