guacamole

Guacamole is a traditional Mexican dip and sauce made primarily from ripe avocados. Classic versions combine mashed avocado with lime or lemon juice, chopped onion, jalapeño or other peppers, cilantro, and salt. Some recipes include tomatoes, garlic, or additional herbs; the texture ranges from chunky to smooth.

Guacamole originates from Mesoamerica. The name derives from the Nahuatl phrase ahuacamolli, meaning avocado sauce, reflecting its roots in pre-Columbian culinary traditions. After Spanish colonization, the dish spread beyond its heartland and became a staple in Mexican cuisine and in many parts of the Americas, adapting to regional tastes and ingredients.

Preparation is straightforward: ripe avocados are halved, pitted, and mashed to the desired texture, then mixed with lime juice, salt, and the optional vegetables and herbs. Lime juice helps slow browning caused by oxidation. To store, keep the dip tightly covered and refrigerated; best consumed within one to two days. Freezing is generally not recommended, as texture and flavor can deteriorate upon thawing.

In use, guacamole is commonly served with tortilla chips as an appetizer or snack, and it functions as a topping or accompaniment for tacos, burritos, grilled meats, and other dishes. Nutrition-wise, avocados contribute healthy fats, fiber, potassium, and various vitamins, while also adding calories, so portions are often considered in meal planning. The dish remains widely popular in many countries, where regional variations may include fruit additions, different chilies, or spice levels.