Guacamole is a snack made of mashed avocado with a variety of added ingredients dependent upon the area of Mexico where the guacamole is prepared. In most cases, a Hass avocado is used as a base and mixed with various amounts of white onion, chiles, salt, pepper, tomatoes and cilantro. Lime juice is occasionally added for taste and to prevent the guacamole from turning brown too quickly.
History
The origin of guacamole dates to the Aztec Indians of southern Mexico. The Aztecs believed guacamole to be an aphrodisiac because of its popularity with the invading Spanish. Another reason for the popularity of guacamole was its high fat content. The Aztecs had an extremely low-fat diet, so any dish that contained life-sustaining fats and proteins became a staple of their cuisine.
The Aztecs referred to guacamole as "ahuaca-mulli," which roughly means "avocado mixture." Their version was similar to the dish served today. The Spanish changed the recipe slightly by adding sugar. Although the actual Spanish recipes are unknown, the Spaniards' love of the dish was well-documented.
Usual Ingredients
There are many variations to guacamole, but the traditional Mexican dish uses few ingredients. Avocados are the main ingredient in all guacamole recipes. Hass avocados are the most commonly used in the United States, although depending on where you live, other varieties may be substituted.
Serrano chiles are the most popular chiles in Mexico, and as such have been the first choice for adding heat to guacamole. As this small chile is quite hot, it is often used sparingly. White onions, unlike the yellow or red, has a pure hot flavor that marries well with the other ingredients. It's usually finely diced, allowing it's flavor to enhance the avocado, not overpower it.
Tomatoes are optional. They are used in southern Mexico but not in the north. If fresh tomatoes aren't in season, omit them. Cilantro, also known as coriander, is a spice from the carrot family. Widely used in Mexican cooking, the leaves of this plant add a pungent and distinct flavor to guacamole.
Quick Recipe
With a few garlic cloves in the bottom of a bowl, sprinkle a couple teaspoons of salt. Using the prongs of a fork, mash together until it forms a paste. Gather two avacados with firm but yielding flesh. Slice each in half vertically, moving a knife around the pit. Once the pit is removed, scoop out the flesh with a large spoon and add to the waiting bowl of garlic paste. Finely dice a whole white onion, a serrano chili and a handful of cilantro. Add vegetables and a fresh tomato. Mash the avocado flesh, folding the mixture. Season to taste.
Storing
As the avocado flesh becomes exposed to air, an enzyme begins to break down the fruit, and the flesh will begin to turn brown. Although unavoidable, it is possible to delay it by adding a few teaspoons of lime juice to the mixture and storing in an airtight container.
Quick Facts
1. Guacamole is Spanish for "avocado sauce."
2. Avocados can weigh as little as one ounce up to four pounds each.
3. More avocados are sold in the United States than in Mexico.
4. Super Bowl Sunday accounts for 5 percent of annual avocado sales.
5. It's botanical name is persea gratissima or p. americana.
Tags: avocado flesh, southern Mexico, United States, white onion
