Look no more for recipes, facts and news about guacamole. Guacamole’s history is as rich as its flavor, and we’re guessing you want to know everything about your favorite dip. In this section, you’ll learn the ancient secrets of guacamole, find delicious recipes, and get ideas for how to make your guac the best!
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You enjoy it with friends and family on game days and at fiestas, and chances are you have that one secret ingredient that makes your version perfecto. But there’s more to guacamole than a delicious green dip! If you want to become the Hass of your house (or, better yet, neighborhood), tag along as we show you how this harmonious blend of spices and vegetables became such a secret success.
While today you might enjoy this delectable dip watching football on a big-screen TV, it was 14th-century Aztecs who first whipped up a batch of creamy guacamole over 700 years ago.
Avocados were a big part of the Aztecs’ diet (how fortunate!) and, when the Spanish first encountered them in the 1500s, they were using the same basalt mortar and pestle we use today to mash and blend the ingredients of that special green concoction.
It might be hard to believe guacamole ever went by another name, but when the ancient Aztecs rolled into the party, they brought a bowl of ahuacamolli — imagine trying to pronounce that. Ahuacamolli is a mash-up of the words ahuacatl (avocado) and mulli (sauce). But, as is a conquistador’s want, they substituted a similar-sounding word for an unfamiliar one and returned home raving about the scrumptious “guacamole” they had while in Mexico.
California mail carrier Rudolph Hass first delivered us that bumpy-skinned fruit we enjoy today in 1926. This admittedly odd-looking avocado was unlike any seen before, yet its taste was, shall we say, avotastic. Hass patented his unique avocado tree in 1935 (the first-ever U.S. patent on a tree) and, with the widespread sale of his fruit, the quality and popularity of guacamole went through the roof.
The women of the palace labor away, preparing enormous quantities of food for the evening meal of the emperor Montezuma and his retinue. One woman in particular is in charge of preparing Montezuma’s favorite dish, ahuacamolli. Working quickly, just before it is to be served, she and her helpers peel the ripened ahuacatl fruit. They remove the large pits and the leathery skin, then drop the green flesh of the fruit into their molcajetes and mash it into a chunky paste. Next, they add a few dollops of a sauce made from vine-ripe tomatoes, green chilies and a dash of sea salt. As each woman’s batch is completed, it is carefully piled onto a large, finely crafted ceramic platter, imported exclusively for the Royal Household from the city of Cholula, across the snowcapped mountains to the east. Then, when all is ready, a young maiden cradles the platter in her outstretched arms and carries it into the dining hall. With head bowed, she kneels down and places the dish before the great and powerful Montezuma. He casually takes a warm corn tortilla from the basket at his side, folds it in half and uses it to scoop up a bite
of the ahuacamolli. He savors its flavor and creamy texture, then smiles and nods his approval.
While guacamole’s roots may be in Mexican soil, people all around the world have caught on to this tasty treat. And those living in different parts of the world have put their own regional spin on the classic dip. For instance, the traditional Japanese recipe calls for soy sauce, rice vinegar, and wasabi paste, while the French enjoy their guac on fresh baguettes with shallots and tarragon. After all, the only required ingredient for guacamole is avocado — the rest is up to you.