|Place of origin||Mexico|
|Main ingredients||Avocados, sea salt, lime,|
|Variations||Mantequilla de pobre|
Guacamole (//; Spanish: [wakaˈmole]; or [ɡwakaˈmole] ( listen); can informally be referred to as "guac" in North America ) is an avocado-based dip that began 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 and sea salt with a molcajete (mortar and pestle). Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, yogurt, cilantro or basil, jalapeño and/or additional seasonings.
Guacamole was made by the Aztecs by at least the 16th century. The name comes from an Aztec dialect via Nahuatl āhuacamolli /aːwakaˈmolːi/, which literally translates to "avocado sauce", from āhuacatl /aːˈwakat͡ɬ/ ("avocado") + molli /ˈmolːi/ ("sauce", literally "concoction"). In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced //, and in British English sometimes //. The name of the Guatemalan version has the final "e" omitted (Spanish: [wakaˈmol]). A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear." 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 in the USA to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.
Preparation and preservation
Step 1: Completely slice the avocado in the middle (around the seed).
Step 2: Swivel/split apart the avocado into two halves.
Step 3: Remove and save the seed for later.
Step 4: With a spoon, completely scoop out the insides of the avocado.
Step 5: Place avocado insides into the preparation bowl (For smooth guacamole, try using a food processor. For chunky guacamole, mash with fork by hand.).
Step 6: Add desired ingredients (lime/lemon juice, salt/pepper, cilantro/basil, red/white onion, jalapeños, chili/cayenne, tomatoes).
Step 7: Mix/Process to desired texture.
Method 1: Place avocado seed in guacamole, directly place plastic wrap onto the guacamole (The plastic wrap should be touching the surface of the guacamole), then refrigerate.
Method 2: Completely seal guacamole in an airtight container and place in the freezer (will need to thaw) or refrigerator.
Thinner and more acidic, or thick and chunky, 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 a little hot sauce instead of jalapeño, but like a guacamole, it is not usually served as a hot sauce.
Mantequilla de pobre
Mantequilla de pobre (Spanish for poor-man's butter) is a mixture of avocado, tomato, oil, and citrus juice. Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute.
Guatemala has its own version, called Guacamol (Spanish: [ɣwakaˈmol]). It is made with avocado, lemon or lime juice, salt, cilantro and sometimes oregano.
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.
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- "Guasacaca — Venezuelan-style Guacamole". About.com. July 2, 2009. Retrieved October 6, 2013.
- 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.[dead link]