Guacamole

Guacamole

Guacamole is an avocado-based dip, having its roots in Mexico.

History

Of Aztec origin, guacamole was originally made by mashing ripe avocados, with a molcajete (mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. The name guacamole comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced [ɣʷakaˈmole], in American English /ˌɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌɡwækəˈmoʊliː/.

Ingredients

Ripe avocados, tomatoes, children, onions, lime or lemon juice, and salt are common to most recipes.

Lime juice is added for flavor, and to slow the enzyme causing browning.

Other common ingredients include cilantro (coriander), black pepper, jalapenos, garlic, etc.

Commercial guacamole

Bowl of Guacamole, freshly made with tomatoes, red onions, lime and coriander

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.

Kraft Foods had consumer complaints and lawsuits regarding its commercial guacamole. The main issue was that Kraft's guacamole contained less than 2% avocado and was filled with hydrogenated oils and artificial colors to try to approximate the consistency and color of avocados (whereas typical recipes might have a minimum of 25%.)

Scientific Trivia

Single molecule fluorescence spectroscopy researcher W. E. Moerner coined the term 'guacamole' to refer to 1/ Avogadro's Number as the molar unit for a single molecule.