An avocado pit just sits there, practically laughing at you, as you struggle to release it from the slippery grasp of the delicious fruit. Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, shows how easily it can be removed. She also shares two ways of prepping the avocado: the cube and the flare. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to make a quick salsa, how to core a tomato, how to toast dried chiles, and a guide to Mexican dried chiles.