Sometimes making your own guacamole feels like too much effort. But which store-bought guac is worth spending money on? We ...

After one bite of this guacamole, you'll never look back at watery (or otherwise inane) versions again. It's time to raise the acid of lime juice, the punch of garlic and the heat of chiles.

Food Editor Daniel Hernandez makes the case for subtracting tomatoes and onions from guacamole recipes. L.A. Times readers share how they make the dish.