Guacamole is a staple at Mexican restaurants. High in healthy fats and higher in taste, the cool combination is a hot commodity in the dip department (try the guac at Abuelo's), as well as an interesting addition to beans on a chalupa (Felipe's offers a yummy one). And if you need a lot of guacamole at one time, Sam's sells guacamole that's surprisingly good in an enormous tub.

This recipe, which originated as Guacamole en tu Mesa at the now-defunct Cozymel's on 135th Street in Kansas City, has been adapted slightly by omitting tomatoes; add them in according to preference, but this version is sure to win over even those who aren't normally fans of guac. The secret ingredient: orange juice. It gives just a hint of unexpected sweetness to the dip.

For a local or organic twist, visit any of Wichita's farmer's markets to pick up the most fresh produce for your guacamole.

9-ingredient guacamole

• 3 ripe avocados, seeded and skinned
  
• 1/3 white or red onion, diced
  
• 1 hefty tablespoon minced garlic
  
• 1 handful fresh cilantro, chopped
  
• 1 jalapeño, diced (to taste)
  
• 3 squirts lime juice (bottled or fresh)
  
• 3 tablespoons orange juice
  
• Several shakes Lawry's seasoned salt
  
• Ground black pepper (to taste)
  

Combine all ingredients in a bowl and mash till slightly chunky. If too spicy due to jalapeño, add another avocado. Serve with tortilla chips, as an accompaniment to any Mexican meal or as a topper for grilled white fish, such as tilapia or halibut or orange roughy.