|Place of origin||Mexico|
|Main ingredients||Avocados, sea salt, lime juice|
|Variations||Mantequilla de pobre
|Cookbook: Guacamole Media: Guacamole|
Guacamole (Spanish: [wakaˈmole]; or [ɡwakaˈmole] ( listen); can informally be referred to as "guac" in North America ) is an avocado-based dip or salad first created by the Aztecs in what is now 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.
Guacamole 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.
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 US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.[dubious ]
Etymology and pronunciation
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]). Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "say huakamole".
|This section requires expansion. (July 2015)|
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 Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute.
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 itself.
- "Oxford Dictionary".
- 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.
- Edward Gray, A New Pronouncing Dictionary of the Spanish and English Languages, Part 1 (D. Appleton, 1900) 349.
- 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.
- "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.