FOOD HOLIDAY: National Guacamole Day
Dating back to Mayan times (pre-Aztec), guacamole sauce was made the avocado, onion, chiles, fresh tomato, and salt—a recipe that is still made today.
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. |
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At Maya Modern Mexican Kitchen and Tequileria in New York City, Chef Richard Sandoval does exactly that, offering options that include: |
A regional guacamole recipe from the south of Mexico. Photo courtesy Maya | NYC. |
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There are 21 pages of guacamole recipes on the website. Here’s a Cranberry Guacamole recipe for the holidays.
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