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Published on 08 Feb 2018 / In Mexican Food

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Guacamole (US /ɡwɑːkəˈmoʊliː/; Spanish: [wakaˈmole] or [ɡwakaˈmole]), is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
Guacamole was made by the Aztecs as early as the 16th century. The name comes from an Aztec dialect via Nahuatl āhuacamolli [aːwaka'molːi], which literally translates to "avocado sauce", from āhuacatl [aː'wakat͡ɬ] ("avocado") + molli ['molːi] ("sauce"). In Mexican Spanish it is pronounced [wakaˈmole], in American English it is sometimes pronounced /ɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌwækəˈmoʊliː/.
Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "Say Huakamole". Later marketing tried to create a "luau" or Pacific Island image of the avocado in the 1960s, and a Spanish or Mediterranean image in the 1970s. Guacamole has pushed avocado sales to 30 million pounds on two days a year, Super Bowl Sunday and Cinco de Mayo.

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