Guacamole (Spanish:[ɡwakaˈmole]ⓘ), sometimes informally shortened toguac in the United States,[1][2] is anavocado-baseddip, spread, orsalad first developed in Mexico.[3] In addition to its use in modernMexican cuisine, it has become part of international cuisine as a dip,condiment, and salad ingredient.[4][5]
Avocado seeds were first found in the Tehuacan Valley ofMexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE.[12][13][14] They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE.[14] In the early 1900s, avocados frequently went by the namealligator pear.[15] In the 1697 bookA New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalistWilliam Dampier, who in his visit to Central America during one of his circumnavigations noted a native preparation made by grinding together avocados, sugar, and lime juice.[16]
Guacamole has increased avocado sales in the U.S., especially onSuper Bowl Sunday andCinco de Mayo.[17] 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.[18]
Due to the presence ofpolyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes anenzymatic reaction and developsmelanoidin pigment, turning the sauce brown.[22] 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.[23]
Mantequilla de pobre (Spanish for 'poor man's butter') is a mixture of avocado, tomato, oil, and citrus juice.[27] Despite its name, it predates the arrival ofdairy cattle in the Americas, and thus was not originally made as a butter substitute.[4]
Thinner and more acidic,[28] or thick and chunky,[29]guasacaca is aVenezuelan avocado-based sauce; it is made with vinegar,[30] and is served overparrillas (grilled food),arepas,empanadas, and various other dishes. It is common to make theguasacaca with a little hot sauce instead ofjalapeño, but like a guacamole, it is not usually served as a hot sauce itself. It is pronounced "wasakaka" in Latin America.[31]
Substitute ingredients are sometimes used in place of avocados to produce a thick green sauce calledguacamole falso (fake guacamole). Common substitutes includesummer squash,green tomatoes and oil-fried jalapeños.[32]
Prepared guacamoles are available in stores, often available refrigerated, frozen or inhigh pressure packaging whichpasteurizes and extends shelf life if products are maintained at 1 to 4 °C (34 to 40 °F).[33]
On November 20, 2022,Peribán, Mexico, achieved theGuinness World Record for the largest serving of guacamole. The serving weighed 4,972 kg (10,961 lb) and had 500 people help prepare it.[36]
^Morton JF (1987).Avocado; In: Fruits of Warm Climates. Creative Resource Systems, Inc., Winterville, NC and Center for New Crops & Plant Products, Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN. pp. 91–102.ISBN978-0-9610184-1-2.
^"guasacaca".Oxford Spanish-English Dictionary. RetrievedFebruary 1, 2016.[dead link] Sound file is at "LAT.AM.SP", to the right of the headword near the top of the window.
