A Brief History of Guacamole
Guacamole (Spanish: [wakaˈmole] or [ɡwakaˈmole] ) was apparently a salad first created by the Aztecs in what is now Mexico. The early Spanish explorers took it from Mexico to Peru. It was introduced into Jamaica in 1650, to Southern Spain in 1601 and in Zanzibar in 1892. It was first recorded in Florida in 1833 and in California in 1856. I do not recall eating avocados in India growing up; nowadays I do find them in higher end supermarkets in Bombay and Bangalore on my annual visits.
This fruit seems to be the one thing that Democrats and Republicans can agree upon! The controversy began when the New York Times encouraged its readers to try adding peas to their guacamole. Guac fans the world over didn’t just question the Times’ taste. They exploded.
The leader of the free world added his own opinion during a Twitter Q&A, and guess what? He’s on the side of the truly patriotic, God-fearing Americans. Both Obama and Jeb Bush are emphatic about not adding peas to their Guac. Read the funny article here.
But I digress.
Homemade Guacamole
We used to enjoy eating a bowl of make-at-the-table guacamole at Mexican restaurants accompanied with copious amounts of chips. Gradually, as we got older and wiser, we stopped attacking the chips like there was no tomorrow and stopped ordering the guacamole thinking “what do we eat it with, now that we don’t eat chips?” It was not until a few months later, that we realized that guacamole can be delicious just by itself or as a dip with fresh veggies, as a topping over salad greens, or as a topping over a home-made veggie burger!
The two questions that I had about avocados which many other Indians may have is how do I pick the right avocado and how do I peel it? Well, there are many websites that address these questions, and here’s one that I like.
There are many ways of skinning this delicious fruit, who we have grown fonder over the years. It is said that the most nutritious part of the avocado lies closest to the skin, so make sure you scrape out the pith that’s just inside the hard peel.
So, if you have never made guacamole before at home, dive in! Kids will love it too. It makes for a great after-school snack too. You may love this combo of Vegetable Masala Omelet with Guacamole!
Guacamole Ingredients
Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy). They are also a good source of B vitamins, which help you fight off disease and infection.
Healthy Appetizers
- Balsamic Caprese
- Baba Ghanoush
- Make your Own Creamy Smooth Hummus
- Tabbouleh (Parsley Salad)
- Vegan Walnut Goji Berry Fudge
- Crispy Air-Fried Masala Okra
- Spiced Purple Sweet Potato-Cauliflower Bake
- Crispy, Delicious Banana Nuggets
- Pesarattu Kura
- Baked Okra
- Sautéed Asparagus
- Vegan, Spicy Baked Eggplant
- Crispy, Delicious Banana Nuggets
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Guacamole
Equipment
- Molcajete Mortar & Pestle
Ingredients
- 1 Whole Avocado - Peeled, Pitted, Chopped Fine or Crushed
- 1/4 Cup Onion - Finely Chopped
- 1/8 Cup Tomato - Ripe, Finely Chopped
- 1 Tablespoon Cilantro - Finely Cut
- 1/8 Teaspoon Sea Salt - Or To Taste
- 1 Teaspoon Lemon Juice - Or Lime Juice
- 1 Medium Jalapeno - Or To Taste
Instructions
- Peel the avocado and remove the pit. Add it to a molcajete or bowl.
- Using the back of a fork or the pestle, gently mash the avocado.
- Finely chop jalapeno, onion, tomato and cilantro and add it to the bowl. Mix well.
- Add sea salt and lemon juice. Mix well, taste. Let sit at room temperature or in the refrigerator for an hour. Viola! It's really that easy.
A dash of crushed garlic and pepper powder adds a zing to it!
Certainly Jana. Experimenting is key to loving wholesome food.