Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an

avocado The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...

-based dip, spread, or

salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

first developed in Mexico. In addition to its use in modern

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and ...

, it has become part of international cuisine as a dip,

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

and salad ingredient.

Etymology and pronunciation

The name comes from

Classical Nahuatl Classical Nahuatl (also known simply as Aztec or Nahuatl) is any of the variants of Nahuatl spoken in the Valley of Mexico and central Mexico as a ''lingua franca'' at the time of the 16th-century Spanish conquest of the Aztec Empire. During the ...

, which literally translates to 'avocado sauce', from ''āhuacatl'' 'avocado' + ''mōlli'' 'sauce'. In

Mexican Spanish Mexican Spanish ( es, español mexicano) is the variety of dialects and sociolects of the Spanish language spoken in Mexican territory. Mexico has the largest number of Spanish speakers, with more than twice as many as in any other country in ...

, it is pronounced . In American English, it tends to be pronounced , and this pronunciation is also common in British English, but is more common.

History

Avocado seeds were first found in the Tehuacan Valley of

Mexico Mexico (Spanish language, Spanish: México), officially the United Mexican States, is a List of sovereign states, country in the southern portion of North America. It is borders of Mexico, bordered to the north by the United States; to the so ...

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 William Dampier (baptised 5 September 1651; died March 1715) was an English explorer, pirate, privateer, navigator, and naturalist who became the first Englishman to explore parts of what is today Australia, and the first person to circumnav ...

, 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 Cinco de Mayo ( in Mexico, Spanish for "Fifth of May") is a yearly celebration held on May 5, which commemorates the anniversary of Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zarago ...

. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.

Ingredients

Guacamole is traditionally made by mashing peeled, ripe

s and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

with a '' molcajete y tejolote'' (mortar and pestle). Recipes often call for lime juice,

cilantro Coriander (;

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

, and

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scov ...

s. Some non-traditional recipes may call for

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial cultu ...

, tomatoes, basil, or peas. Due to the presence of

polyphenol oxidase Polyphenol oxidase (PPO; also polyphenol oxidase i, chloroplastic), an enzyme involved in fruit browning, is a tetramer that contains four atoms of copper per molecule. PPO may accept monophenols and/or ''o''-diphenols as substrates. The ...

in the cells of avocado, exposure to oxygen in the air causes an

enzymatic reaction Enzyme catalysis is the increase in the rate of a process by a biological molecule, an "enzyme". Most enzymes are proteins, and most such processes are chemical reactions. Within the enzyme, generally catalysis occurs at a localized site, called ...

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 Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by the ...

, several

B vitamins B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. Though these vitamins share similar names (B1, B2, B3, etc.), they are chemically distinct compounds that often coexi ...

vitamin K Vitamin K refers to structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ...

vitamin E Vitamin E is a group of eight fat soluble compounds that include four tocopherols and four tocotrienols. Vitamin E deficiency, which is rare and usually due to an underlying problem with digesting dietary fat rather than from a diet low in vi ...

and

potassium Potassium is the chemical element with the symbol K (from Neo-Latin '' kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmos ...

in significant content (see

Daily Value The Reference Daily Intake (RDI) used in nutrition labeling on food and dietary supplement products in the U.S. and Canada is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy ...

percentages in nutrient table for avocado). Avocados are a source of

saturated fat A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branche ...

, monounsaturated fat and phytosterols, such as beta-sitosterol. They also contain

carotenoids Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, co ...

, such as beta-carotene,

zeaxanthin Zeaxanthin is one of the most common carotenoids in nature, and is used in the xanthophyll cycle. Synthesized in plants and some micro-organisms, it is the pigment that gives paprika (made from bell peppers), corn, saffron, goji (wolfberries) ...

and

lutein Lutein (;"Lutein"

Similar dishes

''Mantequilla de pobre''

''Mantequilla de pobre'' () 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.

''Guasacaca''

Thinner and more acidic, or thick and chunky, ''guasacaca'' is a

Venezuelan Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in th ...

avocado-based sauce; it is made with vinegar, and is served over ''parrillas'' (grilled food), ''

arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...

s'', ''

empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i ...

s'', 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.

Commercial products

Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes 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 April 6, 2018, Junta Local de Sanidad Vegetal de Tancítaro, Mexico, achieved the

Guinness World Records ''Guinness World Records'', known from its inception in 1955 until 1999 as ''The Guinness Book of Records'' and in previous United States editions as ''The Guinness Book of World Records'', is a reference book published annually, listing world ...

for the largest serving of guacamole. They created it as part of Tancítaro's 7th Annual Avocado Festival in Tancítaro,

Michoacán Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of ...

, Mexico. The serving weighed 3,788 kg (8,351 lb) and had more than 350 people help prepare it.

References

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

* {{Mexican cuisine Condiments Cuisine of the Southwestern United States Dips (food) Guatemalan cuisine Mexican cuisine Mexican garnish New Mexican cuisine Tex-Mex cuisine Vegan cuisine Vegetable dishes Avocado dishes