Guacamole

Lore & Background

The name guacamole comes from Classical Nahuatl āhuacamōlli, which literally translates to 'avocado sauce', from āhuacatl 'avocado' and mōlli 'sauce' or 'mole'. In Mexican Spanish, it is pronounced [wakaˈmole]. In American English, it tends to be pronounced [ɡwɑkəˈmoʊli]; British English also uses this pronunciation, but [ɡwɑkəˈmoʊleɪ] is more common.

Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago and had been domesticated by various Mesoamerican groups by 5000 BCE. The first known description of a guacamole recipe was by English privateer and naturalist William Dampier in his 1697 book A New Voyage Round the World, who noted a native preparation made by grinding together avocados, sugar, and lime juice.

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote. Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas. Due to the presence of polyphenol oxidase, exposure to oxygen causes the sauce to turn brown, which is generally considered unappetizing.

Reader's Guide

Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population. As the major ingredient is raw avocado, the nutritional value derives from avocado vitamins, minerals and fats, providing dietary fibre, several B vitamins, vitamin K, vitamin E and potassium in significant content. Avocados are a source of saturated fat, monounsaturated fat and phytosterols, such as beta-sitosterol, and contain carotenoids like beta-carotene, zeaxanthin and lutein. Similar dishes include mantequilla de pobre (a mixture of avocado, tomato, oil, and citrus juice), guasacaca (a Venezuelan avocado-based sauce made with vinegar), and guacamole falso (which uses substitute ingredients like summer squash, green tomatoes, and oil-fried jalapeños). Prepared guacamoles are available in stores, often refrigerated, frozen, or in high pressure packaging. National Guacamole Day is celebrated on September 16. On November 20, 2022, Peribán, Mexico, achieved the Guinness World Record for the largest serving of guacamole, weighing 4,972 kg.