Guacamole is an avocado-based dip which originated in
Mexico. It is traditionally made by mashing ripe avocados
with a molcajete (pestle and mortar) with lime juice and
salt. Some recipes call for tomatoes, coriander, garlic
Guacamole was made by the
Aztecs as early as the 1500s. 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"). In Spanish, it is pronounced [ɡwakaˈmole],
in American English /ˌɡwɑːkəˈmoʊliː/, and in British
English sometimes /ˌɡwækəˈmoʊliː/.
Thinner and more acidic,
this is a Venezuelan sauce based on avocado but made with
vinegar, 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
jalapeno, as a hot sauce is frequently offered in a
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. Other
non-fresh preparations need higher levels of fillers and
artificial preservatives to be shelf stable.