Guacamole (; informally shortened to guac in the United States
Etymology and pronunciation
The name comes from Classical Nahuatl āhuacamōlli , which literally translates to 'avocado sauce', from
āhuacatl 'avocado' +
mōlli 'sauce' or 'mole'.
In
Mexican Spanish, it is pronounced .
In American English, it tends to be pronounced .
British English also uses this pronunciation, but is more common.
History
Avocado seeds were first found in the Tehuacan Valley of
Mexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE.
They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE.
In the early 1900s, avocados frequently went by the name
alligator pear.
In the 1697 book,
A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist
William Dampier, who in his visit to Central America during one of his circumnavigations, noted a native preparation made of grinding together avocados, sugar, and lime juice.
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo.
Ingredients and preparation
Guacamole is traditionally made by mashing peeled, ripe
and
Edible salt with a
molcajete (mortar and pestle).
Recipes often call for
lime juice,
cilantro (known as coriander outside the US),
Onion, and jalapeños. Some non-traditional recipes may call for
sour cream,
tomatoes,
basil, or
peas.
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown.[Hartel, 2009, p. 43] This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.
Composition and nutrients
As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing
dietary fibre, several
B vitamins,
vitamin K,
vitamin E and
potassium in significant content (see
Daily Value percentages in nutrient table for avocado). Avocados are a source of
saturated fat, monounsaturated fat and
phytosterols, such as
beta-sitosterol.
They also contain
carotenoids, such as
beta-carotene,
zeaxanthin and
lutein.
Similar dishes
Mantequilla de pobre
is a mixture of avocado, tomato, oil, and citrus juice.
Guasacaca
Thinner and more acidic,
or thick and chunky,
is a Venezuelan avocado-based sauce; it is made with vinegar,
and is served over
parrillas (grilled food),
,
, 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. It is pronounced "wasakaka" in Latin America.
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Guacamole falso
Substitute ingredients are sometimes used in place of avocados to produce a thick green sauce called
guacamole falso (fake guacamole). Common substitutes include
summer squash,
green tomatoes and oil-fried jalapeños.
Commercial products
Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which
pasteurization and extends shelf life if products are maintained at .
Holiday
National Guacamole Day is celebrated on the same day as Mexican Independence Day, September 16.
In popular culture
On November 20, 2022, Municipo de Peribán, Mexico achieved the Guinness World Records for the largest serving of guacamole. The serving weighed 4,972 kg (10,961 lb) and had 500 people help prepare it.
See also
Bibliography
-
Hartel, Richard W and Hartel, AnnaKate (March 1, 2009), Food Bites: the Science of the Foods We Eat; Springer Science & Business Media,
External links
