GUACAMOL

Guacamole (Spanish: [wakaˈmole]; or[ɡwakaˈmole] ( listen); can informally be referred to as "guac" in North America [1]) is anavocado-based dip or salad first created by the Aztecs in what is now Mexico.[2] In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.

History[edit]

Avocados were first cultivated in Central America, as early as 7,000 BC. The exact country and area of origin is still debated.[5] From there, the avocado made its way north to Mexico, where the Aztecs turned the fruit into guacamole as early as the 1300s.[6] Aztecs made Guacamole dip by at least the 16th century.[2] A Spanish-English pronunciation guide from 1900 lists guacamole as a "salad of alligator pear".[7]

Guacamole has increased avocado sales in the US, especially on Super Bowl Sunday and Cinco de Mayo.[8]

Ingredients[edit]

Homemade guacamoleGuacamole with tortilla chips

Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle). Some recipes call fortomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, coriander or basil, jalapeño, and/or additional seasonings. Some non-traditional recipes call for sour cream as the main ingredient. Guacamole is also a word for avocado in some areas in Latin America.[2]

On July 2, 2013, the New York Times published a guacamole recipe that included the addition of English peas.[9] Two years later, on July 1, 2015, the newspaper posted a link to the article on Twitter account with the caption, "Add green peas to your guacamole. Trust us." The post sparked overwhelmingly negative feedback from their readers and followers, which prompted the media to pick-up on the story,[10]calling the incident "Guacamolegate."[11]

Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction developsmelanoidin pigment, turning the sauce brown.[12] This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect.[12]

Composition and nutrients[edit]

As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content (see Daily Value percentages in nutrient table for avocado). Avocados are a source of saturated fat, monounsaturated fat and phytosterols, such as beta-sitosterol.[13][14]They also contain carotenoids, such as beta-carotene, zeaxanthin and lutein (table).[15]