Guacamole
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[edit] History
Guacamole is an avocado-based relish or dip from the time of the Aztecs. The Aztecs subsisted on a very low fat diet and the avocado, being high fat and full of vitamins was revered for its nutritional value. Guacamole was the preferred way to serve the avocados and they made it by mashing the avocado with a molcajete (a Mexican mortar and pestle) and then adding tomatoes and a little salt. The Spaniards enjoyed guacamole so much that they attempted to bring avocados back to Spain with them. The plant would not grow well in Spain, so guacamole became an exotic American food. The name guacamole comes from Mexican Spanish via Nahuatl Ahuacamolli, from Ahuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced /ɣʷakaˈmole/ and in American English it is pronounced /ˌgwɑkəˈmoʊli/ or sometimes in British English /ˌgwækəˈməʊli/.
[edit] Ingredients
In addition to avocados, the basic ingredients usually include the original ingredients of tomatoes and salt. Lime juice is sometimes added for flavor and to help keep the avocado from browning too soon. Variations often include onion, hot chile peppers, garlic, cilantro, and other spices. Some American versions include sour cream, ground black pepper corns or milk. Adding dairy is a American adaptation. Mexicans sometimes refer to diluted guacamole often served in low-cost taquerías as "aguamole," a portmanteau of Spanish "agua" ("water") and guacamole.
[edit] Preparation and consumption
Guacamole is still prepared using a molcajete to mash the ingredients. Modern methods include mashing the avocado with a fork in a bowl or using a food processor for a smoother consistency. Guacamole is often eaten with tortilla chips, although it can be spooned onto or into almost any savory Mexican dish. In Texas and other areas of the southwest United States it is common to make guacamole as a quick party food or to bring it to a potluck luncheon by mashing ripe avocados with a favourite salsa using a fork. This quickly and easily adds the needed acid and salt. In New Zealand and other areas of the Oceania Pacific, guacamole is combined with battered egg whites--creating a clabbered texture.
[edit] Popularity
Though it is native to Mexico, guacamole is popular in the United States as a snack food, especially around holidays and other major celebrations. Cinco de Mayo, Fourth of July, Super Bowl Sunday, and Easter each account for around 5% of annual avocado sales. Guacomole is also an increasingly popular party food in Australia and New Zealand.
