Good guacamole in my book has some onion and isn't shy about it's garlic content. There are some good commercial brands available now that you buy fresh and eat right away or it freezes well. When I make it I sometimes spoon in a little mild picante sauce. Lemon juice keeps it from oxidizing (turning an unappetizing brown).

Avacado is mostly oil, but it is one of those "good" oils you read about. It's much healthier for you than sour cream or cheese on a dish, if you have your choice.

If you ordered it in the Mexican restaurants where I ate, you called it "aguacate." If you're like me and don't speak much Spanish, then the trick was to point at the bare part of the plate and say "mas aguacate, por favor." This was often times accompanied by the request for "mas chips."

SRS