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More than any recipe in the Mexican canon of classics, guacamole evolves and transforms into what the cook likes or what is right for the occasion. In Mexico, guacamole tends toward simple because it’s most often destined to be a condiment for tacos and the like. In the U.S., guacamole explodes with complexity, often chock-full of vegetables, since here we almost always scoop it up with chip after chip.

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