Firstly, the type of avocado is important. I prefer Hass avocados. They have a nice texture, a creamy flesh and have a higher fat content than regular avocadoes, which gives them a richer taste.

The perfect avocado for guacamole has dark skin and is slightly soft to the fingertips when doing a light pressure test.

Non-negotiables in a guacamole recipe are obviously the avocado, as well as lime and salt.

After that, it is up to you to add your favourite ingredients. Popular additional ingredients include herbs, with coriander the most common, and different varieties of chilli, such as long red, jalapeno, habanero, depending on the heat level you can handle.

Other popular additions include chopped tomatoes, fresh garlic, and finely chopped shallots and red onion.

Make it fresh and just before it is going to be served. This is the best way to keep it green.

If you prepare it ahead, add a good amount of lime juice and add one of the stones that you have removed from the avocado to the bowl, cover with aluminium foil and keep refrigerated. I am not a fan of guac from the day before, but if you don’t want to waste leftovers, place it in a container and add a layer of olive oil on the top.

A water seal is another way of keeping the air away from your guac and prevent oxidation.

100% mash it.

Our menu is unashamedly Tex-Mex, which is short for Texan-Mexican. It’s a fusion of food from both of those regions and is a legitimate and much-loved cuisine in its own right – it’s quite distinct from ‘true’ Mexican.

The difference lies in some of the ingredients used, as well as dishes that have been created. Beef, cheddar cheese, black beans, tinned tomatoes, wheat flour and cumin feature heavily in Tex-Mex cuisine and are unlikely, or less likely, to be found in Mexican cooking.

Burritos, fajitas, queso dip, chilli con Carne are all Tex-Mex creations, even nachos were created for Texan customers. If you see these dishes on a menu, it’s Tex-Mex.