I'm a big fan of Chipotle. And I occasionally get guacamole added to my burrito bowl. But all the (completely unwarranted) global warming global cooling climate change fearmongering about Chipotle doing away* with guac is amusing because, if we're being entirely honest, their guacamole kind of sucks anyway.
It's more a green slime than a proper guacamole. There's no chunkiness. The spices are all wrong—I barely get a hint of cumin and virtually no garlic and absolutely no lime. In an absolute pinch it works, I guess. But it's by no means some great tragedy if Chipotle were to focus on things it's better at.
You want your guac to be a little chunky, to be able to actually taste the onion and the tomato that the avocado is holding together. And you don't want to puree the green stuff into a liquidy paste. Again, chunks. I'm a big fan of Alton Brown's recipe; it's far superior to whatever crap Chipotle is blending together in their industrial vats.
Anyway, here's the recipe I use. Again, the trick is to dice the onion and tomato but leave the diced bits a little larger than usual. Really makes the flavor pop. And it's 1000 percent better than the crap they overcharge you for at Chipotle.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
*Also: Why would they do away with it? They already charge you extra. Why not just charge you, you know, a little extra on top of that?