Try out some of the rubs at the supermarket--at ours, the butchers will unwrap a whole fryer, rub it with seasoning, and rewrap it at no extra charge, and there are maybe eight seasonings to choose from. Second, please add some good salsa to your guacamole. If you have good salsa, then most people might want a little salt, maybe some garlic (the chopped up kind in a little jar is extremely handy), and that's it! For a little more advanced guacamole, try a little lime or lemon juice (not too much), chopped up cucumbers, cilantro as has been mentioned, maybe black pepper. And remember that there are two main strains of Mexican food in the U.S.: Tex-Mex and SoCal. The ingredients I listed are for SoCal Mexican, but if you like Tex-Mex, you might want to experiment with your own rub recipes. Look online and try out a mixture of any or all of the following: chili powder, paprika, oregano, cumin (comino), garlic or garlic powder, onion or onion powder, and I'm probably leaving something important out. And let us know how it tastes. But please, never, never call guacamole "guacamole sauce," or we'll know that you're really a Soviet spy who's just masquerading as an all-American boy.
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