GUAC GLOSSARY

Sure, but you can also freeze your favorite pair of socks. But that doesn’t mean you should. When you thaw out your once-tasty guac, it will have turned grainy and dry. No, thank you! I’m all about saving guacamole, though, so I recommend spritzing your leftovers with lemon juice to keep your guac from turning brown.

Because avocados turn brown when exposed to air, guacamole will start to look unappetizing long before it’s actually unfit for consumption. The easiest way to keep your guacamole from going bad? Eat it! If you’ve had your fill of chips and guac, try spreading your guacamole on sandwiches, wraps, or soups. And when all else fails, save it in the freezer for later.

Brown guacamole isn’t rotten, but it has begun the process of oxidation, which occurs when avocados make contact with the air. Oxidation turns your guac brown, but don’t lose hope — underneath is a green world of goodness that has been shielded from the air. So scrape off the top and keep on chip-dipping!

Believe it or not, guacamole predates football… and refrigerators… and even electricity! Guacamole dates back to the 14th century, when the Aztec people discovered that avocados tasted great mashed with a mortar and pestle, mixed with chiles, tomatoes, and salt, and spread across on warm tortillas. Not a bad life.

Guacamole debuted sometime in the 14th century. In a stroke of genius, the indigenous Aztec people in southern Mexico discovered avocados tasted great when mashed up in a stone bowl and then slathered over tortillas. When the Spanish caught a whiff of that creamy concoction in the 16th century, they brought the good news back to Europe. Thus began guacamole’s adventures around the world, helping it reach global popularity everywhere it’s tasted. Humanity’s been a little greener ever since!

The Aztecs invented guacamole more than 700 years ago, and their word for it was ahuacamolli, meaning “avocado sauce.” In the 1500s, Spaniards found that name a bit hard to pronounce and replaced it with the word we use today: guacamole. So when you say “guacamole,” you’re already speaking Spanish! Just make sure you’re pronouncing it correctly: waka-MOH-lay.

National Guacamole Day falls on September 16, the same day as Mexican Independence Day. Festivities often include stories from 1810 (which is when Mexico gained its independence), traditional dancing, colorful fireworks, and, of course, a great excuse for making guacamole!

The key to guacamole is using the freshest ripened avocados. Peel them, remove the pit, place the fruit in a bowl, and mash them with a fork until you’ve reached a smooth consistency. The basic recipe calls for salt, lime juice, and some onions, garlic, cilantro, and jalapeños. Once you’ve got that down, try expanding your talents by using a more elaborate recipe, like our tequila guacamole, or come up with one on your own!

Life is delicious when you know how to prepare guacamole. You might already have ingredients ready in your kitchen, such as salt, tomatoes, onions, or chiles. Just mash some perfectly ripe avocados and mix in the spices or herbs that create the flavor you desire, and then serve to a thunderous round of applause from everyone at the table.

If you want a smooth guacamole texture with chunky bits, don’t mash your avocados for too long. If you prefer large chunks, dice your avocados rather than mashing them at all. There’s a perfect guacamole texture for everyone, so there’s no wrong way to do it — unless you forget the avocados.

It’s okay to be shellfish sometimes, especially when it comes to your guacamole. Shrimp can easily be diced up and mixed into any guacamole, but they also make for a tasty dipping alternative to tortilla chips. Elevate your hors d’oeuvres at your next get-together with these eye-catching guacamole and shrimp bites, get creative with this coconut shrimp-mango guacamole, or pair your shrimp with crabs in our seafood guacamole recipe for a nautical delight.

Here’s a kernel of guacamole wisdom: Corn naturally fits into any guacamole recipe by adding a crunchy hint of sweetness. Try this crazy corn guacamole or this rustic guac with corn to start out. Then up your game with this traditional Mexican recipe for elotes guacamole or by using corn guacamole as a creamy taco topping.

Go nuts in the kitchen with this decadent duck and cherry guacamole or our uniquely irresistible everything-but-the-bagel-guacamole. This sweet peach charred chile guacamole tastes like nothing you’ve ever tried before, while this spicy fig and bacon guac takes creativity to a whole new level. Don’t be afraid to push the limits with new, unique guacamole recipes — after all, one small step for guac is one giant leap for guac-kind.