Holy Guacamole

Guacamole is a favorite and goes with anything Mexican. It’s been around since at least the 14th century, and was a favorite food of the Aztecs. The Aztecs, who lived in Southern Mexico where avocados grow naturally, are thought to have created the dish, which they called ahuacamolli, a Nahuatl word that translates to “avocado sauce”. The original recipe included avocados, tomatoes, and chilis, but over time the Spanish added their own ingredients, like onions, cilantro, and lime juice, and the Spanish pronunciation changed the name to “guacamole”.

I make mine in the Spanish way, with lime juice, onions, cilantro, jalapenos and tomatoes, as well as a little garlic, oregano and cumin too. As with anything though, there are many different ways to make it. Almost all guacamole recipes vary in one small unique way or another, but every familiar recipe contains a few necessary staples: a dash of lime to taste, onions, tomatoes, perhaps some chilies for spice, and of course, plenty of avocados. Ingredients commonly added to guacamole today, such as garlic and cumin, came first from southern Asia to Europe, then to America through the Columbian exchange. The Persian lime, now a staple to many a guacamole recipe, originated in southern Asia, was produced in large scale in the Middle East, and reached Western Europe around the time of the crusades. Finally, in 1493, it was introduced to the Americas by Columbus on his second journey. Some people put sour cream in theirs. Some people just mash up avocados and leave it at that. This is how it was originally made by the Aztecs.

I actually use both red onions and green onions in mine. In fact, when I make my pico de gallo, I just add some to my mashed avocados, since I use a lot of the same ingredients for both. Then I just mix everything all together, place the avocado pits on top and chill it until ready to eat. The reason for the avocado pits is they help prevent the avocados from turning brown, just like the acidity from the lime juice does.

The way I make my guacamole is just how it is made in both Spain and many parts of Mexico. The last time Larry and I went to Cozumel, we took a Mayan cooking class at Ix-Kool, Ix-Kool and the only difference between my guacamole and theirs was that I do not mix mine with their traditional mortar and pestle. I grew up in Southern California, where there is a very large Hispanic population and lots of fantastic Mexican food. This is just how I’ve always made it. I didn’t know that it is actually the way the Mayans and Spanish have been making it for centuries.

Larry doesn’t eat guacamole. I LOVE it, but I don’t make it for just me. I make it when I am serving Mexican food for others. It almost always disappears very quickly too.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.