GUAC GLOSSARY

Trust me, I’ve tried it, but there’s no good way to freeze guacamole without losing that delicious, buttery taste we all love. The mashed avocado becomes grainy and dry, and the other fresh ingredients will lose their texture. But no matter how far ahead you’re planning to have guac, just remember that Avocados From Mexico are always in season!

Technically, you can make guacamole weeks in advance and store it in the freezer until go-time, or you can keep it in the fridge for a couple of days in an airtight container. But guacamole tastes the freshest right after it’s made. Try to make guacamole the last dish you prepare for a party, or better yet, invite your guests to make their own at a DIY guacamole bar.

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!

Classic Mexican guacamole is hearty, bold, and perfectly spiced. Jalapeños, lime juice, cilantro, and onion mingle with the timeless flavor of avocado, producing that classic taste that routinely leaves me speechless. There are plenty of American chefs who put an original (and equally delicious) spin on this classic dish, creating recipes like this BBQ guacamole or this New York deli guac, but guacamole started out as a Mexican cuisine.

The traditional Mexican version of a mortar and pestle, a molcajete and tejolote, makes mashing avocados easy and doubles as an authentic serving bowl for freshly made guac. But if you don’t have them, fear not! A regular mixing bowl and a fork work well too. Pro tip: If you like your guac smoother, toss your avocados in a blender for a creamy consistency.

Nothing gets a party started like a bowl of guacamole as appetizer. There are countless unique recipes for guacamole dips, making it an ideal appetizer for any occasion. You can serve guacamole with apples, toast, or chips for dipping, or smear some onto turkey burger sliders, Baja Fish Tacos, or toasted pita bread. Alternatively, keep it simple by setting up a bowl of fiesta guacamole next to a bowl of tortilla chips and letting your guests dig in.

Fresh, ripened avocados are essential to the fresh taste that guacamole lovers crave. Whether you’re stirring up lime guacamole or fresh cucumber guac, the best taste comes from the freshest ingredients. To keep your guac fresh after it’s made, pour a thin layer of lime juice over your guacamole, then seal the bowl with plastic wrap and place it in the fridge. It should stay green for one or two days.

Guacamole is traditionally seasoned with a simple dash of salt, but it doesn’t have to end there. Start with salt and pepper, then add your favorite dry spices like paprika, oregano, cumin, or onion powder to create your own signature blend. Need some inspiration? Take a look at these taco, ranch, chipotle, and lemon pepper guacamole seasonings that will liven up every batch of guac. There’s a seasoning for every season!

The perfect guacamole recipe varies from person to person. Yours is out there, and when you taste it, you’ll know. Begin your journey to guacamole perfection with a classic Mexican recipe, then expand your horizons with recipes like spicy mango serrano guacamole or pesto caprese guacamole. No matter the recipe, the key to perfect guac is using fresh, ripened avocados.

Diced or shredded chicken is a juicy addition to any guacamole. Take this chicken guacamole recipe, for example, that combines mashed avocados, roasted chicken breast, chili, tomatoes, and cilantro. Or go all out with this meat lovers guacamole that begs the question: What came first, the chicken or the avocado?

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.