Fast-casual powerhouse Chipotle has a complicated relationship with airports. You’d expect the pairing of make-your-own burritos/tacos/salads to be a perfect match for frequent flyers, but Chipotle currently only has locations in four US airports (PHI, BWI, IAD, and ATL). That said, the airport locations have been the source of some serious experimentation over the past year.

Landside outlets may never know the joy of a Chipotle breakfast burrito, but the DC-area airport Chipotles gave breakfast a trial period (even though the trial wasn’t strong enough to expand to other stores and no further breakfast plans have been locked in). This is all to say that I’m entirely justified in writing about Chipotle on a blog dedicated to food while you travel.

Chipotle represents the rise of fast-casual over fast food. Fast-casual assumes you’re looking for more than just molded plastic chairs and factory-farmed ingredients. Road trips may have previously thrived on encountering the ever-present Golden Arches at all points along your journey, but now people are looking for higher quality food while they travel. That’s where Chipotle comes in. People trust Chipotle to give them a more satisfying dining experience than Arby’s or KFC. They expect fresher food in a more welcoming environment. There are no clowns enticing you to eat sugary salt bombs at Chipotle. There are no kings offering unexplainably cheap burger patties. There’s just somewhat inauthentic Mexican food that’s been market-tested to perfection as a way to eat well and affordably while still feeling relatively good about the food that you’re putting into your body.

One of those foods is guacamole, a verdant treasure on Chipotle’s assembly line. Yes, it costs extra (unless you’ve gone meatless), but that extra charge is worth it. This is good guac and it’s freshly made every day in the store. If you’ve ever wondered how to make this particular blend of citrusy-avocado magic, wonder no more. I’ve got the recipe right here, courtesy of Chipotle’s very own website:

This is all you’ll need:

• 2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
• 2 tsp lime juice
• 2 tbsp cilantro (chopped)
• 1/4 cup red onion (finely chopped)
• 1/2 jalapeño, including seeds (finely chopped)
• 1/4 tsp kosher salt

How to do it:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
2. Cut the avocado in half and the remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

That’s it. The secret is finally out. Six ingredients and a little time will give you a fresh bowl of guacamole to bring the Chipotle experience into your own home.

h/t Consumerist

Main image via Chipotle