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Guacamole

Guacamole
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Guacamole, avocado, lime and herbs
Type Dip
Place of origin Mexico
Main ingredients Avocados, sea salt, lime,
Variations Mantequilla de pobre
16x16px Cookbook:Guacamole  16x16px Guacamole
File:Guacamole.jpg
Homemade guacamole
File:Guacamole with chips.jpg
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 that began with the Aztecs in 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] It 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.[5]

History

Aztecs made Guacamole by at least the 16th century.[2] 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]). A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear."[6] 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 in the USA to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.[7]

Similar foods

Guasacaca

Thinner and more acidic,[8] or thick and chunky,[9] Guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar,[10] 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.

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.[3]

Guatemalan Guacamol

Guatemala has its own version, called Guacamol (Spanish: [ɣwakaˈmol]). It is made with avocado, lemon or lime juice, salt, cilantro and sometimes oregano.

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.[11] Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.

See also

References

  1. "Oxford Dictionary". 
  2. 2.0 2.1 2.2 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. 3.0 3.1 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. Gordon, J. (2012). Gainesville Guacamole, History
  6. Edward Gray, A New Pronouncing Dictionary of the Spanish and English Languages, Part 1 (D. Appleton, 1900) 349.
  7. 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. 
  8. "Caracas Calling". New York Press (Manhattan Media). July 13, 2004. Retrieved March 4, 2010. 
  9. "Guasacaca — Venezuelan-style Guacamole". About.com. July 2, 2009. Retrieved October 6, 2013. 
  10. Serpa, Diego (1968). "Avocado Culture in Venezuela" (PDF). California Avocado Society 1968 Yearbook 52: 153–168. ISSN 0096-5960. Retrieved March 4, 2010. 
  11. Steve Connor (February 5, 2000). "Eureka! Scientists discover how to keep guacamole green". The Independent. [dead link]