Guacamole
 | |
| Type | Dip |
|---|---|
| Place of origin | Mexico |
| Main ingredients | Avocados |
| Variations | Mantequilla de pobre |
Guacamole (US: /ɡwɑːkəˈmoʊliː/; Spanish: [wakaˈmole] or [ɡwakaˈmole]), is an avocado-based sauce that originated with the Aztecs in Mexico.[1] In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.[2][3] 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.
History
Guacamole was made by the Aztecs as early as the 16th century.[1] 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").[1] In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced /ɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌwækəˈmoʊliː/.COOKIES
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.[4]
Guasacaca
Thinner and more acidic,[5] Guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar,[6] 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.[2]
Commercial products
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.[7] Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.
See also
References
- ^ a b c 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.
- ^ a b 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 (eds.). 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" (Document). The Independent.
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