Avocados can be a finicky fruit to work with. One day, they're too hard, and the next day, they're over-ripe. If you manage to keep your eyes on them though, you will have one heck of a guacamole.

This simple recipe from Earls' namesake cookbook is the exact one they use in their restaurants across Canada.

"In the 1960s, when guacamole enjoyed its first minor American notoriety, it was publicized as a Hawaiian dish, and then in the 1970s it was said to come from Spain. By the 1980s, however, Tex-Mex had become fashionable and guacamole could come out of the closet as a delicious thing the Aztecs had been making for half a millennium. We’ve switched up our guacamole recipe three times since introducing it shortly after we opened," reads the introduction to the recipe in the best-selling cookbook.