I did not give this guacamole its name. It's just "guacamole" (or maybe "my favorite guacamole") around here, but everyone I've ever served it to says something to the effect of, "This is the best guacamole I've ever tasted!"
I think the secret is it's basically mashed-up avocado. There's not a bunch of tomatoes or peppers or cumin or mayonnaise (yes, I really know people who put mayo in guacamole) there to take away from the avocado flavor.
Because my family will happily eat avocados straight up.
"Best Ever" Guacamole
2 3/4 avocados (or 3 whole ones, if you don't have an avocado thief hanging around)
Juice of half a lemon
1/2 tsp salt
2 scallions, chopped (I cheat and use kitchen scissors)
There are many ways to prep avocados, but this how I do it:
Cut avocados in half, and remove pits by whacking your knife into the pit and lifting the pit out. (Ed. to add: Do not hold the avocado in your hand while you do this! Put it on the cutting board to avoid the possibility of hand-slashing.) Cut avocado halves in half. Pinch the "point" of the peel and pull it away from the avocado flesh. Now you have pretty avocado quarters...that you're about to smash to death with a fork.
Using a fork, mash avocado in a bowl. Add lemon juice and salt, and stir-mash until you reach a consistency you like. Fold in scallions. Eat!
My current favorite vehicle for guacamole is a baked potato. Just split your hot baked potato open and top with a giant blob of guac for an easy, filling lunch.