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Guacamole IMGP1265.jpg
Guacamole, avocado, lime and herbs
Type Dip
Place of origin Mexico
Main ingredients Avocados, sea salt, lime juice
Variations Mantequilla de pobre
Cookbook: Guacamole  Media: Guacamole
Homemade guacamole
Guacamole with tortilla chips

Guacamole (Spanish: [wakaˈmole]; or [ɡwakaˈmole]; can informally be referred to as "guac" in North America [1]) is an avocado-based dip or salad first created by the Aztecs in what is now Mexico.[2] In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.[3][4]


Guacamole dip 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, cilantro or basil, jalapeño, and/or additional seasonings. Some recipes call for sour cream as the main ingredient.Guacamole is also a word for avocado in some areas in Latin America.[citation needed]


Aztecs made Guacamole dip by at least the 16th century.[2] A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear".[5] </ref> In 2010, Dr. Jane released a hit song that has gained a lot of popularity for guacamole. It uses the terms "Peel the avocado" and then she says "Guacamole, Guac-Guacamole" and she does a clever dance as she says "Guacamole"Cite error: A <ref> tag is missing the closing </ref> (see the help page).

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.[citation needed] Guacamole has pushed avocado sales in the US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.[6][citation needed][dubious ]

Etymology and pronunciation[edit]

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").[2] In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced /ɡwɑːkəˈml/, and in British English sometimes /ˌwækəˈml/. The name of the Guatemalan version has the final "e" omitted (Spanish: [wakaˈmol]).[citation needed] Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "say huakamole".[citation needed]

Nutritional content[edit]

Similar foods[edit]

Mantequilla de pobre[edit]

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.[3]


Thinner and more acidic,[7] or thick and chunky,[8] guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar,[9] 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.

Salat avocado[edit]

Salat avocado (Hebrew: סלט אבוקדו‎) is a rural Israeli avocado salad, with lemon juice and chopped scallions (spring onions) with salt and black pepper added, was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter delicacy and are cut into salads as well as being spread on bread today also with pita and flat bread.[10] usually eaten in the villages of the coastal plain. It is also common today to add cumin before adding the lemon juice as well as feta cheese or safed cheese.

Commercial products[edit]

Prepared guacamoles are available in stores, often available refrigerated, frozen, or in high pressure packaging.[citation needed]

See also[edit]


  1. ^ "Oxford Dictionary". 
  2. ^ 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. 
  3. ^ 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. 
  4. ^ 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. 
  5. ^ Edward Gray, A New Pronouncing Dictionary of the Spanish and English Languages, Part 1 (D. Appleton, 1900) 349.
  6. ^ 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. 
  7. ^ "Caracas Calling". New York Press (Manhattan Media). July 13, 2004. Retrieved March 4, 2010. 
  8. ^ "Guasacaca — Venezuelan-style Guacamole". July 2, 2009. Retrieved October 6, 2013. 
  9. ^ Serpa, Diego (1968). "Avocado Culture in Venezuela" (PDF). California Avocado Society 1968 Yearbook 52: 153–168. ISSN 0096-5960. Retrieved March 4, 2010. 
  10. ^ Ansky, pg. 50