Top: Serve three different guacamole “flavors” at once (photo courtesy Avocados From Mexico). Center: Chunky guacamole (photo courtesy Calavo Growers). Bottom: Guacamole in cherry tomatoes (photo courtesy FronteraFiesta.com).
So many guacamole recipes, so little time!
The solution: Make guacamole trios, three different recipes at a time. Here are some favorites of ours:
Bacon Cheddar Guacamole Recipe
BLT Guacamole Crostini Recipe and Deconstructed Guacamole Crostini
Roasted Corn Guacamole Recipe
Sour Cream Guacamole Recipe
Tomatillo Guacamole Recipe
Tomato group: tomato, tomatillo, salsa, sundried tomatoes
Onion group: chives, onion, green onion/scallion, pickled onions, red onion, shallots
Heat: chili flakes, minced chiles, hot sauce
Cheese: blue cheese, cotija, queso fresco, grated cheddar (try jalapeño cheddar) or jack
Creamy: crème fraîche, sour cream, yogurt
Fruit: dried fruits, mango, melon, papaya, pomegranate arils, strawberry
Herbs: basil, bell pepper, cayenne, cilantro, garlic cloves, mint, parsley, sage, tarragon
Vegetables: asparagus, corn, jicama, radish/daikon
Wild card: bacon, crab meat, minced pork or ham, olives, toasted nuts
Tomatillo Guacamole Recipe
You can also go for the Do-It-Yourself option: a Guacamole Party Bar. With the mashed avocado, lime juice and salt, provide some of the following:
And then, there’s Crocamole, a crodadile-shaped presentation for kids.
Serve a trio of chips, too: perhaps yellow tortilla chips, blue tortilla chips and pita chips.
Also check out this fusion recipes from California Avocado Growers for Cajun Guacamole, French Guacamole, Greek Guacamole, Italian guacamole, Japanese guacamole.
There are 21 pages of guacamole recipes on the website, including a Cranberry Guacamole recipe for the holidays.
THE HISTORY OF GUACAMOLE
Mesoamericans cultivated the wild avocado, a tree fruit that had grown in the region for millions of years. Dating back to Mayan times (pre-Aztec), guacamole was made from avocado, onion, chiles, fresh tomato, and salt, a recipe that is still made today.
The conquering Aztecs called the avocado ahuacatl. The “tl” is pronounced “tay” in Nahuatl, the Aztec language, hence, ah-hwa-CAH-tay. AhuacamOlli (ah-waka-MOLE-ee) is a compound of ahuacatl [avocado] + mOlli [sauce]. The chocolate-based mole sauce comes from that same word, mOlli.
When the Spanish conquistadors under Hernán Cortés arrived in 1519, they heard ah-hwah-cah-tay as “aguacate,” the spelling and pronounciation they used. In Spanish, ahuacamOlli became guacamole (huac-ah-MOE-lay).
Guacamole ingredients were mashed in a molcajete (mol-cah-HET-tay), a Mexican pestle carved from volcanic stone (today granite is an easier-to-clean option). Over time, different regions of Mexico mixed in local ingredients, creating countless variations.
Ahuacatl, avocado, first meant “testicle” in Nahuatl. The Aztecs saw the avocado as resembling testicles and ate them as a sex stimulant.
According to Linda Stradley on the website WhatsCookingInAmerica.com, for centuries after Europeans came into contact with the avocado, it carried its reputation for inducing sexual prowess. It wasn’t purchased or consumed by any genteel person concerned with his or her reputation.
American avocado growers had to sponsor a public relations campaign to dispel the myth before avocados could become popular. After then, their dark green, pebbly flesh also earned avocados the polite name, “alligator pear.”