Naturally, with guacamole being such an endemic dish to California, L.A. Times readers had strong and conflicting opinions about Hernandez's approach. At the end of his story, we invited readers ...

• Chopped pickled jalapeños, plus a splash of the brine, balance the richness of avocados with bright acidity, mellow heat, and salt. • For the best guacamole, season generously with salt and lime ...

Hot sauce contains just a few key ingredients — peppers, salt and vinegar — which can contribute to healthy gut bacteria and aid digestion, according to the Food Revolution Network.

For the guacamole: In a bowl, combine all prepped ingredients and set aside. Toss chickpeas in cornstarch to coat and fry at 350 F until golden brown and crisp, 3 to 5 minutes.

This twist on a traditional guacamole is made with vinegar, olive oil, and lime juice. It has a simple ingredient list and a flavor that sets it apart from the guacamoles I tried.

"In 1966 my dad planted about 30 avocado trees on the hill in our backyard; I grew up eating guacamole or just avocado in salads. His delicious guacamole included a hint of Worcestershire sauce ...