Manolito's was a Tex-Mex restaurant in my home town and Sue Dempsey smuggled out a couple of recipes. Their Guacamole was okay, but not great, which I blame on the sour cream (300 grams of it). Without the sour cream it is fine. With a bit more garlic it is even better. Ana-Louise Ugaldi told me the trick about leaving the avocado pip in the salad to stop the avocado going brown.
2 large avocados, mashed
2 small tomatoes, chopped
2 tablespoons onion, finely chopped
2-3 cloves garlic, finely chopped
1 lemon, juice only
Salt and pepper
Mix, leaving the avocado pip in the salad.