Guacamole Totally Explained

Guacamole (called guacamol in Central America and Cuba and guasacaca in Venezuela) is an avocado-based relish or dip.
Of Aztec origin, it was originally valued for its high fat and vitamin content. Guacamole was originally made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatos and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. Since avocados failed to grow well in Spain guacamole became an exotic American food.
The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (="avocado", or literally "testicle" because of its shape) + molli (="sauce"). In Spanish it's pronounced /ɣʷakaˈmole/; in American English it's pronounced /ˌgwɑkəˈmoʊli/ or sometimes in British English /ˌgwækəˈməʊli/.

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 with air exposure. Variations often include onion, hot chili peppers, garlic, cilantro (coriander), and other spices. Some American versions include sour cream, ground black pepper corns or milk. Adding dairy produce is an American adaptation. Mexicans sometimes refer to diluted guacamole often served in low-cost taquerías as aguamole, a portmanteau of Spanish agua ("water") and guacamole.

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, California and other areas of the southwest United States it's 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.

Commercial guacamole

There are many types of pre-made guacamole available in stores. The prepared guacamole most like fresh is frozen with all natural ingredients. Preparations unrefrigerated and stored in jars near chip aisles are not as likely to contain much fresh avocado, and they may be overloaded with fillers and artificial preservatives.
One of the world's largest food companies, Kraft Foods, came under fire with consumer complaints and lawsuits regarding Kraft's commercial guacamole. The main complaint was that Kraft's guacamole contained less than 2 percent avocado and contains hydrogenated oils and artificial colors to make up the consistency and color of real avocados. In response to this consumer health advocate Mike Adams calls it Kraft's "avocado-free guacamole", and said "Avocado should be the main ingredient in guacamole. I recommend that people get avocado dip from places that actually use avocado as the main ingredient".

Popularity

Though it's native to Mexico, guacamole is popular in the rest of North America 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. Guacamole is also an increasingly popular party food in Australia and New Zealand. In South America, it's often served with meat servings generally to give flavor to different meat complements such as potatoes and Arepas.

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