Guacamole is an avocado
-based dip 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 and sea salt with a molcajete (mortar and pestle
). Some recipes call for tomato
and/or additional seasonings.
Thinner and more acidic, or thick and chunky, Guasacaca is a Venezuelan avocado-based sauce; it is made with vinegar, and is served over parrillas (grilled food), arepas, empanadas and various other dishes. It is common to make the guasacaca with a little hot sauce instead of jalapeño
, but like a guacamole, it is not usually served as a hot sauce.
Mantequilla de pobre
Mantequilla de pobre (Spanish for: poor-man's butter) is a mixture of avocado, tomato, oil, and citrus juice. Despite its name, it predates the arrival of dairy cattle in the Americas, and thus was not originally made as a butter substitute.
Guatemala has its own version, called Guacamol. It is made with avocado, lemon or lime juice, salt, cilantro
and sometimes oregano
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.