Guacamole is an avocado-based dip, spread or salad first developed in Mexico, whose name derives from the Classical Nahuatl ahuacamolli, literally avocado sauce, combining ahuacatl (avocado) and molli (sauce). Avocado seeds recovered from Mexico's Tehuacan Valley date the fruit's use there to roughly 9,000 to 10,000 years ago, and the earliest documented recipe resembling guacamole appears in William Dampier's 1697 travel account, which describes native preparations of ground avocado with sugar and lime juice. The traditional dish centers on mashed ripe avocado and salt, most often extended with lime juice, cilantro, onion and jalapeno, while non-traditional variations sometimes add sour cream, tomato, basil or peas. Consumption in the United States grew markedly after government restrictions on avocado imports were lifted in the 1990s and alongside growth of the country's Latino population.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the earliest known written description of an avocado-based preparation resembling guacamole, by the English privateer and naturalist William Dampier in his 1697 book A New Voyage Round the World; the dish itself, under its Nahuatl name, is understood to be considerably older, tied to a plant domesticated by Mesoamerican peoples millennia earlier, but no specific year is documented for when the dish under that name first appeared. Origin RegionSourced to the subject's own account Classification
CourseSourced to the subject's own account FAQs
Why does guacamole turn brown and how can that be prevented?
Air exposure browns it; an air-tight container or tight plastic wrap limits that.
Ripe avocado contains polyphenol oxidase. When guacamole is exposed to oxygen in the air, an enzymatic reaction develops a melanoidin pigment that turns the sauce brown, a result generally considered unappetizing. Several methods, some of them anecdotal, are used to counter this, such as storing the guacamole in an air-tight container or wrapping it tightly in plastic to limit the surface area exposed to the air.
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Source Guacamole (Wikipedia)tier 3
Sources
1. Guacamole (Wikipedia)
WikipediaLead section
Guacamole (Spanish: [ɡwakaˈmole] ), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico.
History section
In the 1697 book A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America during one of his circumnavigations noted a native preparation made by grinding together avocados, sugar, and lime juice.
Introduction
Guacamole (Spanish: [ɡwakaˈmole] ), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico.
In Group: Dips of the Americas, Lead paragraph
Guacamole (Spanish: [ɡwakaˈmole] ), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico.
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