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

avocado The avocado, alligator pear or avocado pear (''Persea americana'') is an evergreen tree in the laurel family (Lauraceae). It is native to Americas, the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was priz ...

-based dip, spread, or

salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

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

Mexican cuisine Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...

, 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 enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

, and salad ingredient.

Etymology and pronunciation

The name comes from

Classical Nahuatl Classical Nahuatl, also known simply as Aztec or Codical Nahuatl (if it refers to the variants employed in the Mesoamerican Codices through the medium of Aztec Hieroglyphs) and Colonial Nahuatl (if written in Post-conquest documents in the Lat ...

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

mole Mole (or Molé) may refer to: Animals * Mole (animal) or "true mole" * Golden mole, southern African mammals * Marsupial mole Marsupial moles, the Notoryctidae family, are two species of highly specialized marsupial mammals that are found i ...

'. In

Mexican Spanish Mexican Spanish () is the variety of dialects and sociolects of the Spanish language spoken in Mexico and its bordering regions. Mexico has the largest number of Spanish speakers, more than double any other country in the world. Spanish is spo ...

, 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 Mexico, officially the United Mexican States, is a country in North America. It is the northernmost country in Latin America, and borders the United States to the north, and Guatemala and Belize to the southeast; while having maritime boundar ...

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 circumnavig ...

, 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 Super Bowl Sunday is the day on which the Super Bowl, the National Football League (NFL)'s annual championship game, is played. It was the first Sunday in February from Super Bowl XXXVIII in 2004 until Super Bowl LV in 2021, but is now the seco ...

and

Cinco de Mayo Cinco de Mayo (; ) is an annual celebration held on May 5 to celebrate Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoza. Zaragoza died months after the battle from an illness, ho ...

. 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 and preparation

Guacamole is traditionally made by mashing peeled, ripe

s and

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

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

lime juice A lime is a citrus fruit, which is typically round, lime green in colour, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (''Citrus aurantiifoli ...

cilantro Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as ha ...

(known as coriander outside the US),

onions An onion (''Allium cepa'' , from Latin ), 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 onion which was classified ...

, and

jalapeño The jalapeño ( , , ) is a medium-sized chili pepper Fruit, pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usual ...

s. Some non-traditional recipes may call for

sour cream Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturall ...

tomatoes The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from and was d ...

basil Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" r ...

, or

peas Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum ...

. 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 an "enzyme", a biological molecule. Most enzymes are proteins, and most such processes are chemical reactions. Within the enzyme, generally catalysis occurs at a localized site, calle ...

and develops

melanoidin Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity. They were discovered by Schmiedeberg in 1897. Mel ...

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 (fibre in Commonwealth English) 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 b ...

, several

B vitamins B vitamins are a class of water-soluble vitamins that play important roles in Cell (biology), cell metabolism and synthesis of red blood cells. They are a chemically diverse class of compounds. Dietary supplements containing all eight are referr ...

vitamin K Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-translational modification, post-synthesis modification of certain proteins ...

vitamin E Vitamin E is a group of eight compounds related in molecular structure that includes four tocopherols and four tocotrienols. The tocopherols function as fat-soluble antioxidants which may help protect cell membranes from reactive oxygen speci ...

and

potassium Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to ...

in significant content (see

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

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 between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each cont ...

monounsaturated fat In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being s ...

and

phytosterols Phytosterols are phytosteroids, similar to cholesterol, that serve as structural components of biological membranes of plants. They encompass plant sterols and stanols. More than 250 sterols and related compounds have been identified. Free phyto ...

, such as beta-sitosterol. They also contain

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

, 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"

Despite its name, it predates the arrival of

dairy cattle Dairy cattle (also called dairy cows) are cattle bred with the ability to produce large quantities of milk, from which dairy products are made. Dairy cattle generally are of the species '' Bos taurus''. Historically, little distinction was ...

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 Venezuelans (Spanish language, Spanish: ''venezolanos'') are the Citizenship, citizens identified with the country of Venezuela. This connection may be through citizenship, descent or cultural. For most Venezuelans, many or all of these connect ...

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

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

s'', ''

empanada An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spain, other Southern European countries, North African countries, South Asian countries, Latin American c ...

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.

''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 Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Most summer squashes are varieties of ''Cucurbita pepo'', though some are '' C. moschata''. Most summer squash have a bushy growth habit, un ...

, green tomatoes and oil-fried jalapeños.

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 The Cry of Dolores () occurred in Dolores, Mexico, on 16 September 1810, when Roman Catholic priest Miguel Hidalgo y Costilla rang his church bell and gave the call to arms that triggered the Mexican War of Independence. The Cry of Dolores is m ...

, September 16.

In popular culture

On November 20, 2022, Municipo de Peribán, 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 British reference book published annually, list ...

for the largest serving of guacamole. The serving weighed 4,972 kg (10,961 lb) and had 500 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