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Choose the right avocado: look at the color, not too green, not too dark brown. Check the stem; if it's yellow-brown, it's overripe. The perfect one is green with a little yellow.
Cut the avocado: use a bigger knife, grab it from the bottom, slice all the way around until you feel the seed, then twist.
Remove the pit: slam the knife into the seed a little, then twist. Push the pit off with your finger.
Dice the avocado: leave about an inch free, cut in half through here, then dice.
Dice the vegetables: remove the top and bottom of the onion, cut in half, dice small. Dice the serrano pepper with seeds for spice. Dice cilantro, using the stems for flavor. Dice tomatoes, using only the outside and removing the inside to avoid making the guacamole watery. Add tomatoes last.
Mash the ingredients: use a molcajete and tejolote (or a bowl and wooden spoon). Mash the onions, serrano, and cilantro first to create a paste and release flavors.
Add avocado and salt: smash the avocado with the paste. Don't over-mash; aim for creamy and chunky, not a puree.
Add tomatoes: gently mix in the diced tomatoes.
Taste and adjust: add more salt and lime if needed.
Serve: traditionally served in the molcajete to keep it fresh. Garnish with queso fresco if desired. Serve with strong corn tortilla chips.