Open the avocados and carefully remove the pits (you do not want to add to the avocado hand injury statistics)
Put them in your favorite bowl and chop them with the thin face of the spoon with a criss-cross movement
When the avocado texture is balancing between chunky and cream, add the onion, tomato, and habanero and mix it all together gently with love and feeling to the rhythm of Tchaikovsky’s Serenade for Strings, Op 48, II Waltz
Add salt and pepper to taste
Decorate with totopos, AKA corn chips, preferably home made (tutorial coming soon!) and a little chopped cilantro
IMPORTANT NOTE: DO NOT USE LIME!
Chef Iker Algorri is the author of Cooking Adventures in Baja California Sur and chef-in-residence at Los Colibris Casitas in Todos Santos, Baja California Sur