"It's delicious and easy to make for any occasion!" says chef Anna Bran, who recommends that home cooks "buy avocados a few days in advance so they can ripen."

The chef-owner of Taqueria del Barrio serves this crowd favorite to baseball fans at Nationals Park in Washington, D.C. "If you have time, make it about an hour before you plan to serve to give the ingredients a chance to blend together."

You can't stop avocados from browning, but these three steps slow the process down:

Create a barrier - Spread mixture evenly in an airtight container with a tight-fitting lid. Pour a very thin layer of water or lime juice on top to block out air.

Wrap it well - Cover the container with plastic wrap. Gently press down so it's touching the entire surface of the mixture. Secure with its lid.

Let it chill - Place guacamole in the fridge until you're ready to eat. Just before serving, remove the plastic, drain the top liquid layer and stir.