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Guacamole

Guacamole is an avocado-based dip which originated in Mexico.[1] It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings.

Contents

History

Guacamole was made by the Aztecs as early as the 1500s.[1] After the arrival of the Spanish conquistadors, guacamole became popular in Spain.

The name comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (="avocado") + molli (="sauce").[1] In Spanish, it is pronounced [ɣʷakaˈmole], in American English /ˌɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌɡwækəˈmoʊliː/.

Two U.S. "National Guacamole Days" celebrate the dish, Sept. 16 and Nov. 14.

Ingredients

Ripe avocados, tomatoes, onions, lime or lemon juice, and salt are common to most recipes. Lime juice adds flavor and slows enzyme-caused browning. Other common ingredients include cilantro (coriander leaf), black pepper, cumin, jalapeños, and garlic.

Guasacaca

Thinner and more acidic[2], this is a Venezuelan sauce based on avocado but made with vinegar[3], and is used over parrillas (grilled food), arepas, empanadas and any other dish. It is common to make the Guasacaca with red chili peppers instead of tomato and jalapeño, as a hot sauce is frequently offered in a different container.

Commercial guacamole

Prepared and fresh guacamoles are available in stores, often available refrigerated. The non-fresh guacamole that is most like fresh is preserved by freezing or sometimes high pressure packaging.[4] Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.

Kraft Foods received consumer complaints and a lawsuit filed against it regarding its commercial guacamole.[5] The main issue was that Kraft's guacamole contained less than 2% avocado and was filled with hydrogenated oils and artificial colors to try to approximate the consistency and color of avocados, whereas typical recipes might have a minimum of 25% avocado.

Miscellany

References

  1. ^ a b c Zeldes, Leah A. (November 4, 2009). "Eat this! Guacamole, a singing sauce, on its day". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. http://blog.diningchicago.com/2009/11/04/eat-this-guacamole-a-singing-sauce-on-its-day/. Retrieved November 5, 2009. 
  2. ^ "Caracas Calling". New York Press (Manhattan Media). July 13, 2004. http://www.nypress.com/article-9759-caracas-calling.html. Retrieved March 4, 2010. 
  3. ^ Serpa, Diego (1968). "Avocado Culture in Venezuela" (PDF). California Avocado Society 1968 Yearbook 52: 153–168. ISSN 0096-5960. http://www.avocadosource.com/CAS_Yearbooks/CAS_52_1968/CAS_1968_PG_153-168.pdf. Retrieved March 4, 2010. 
  4. ^ Steve Connor (February 5, 2000), Eureka! Scientists discover how to keep guacamole green, The Independent, http://www.independent.co.uk/news/science/eureka-scientists-discover-how-to-keep-guacamole-green-726376.html 
  5. ^ "California Woman Files Lawsuit Claiming Kraft's Guacamole Dip Doesn't Contain Enough Avocado" on Fox News
  6. ^ W. E. Moerner, "High-Resolution Optical Spectroscopy of Single Molecules in Solids," Accounts of Chemical Research, 1996, 29, 563.

External links

Guacamole recipes

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Simple English

Guacamole (called Guacamol in Central America and Cuba) is a Mexican dip made of avocados, salt and sometimes tomatoes. It is not really properly green though. It is often served as a dip or garnish with Mexican foods such as tacos and tortilla chips.

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