The ingredients were mashed in a molcajete (mol-cah-HET-tay), a Mexican pestle carved from volcanic stone, although today granite is an easier-to-clean option.

The name of the dish comes from the Aztec language, Nahuatl: ahuacamolli (ah-waka-MOLE-ee), which literally translates to “avocado sauce” (ahuacatl is avocado, molli is sauce. In Spanish, guacamole is prounounced huac-ah-MOE-lay.

Over time, different regions of Mexico began mixing local ingredients, creating thousands of variations. In American cuisine, it is used as a dip and condiment.

Progressive Mexican restaurants often offer a tasting appetizer of three or four different recipes.

Try guacamole with different garnishes and mix-ins. Photo courtesy Avocados From Mexico.

 
But perhaps the best way to enjoy National Guacamole Day is to create your own signature recipe. To the mashed avocado, lime juice and salt, add:

 
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.

Here’s a Cranberry Guacamole recipe for the holidays.