My Comments:

The original way to make guacamole is in a mortar and pestle, crushing the ingredients so as to leave some "chunkiness". My family prefers our "guac" smooth, so I always make it in the food processor. You should serve the guac as soon as it's made, preferably. If you need to make it ahead of time, it will keep in the fridge for several hours, but you'll need to scrape the black off of the top layer when you're ready to serve it. I always store mine with one of the seeds in the guac and plastic wrap pressed onto the surface. This is the way my Mexican husband taught me to do! Guacamole is generally served with Mexican dishes as an accompaniment to main courses and also as an appetizer or snack with tortilla chips and salsa.