GUAC GLOSSARY

You’re likely aware that the star ingredient in guacamole is avocado. Much like apples, avocados begin a chemical process called oxidation when exposed to air. The surface area of an avocado will turn brown if left uncovered for too long. Don’t worry, the brown spots aren’t dangerous — but they’re also not the tastiest.

The pride of making the perfect homemade guacamole lasts a lifetime. The guacamole itself, however, will only keep for a couple of days in the fridge. Seal your creation in an airtight container, like a plastic bag, for the longest preservation.

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!

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.

You’re out of tortilla chips and eating guacamole out of your hand is frowned upon. What do you do? Worry not — potato chips deliver the same saltiness and crunch as their corny cousins, with a lighter texture and a variety of flavors. Use thicker chips if you can, since they won’t crumble as easily when dipped into chunkier guacamoles.

First, fresh avocados are mashed in a bowl or molcajete. Next, a combination of salt, spices, herbs, and fresh vegetables are added according to the chef’s preferences. There’s no wrong way to make guacamole though, so don’t hold back. Need some guidance? Try following our recipe for spicy three pepper and cayenne guacamole or carnivale guac. Or try a combination of the two!

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.

Avocados are the only required ingredient in guacamole and are responsible for its nutty flavor, creamy texture, and green hue. Common additions include salt, lime, diced tomatoes, onions, garlic, cilantro, and jalapeños — but it doesn’t have to end there. Garnish your guac with slices of sweet fruits, crunchy vegetables, shreds of fresh cheese … whatever you can imagine is worth a try.

Guacamole and cilantro are old friends. Sprinkle fresh cilantro over your bowl of guac to make your dip pop with that potent flavor we know and love so well. You can even blend cilantro and salt together, like in this cilantro guacamole recipe, to create a cilantro seasoning for any guacamole.

Bacon guacamole delivers the perfect harmony of contrasting flavors and textures: Crunchy and smooth, salty and sweet. For crispy bacon guacamole, mash your avocados in a bowl to your desired consistency. In a separate bowl, toss bacon, chilies, cilantro, and olive oil. Carefully fold the two components together and bacon appétit!

Indulgently creamy and pleasantly tart, mango guacamole puts a tangy spin on everyday guacamole. Mash your avocados with a fork until your desired chunkiness and then fold in ripe mango, mint leaves, and tomato. Stir in lemon or lime juice and pucker up. If you like your mango with an extra kick, opt for this spicy mango serrano guacamole.

To soften avocados for guacamole you need to ripen them, and I’ve got a trick to do so. Put an avocado in a paper bag with a banana and snuggle them together overnight. Check the bag the next morning, and voilà! A softened, creamy avocado ready for mashing.

All guacamole is good if it’s got ingredients you enjoy. If you like it salty, try making bacon guacamole. Looking for something a bit more sour? Try a dill pickled guac. Whatever the recipe, use the freshest ingredients (and ripest avocados), and your dip will guac your socks off.

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!