|Place of origin||Mexico|
|Variations||Mantequilla de pobre|
Guacamole (US //; Spanish: [wakaˈmole] or [ɡwakaˈmole]), is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
Guacamole was made by the Aztecs as early as the 16th century. The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwaka'molːi], which literally translates to "avocado sauce", from āhuacatl [aː'wakat͡ɬ] ("avocado") + molli ['molːi] ("sauce"). In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced //, and in British English sometimes //.
Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "Say Huakamole". Later marketing tried to create a "luau" or Pacific Island image of the avocado in the 1960s, and a Spanish or Mediterranean image in the 1970s. Guacamole has pushed avocado sales to 30 million pounds on two days a year, Super Bowl Sunday and Cinco de Mayo.
Thinner and more acidic, Guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar, and is served over parrillas (grilled food), arepas, empanadas and various other dishes. It is common to make the guasacaca with red chili peppers instead of tomato and jalapeño, as a hot sauce is frequently offered in a separate container.
Mantequilla de pobre
Mantequilla de pobre (translated as "poor-man's butter") is a mixture of avocado, tomato, oil, and citrus juice. It predates the arrival of cattle in the Americas.
Prepared and fresh guacamoles are available in stores, often available refrigerated. The non-fresh guacamole that is most like fresh is preserved by freezing or sometimes high pressure packaging. Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.
- Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved November 5, 2009.
- Beard, James; Bittman, Mark (September 4, 2007). Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking. Bloomsbury Publishing USA. pp. 86–87. ISBN 978-1-59691-446-9. Retrieved March 14, 2012.
- Smith, Andrew F. (May 1, 2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN 978-0-19-530796-2. Retrieved March 14, 2012.
- Charles, Jeffrey (2002). "8. Searching for gold in Guacamole: California growers market the avocado, 1910–1994". In Belasco, Warren; Scranton, Philip. Food nations: selling taste in consumer societies. Routledge. pp. 131–154. ISBN 0-415-93077-4. Retrieved September 20, 2011.
- "Caracas Calling". New York Press (Manhattan Media). July 13, 2004. Retrieved March 4, 2010.
- Serpa, Diego (1968). "Avocado Culture in Venezuela" (PDF). California Avocado Society 1968 Yearbook 52: 153–168. ISSN 0096-5960. Retrieved March 4, 2010.
- Steve Connor (February 5, 2000). Eureka! Scientists discover how to keep guacamole green. The Independent
|Wikimedia Commons has media related to: Guacamole|
|Wikibooks Cookbook has a recipe/module on|