| Guacamole |
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| mexican garnish | |
| dips | |
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Guacamole ('''Guacamol''' in Central America and Cuba, and Guasacaca in Venezuela) is an Avocado -based Relish or Dip from the age of the Aztec s. The Aztecs subsisted on a very low fat diet and the avocado, being high in fat and full of vitamins, was revered for its nutritional value. Guacamole was the preferred way for the Aztecs to serve the avocados, and they made it by mashing the avocado with a Molcajete (a Mexican Mortar And Pestle ) and then adding tomatoes, and a little salt. The Spanish Conquistadors enjoyed guacamole so much that they attempted to bring avocados back to Spain with them. The plant would not grow well in Spain, so guacamole became an exotic American food. The name ''guacamole'' comes from Mexican Spanish via Nahuatl ''ahuacamolli'', from ''ahuacatl'' (="avocado") + ''molli'' (="sauce"). In Spanish it is pronounced and in American English it is pronounced or sometimes in British English . INGREDIENTS In addition to avocados, the basic ingredients usually include the original ingredients of tomatoes and Salt . Lime juice is sometimes added for flavor and to help keep the avocado from browning too soon with air exposure. Variations often include Onion , hot Chili Peppers , Garlic , Cilantro ( Coriander ), and other Spice s. Some American versions include sour cream, ground Black Pepper corns or milk. Adding dairy produce is an American adaptation. Mexicans sometimes refer to diluted guacamole often served in low-cost taquerÃas as "aguamole," a Portmanteau of Spanish "agua" ("water") and guacamole. PREPARATION AND CONSUMPTION Guacamole is still prepared using a Molcajete to mash the ingredients. Modern methods include mashing the avocado with a fork in a bowl or using a food processor for a smoother consistency. Guacamole is often eaten with Tortilla Chip s, although it can be spooned onto or into almost any savory Mexican dish. In Texas , California and other areas of the southwest United States it is common to make guacamole as a quick party food or to bring it to a Potluck luncheon by mashing ripe avocados with a favourite Salsa using a fork. This quickly and easily adds the needed acid and salt. In New Zealand and other areas of the Oceania Pacific , guacamole is often combined with beaten egg whites creating a clabbered texture and has become an increasingly popular serving with Spaghetti . COMMERCIAL GUACAMOLE There are many types of pre-made guacamole available in stores. The pre-prepared guacamole most like fresh is frozen with all natural ingredients. Preparations unrefrigerated and stored in jars near chip aisles are not as likely to contain much fresh avocado, and they may be overloaded with fillers and artificial preservatives. One of the world's largest food companies, and artificial colors to make up the consistency and color of real avocados. In response to this consumer health advocate Mike Adams calls it Kraft's "avocado-free guacamole", and said "Avocado should be the main ingredient in guacamole. I recommend that people get avocado dip from places that actually use avocado as the main ingredient".http://www.newstarget.com/002702.html POPULARITY Though it is native to Mexico, guacamole is popular in the rest of North America as a snack food, especially around holidays and other major celebrations. Cinco De Mayo , Fourth Of July , Super Bowl Sunday, and Easter each account for around 5% of annual avocado sales. Guacamole is also an increasingly popular party food in Australia and New Zealand . SEE ALSO EXTERNAL LINKS
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