Backyard grillers, take note: All barbecues should include Pinche Taco’s summery twist on guacamole.

1. Halve 2 ripe avocados and remove the pits. Score the insides of the fruit with a blunt knife. Scoop the flesh into a mixing bowl.

2. Roughly mash the avocado with a fork. Take care not to over-mix; you want the guacamole to retain some texture. Sprinkle with a pinch of kosher or sea salt and the juice of 1 lime.

3. Gently mix in 1 small, finely chopped serrano chile and ¼ cup freshly chopped pineapple. Serve immediately. Pinche tops its beer-battered fish tacos with the guacamole, but the dip is just as good with salty tortilla chips.

—Illustrations by Peter James Field