We used to watch the waiters at a restaurant make this guacamole. The restaurant is no longer in business, but the recipe I still use all the time at home. It is very similar to one I learned in Mazatlan, Mexico. Choose Avocados that give slightly to the touch, and hold at room temperature about 24 hours before making the guacamole.
Mash the avocados with the juice of the orange and lime; combine until smooth.
Add everything else and stir until well mixed. Taste and adjust salt.
Serve with tortilla chips, or other Mexican dishes, such as tacos, burritos, or fajitas.
This is best eaten as soon as it is made. If you want to try to save leftovers, place in a glass or ceramic container, sprinkle with lime juice, and cover with plastic wrap touching the entire surface. This helps prevent darkening.