Guacamole
It’s creamy, citrusy, savory, peppery, and herby. Guacamole is one of those condiments you’ll want add to your tacos, tostadas, quesadillas, torta, or sandwich.
This is a recipe that is inspired by the guacamole my mom has always made. When she makes it we usually accompany some tacos or tostadas with it. It really adds another delicious layer of flavor and texture to many dishes.
It doesn’t matter if you are having a beef barbacoa, chicken tinga, or carnitas, guacamole is something that will always be welcome in a Mexican meal.
What is Guacamole?
Guacamole is a classic condiment used to accompany many dishes and meals in Mexican cuisine. It can also be eaten as an appetizer along with some tostadas, tortillas, or tortilla chips. This is another dish that has a rich history because it was one made by prehispanic cultures in Mexico. The Mexicas, also known as the Aztecs, are the ones that created this wonderful dish.
The word guacamole comes from the Nahuatl language, which was the language of the Mexicas. Guacamole is derived from the word ahuacamolli, which means salsa de aguacate or avocado salsa. Ahuacamolli is a combination of the words ahuacatl and molli, which mean avocado and salsa in Nahuatl. The Mexicas would make guacamole with avocados, tomatoes, and chiles, which were all foods that they cultivated. They would crush and grind these ingredients in a molcajete, which was a special mortar and pestle the Mexicas and other cultures in Mexico used.
Variations
After the arrival of the Spaniards, ingredients like onion, cilantro, and lime were introduced. The dish obviously spread across Mexico and the world, and is one you can find today in many homes and restaurants. In present day Mexico there are many variations of guacamole. Depending on the region or family recipes, it can vary. Some guacamoles these days are made similar to how the Mexicas made it, some are made without tomatoes, and some are made without lime juice. It depends on what part of Mexico you are in and on personal preference.
The recipe I will introduce is made with avocados, onion, cilantro, lime juice, and salt. As mentioned earlier it’s a recipe inspired by mom, which I truly enjoy. I like this style of guacamole because you can taste the onion, cilantro, and lime juice very well. These three ingredients work so well together! It’s the same ingredients tacos are garnished with in Mexican cuisine. The onion provides some peppery flavor and crunch, the cilantro some herby and fresh taste, and the lime juice provides the acidity and brightness.
I personally feel like the tomatoes can water down the guacamole and are not necessary. I sometimes add finely chopped chile serrano or jalapeño, depending on if I have a salsa as well when eating guacamole. All the variations of this dish are great, one is not better than the other. It all depends on what you like, either way you eat it will be delicious!
How to Make Guacamole?
- Cut avocados in half and twist to pull apart.
- Remove the pits with a spoon or knife carefully.
- Scoop out the avocado flesh into a bowl.
- Mash the avocado with a fork, spoon, or potato masher until you achieve your desired texture.
- Add chopped onion and cilantro leaves to mashed avocado.
- Mix in the onion and cilantro with a spoon or fork.
- Add salt and lime juice. Mix in with a spoon or fork.
- Taste and adjust salt and lime juice if needed.
Tips and Suggestions
- Make sure to use ripe avocados for better taste and texture. Ripe avocados usually have a dark green or dark purple color to them. They should also be a bit soft when applying light pressure to them. If they’re too soft or mushy, they’re overripe. If they’re too hard, they’re underripe.
- Mash avocado to desired consistency. Your guacamole can be chunky, smooth, or a mix of both.
- Guacamole is best served right after it’s made. It’s best to eat it the same day because it’s doesn’t really keep well in the refrigerator. It usually oxidizes and this causes the guacamole to turn brown. The flavor starts to degrade even after a few hours.
How to Store Guacamole
Guacamole is best if consumed right after it’s made. Any left overs can be stored in the refrigerator for up to 1 day in an airtight container. Add some extra lime juice before storing, this helps slow down the oxidation and will help your guacamole not turn too brown.
How to Eat Guacamole
In Mexican cuisine guacamole is typically eaten as an appetizer or to accompany meals. It can be enjoyed in many different ways. Some of the most popular are in a taco, on a tostada, on a torta, or with some tortillas chips.
My favorite way to enjoy guacamole is with tostadas or as a condiment for tacos. When I have carnitas, barbacoa, carne asada, or fish it’s one of my favorite ways to accompany these to build a taco. The guacamole gives a beautiful creamy texture and an extra layer of flavor to the taco. Either way you enjoy it, it’ll be a great accompaniment to your meals.
I hope you enjoy this guacamole recipe. Please let me know in the comments below if you make it and how it went.
Gracias y provecho!
Raul
Guacamole
Ingredients
Method
- Scoop out the avocado flesh into a bowl.
- Mash the avocado with a fork, spoon, or potato masher until you achieve the desired texture.
- Add chopped onion and cilantro leaves to mashed avocado.
- Mix in the onion and cilantro with a spoon or fork.
- Add salt and lime juice. Mix in with a spoon or fork.
- Taste and adjust salt and lime juice if needed.
Notes
-
- Make sure to use ripe avocados for better taste and texture. Ripe avocados usually have a dark green or dark purple color to them. They should also be a bit soft when applying light pressure to them. If they’re too soft or mushy, they’re overripe. If they’re too hard, they’re underripe.
- Mash avocado to desired consistency. Your guacamole can be chunky, smooth, or a mix of both.
- Guacamole is best served right after it’s made. It’s best to eat it the same day because it’s doesn’t really keep well in the refrigerator. It usually oxidizes and this causes the guacamole to turn brown. The flavor starts to deteriorate after even a few hours.