Here is the recipe, excerpted from Rosa's New Mexican Table.

We take our guacamole very seriously; in fact, you could say we are obsessed with it, and fanatical about consistency. I am frequently asked what makes our guacamole so special. For one, we take great care in preparing the chile past that is the underpinning of the dish - thatys where the layered flavors come from. We begin by grinding some onions, chiles, and cilantros together in a molcajete. (The proportions are critical, so follow the recipe.) Then we gently toss in cubed avocado so that every piece is coated evenly. Before one of our waiters is allowed to prepare guacamole tableside, he or she must pass our rigorous training course, which might be called Molcajete101. For the guest, the guacamole is great theater - and better eating.

FOR THE CHILE PASTE

1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeno, or more to taste
1 teaspoon salt, or as needed
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips
Fresh corn tortillas

Make the chile paste: Grind the onion, cilantro, jalapeno, and salt together in a molcajete until all ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your "non-knife" hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwide cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible. Add the tomato, cilantro, and onion and fold in gently. Check and add salt if necessary. Serve immediately, right from the molcajete (or bowl), with the chips and tortillas.

NOTE: Jalapenos can vary tremendously in hotness, so taste the guacamole just after folding in the avocado and add more if you like.

Copyright 2007 Rosa Mexicano
Photographs copyright 2007 by Christopher Hirsheimer
Used by permission of Artisan, a division of Workman Publishing Co., Inc. New York. All Rights Reserved.