Did you know this about guacamole?! A beloved dip dissected…
One of the most iconic dishes from Mexican cuisine is guacamole. From home cooks to master chefs, almost every Mexican household has its own basic recipe or interesting regional variation. On top of that, it has a centuries-old history, so let’s dive a little deeper into it…
Because we can’t get enough of guacamole: so pure and fresh and rich and simple all at once! Did you know that the classic basic recipe doesn’t actually need lime juice? It should be perfectly balanced on its own, with the softness of avocado, the freshness of tomato, and the heat of peppers and onion. I found that really interesting to hear. And what about these surprising facts:
Fiesta is allowed, but not required
Here, guacamole is still somewhat of a ‘party’ dip, something you don’t put on the table every day. In Mexico, it is much more part of the weekday routine; many Mexicans eat it about three to four times a week. As an afternoon snack, a light lunch, or with dinner. Of course, it is eaten with tortilla chips, but it is also simply spread on tostadas, rolled up in soft corn tortillas, or eaten as salsa (sauce) with grilled steaks.
Together is more fun than alone
It doesn’t have to be a special occasion, but in Mexico the idea is that you enjoy it together. Mexican food culture as a whole is about sharing, about people dropping by for a convivial visit, and bringing something delicious when you meet up. Guacamole fits perfectly into that.
Once upon a time…
There was a mythical culture in Mexico where the Aztecs were already cultivating and eating avocados on a large scale five thousand years ago. The name of the dish originates from the Aztec language Nahuatl, from the words ahuacatl (avocado) and molli (sauce). In Spanish, this became guacamole. Do you know mole? This term is usually used for mole poblano, or ‘that savory chocolate sauce’ (delicious with chicken). But mole is actually a collective name for several sauces. (A bit like ragù!) There are red, green, and black moles, and in this case, avocado mole. Incidentally, avocados, tomatoes, and peppers were native there long ago, but the Spanish only later introduced onion and cilantro to the South American continent.
Breaking the mold
We already shared the most classic recipe for guacamole with you. But every region in Mexico knows how to give it its own wonderful twist. There are variations with cubes of peach, mango, grapes, or pomegranate, for example, and now I want to head to Mexico this instant to taste them all…
Packets and powders forbidden
What do all those local (and therefore the best) guacamoles have in common? Packets of seasoning mixes are obviously out of the question… the pure ingredients need all the space to shine, and even if you want to make it at home, it’s best to keep it simple and leave unnecessary (or factory-made) flavorings aside.
As far as I’m concerned, let’s start counting down and all run into the kitchen at 3, 2, 1 to make this—if we’re not together, then at least connected! Shall we finish with a Frozen Margarita pie?
Also read:
- The Mexican street food you didn’t know yet
- Recipe for Mexican fish tostadas, just like my American mother makes them
- Recipe for an insanely delicious Mexican chicken nacho casserole
